Asperge. Spargel.

No. 65. - The Asparagus is one of the best table vegetables, having a delicious flavor, and being easily prepared. It can be had nearly all the year round, but is best when in season. To have them at perfection they need great care in their cultivation. The best flavored and most tender are those raised under cover and kept from the rays of the sun. There are four varieties: the green, violet, white and wild Asparagus. The white is savory and agreeable for eating whole, but contains little substance. The violet grows large and is very substantial and preferred by all gourmets. The green is smaller and more common and is generally used for soups and purees. The wild is used for medical purposes. The water in which Asparagus has been boiled, when cold, is a refreshing drink, and can be used to advantage by persons troubled with kidney complaint.

Article IX

Culture

No. 66. - Sow early in spring, as soon as the ground will admit of working, in rows a foot apart. Keep carefully hoed and clear from weeds, and the plant will be in condition to set out in the succeeding spring. The soil for the permanent beds should be thoroughly manured and trenched or plowed to a depth of at least one foot. Plant in rows, spread the roots well out and let the crown of the plant be set deep enough so that it will be covered from five to eight inches. In heavy soil the covering must be less than in light soil. After sowing the seeds, tread them firmly in with the feet.

Colossal

No. 67. - The best variety, unrivaled in size, deep green in color, tender and good in quality.

Giant

No. 68. - A popular variety, producing green and purple shoots, according to the soil. It grows very hardy but not as large as the Colossal.

Crossbred

No. 69. - It retains the head closed until the stalks are quite long and is of a uniform color, while for tenderness and quality it is unsurpassed. The size is medium large, and uniform,

Small Defiance

No. 70. - Is of a rich green color, very early, good sized, tender, and good quality.

How To Prepare Asparagus For Cooking

No. 71. - Wash the Asparagus in plenty of cold water, then take a knife and scrape the bottom parts of the stems. Put them in bundles of about ten to fifteen Asparagus in each and see that the heads are even. Tie them with a string and cut them at the bottom so as to have them all the same length. Boil them in boiling water with a little salt. Asparagus to be good should not be overdone, and in serving them when boiled, dish up on a napkin so that it will absorb all the moisture, with sauce separately.

Asparagus, With Butter Sauce

No. 72. - Prepare the Asparagus as in No. 71. Tie them in small bunches. When boiled and tender, drain them on a napkin. Dish them on a hot plate, in a folded napkin, with butter sauce separately in a bowl.

Asparagus, Hollandaise Sauce

No. 73. - Prepare Asparagus as in No. 71. Tie them in small bunches. When boiled drain them on a napkin, dish them on a dish with Hollandaise sauce served over the tops of the Asparagus, or serve the sauce separately if in large quantities.