folly to thin down to one only. The consequence is that two or three, or
perhaps half a dozen, plants are left at each station to 'fight it out,'
and these become so intermixed as to appear to be one, though really
many, and of course amongst them they produce more shoots than can be
fed properly by the limited range of their roots. Severe, or may we say
mathematical, thinning is a =sine quâ non=, and it requires sharp eyes
and careful fingers; but it must be done if the Asparagus beds are to
become, as they should be, the pride of the Kitchen Garden.

==Blanching.==--The grave question of white =versus= green Asparagus we
cannot entertain, except so far as concerns the cultivator only. On the
point of taste, therefore, we say nothing; and it is a mere matter of
management whether the sticks are blanched to the very tip, or allowed
to become green for some few inches. Blanching is effected in various
ways. The heaping up of soft soil, such as leaf-mould, will accomplish
it. On the Continent many contrivances are resorted to, such as covering
the heads with wooden or earthen pipes. In a few districts in France
champagne-bottles with the bottoms cut away are employed. But a strong
growth being secured, the cultivator will find it an easy matter to
regulate the degree of colour according to the requirements of the table
he has to serve. As a rule, a moderately stout growth, with a fair show
of purple colour, is everywhere appreciated, and is the easiest to
produce, because the most natural.

There is, however, an interesting point in connection with the
production of green Asparagus, and it is that if wintry weather prevails
when the heads are rising (as unfortunately is often the case) the
tender green tops may be melted by frost and become worthless, or may be
rendered so tough as to place the quality below that of blanched
Asparagus; for the blanching is also a protective process, and quickly