remains close and firm.

"It is the practice to cut off all the shoots as they appear, up to the
period when it is thought best to leave off cutting altogether. The time
for this depends on the climate, season, nature of the soil, and
strength of the plants. Where the climate is good, or when the season is
an early one, cutting must be commenced early; and of course, in such a
case, it ought not to be continued late, as the plants would thereby be
weakened."

In the Middle States, the cutting should be discontinued from the 10th
to the 15th of June; and from the 15th to the 25th of the same month in
the Eastern States and the Canadas.

"If the plants are weak, they should be allowed to grow up as early as
possible, to make foliage, and consequently fresh roots, and thus to
acquire more vigor for the ensuing year. It is also advisable to leave
off at an early period the cutting of some of the best of the beds
intended for early produce, in order that the buds may be well matured
early in autumn, and thus be prepared to push vigorously early in
spring."

Asparagus-beds will continue from twenty to thirty years; and there are
instances of beds being regularly cut, and remaining in good condition
for more than fifty years.

_Seed._--"Select some of the finest and earliest heads as they make
their appearance in the spring; tie them to stakes during the summer,
taking care not to drive the stake through the crown of the plant. If
for the market, or to be sent to a distance, wash out the seeds in
autumn, and dry thoroughly; if for home-sowing, allow the seeds to
remain in the berries till used."

_Use._--The young shoots are boiled twenty minutes or half an hour,
until they become soft; and are principally served on toasted bread,
with melted butter. It is the practice of some to boil the shoots
entire; others cut or break the sprout just above the more tough or
fibrous part, and cook only the part which is tender and eatable. This
is snapped or cut into small sections, which are boiled, buttered,
seasoned, and served on toast in the usual form. "The smaller sprouts
are sometimes cut into pieces three-eighths of an inch long, and cooked
and served as green pease." The sprouts are also excellent when made
into soup.

It is one of the most productive, economical, and healthful of all
garden vegetables.

_Varieties._--"The names of numerous varieties occur in the catalogues
of seedsmen: but there seems to be little pe