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The Project Gutenberg eBook of Asparagus, its culture for
home use and for market
This ebook is for the use of anyone anywhere in the United States and most
other parts of the world at no cost and with almost no restrictions whatsoever.
You may copy it, give it away or re-use it under the terms of the Project
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Title: Asparagus, its culture for home use and for market

Author: F. M. Hexamer

Release date: March 14, 2010 [eBook #31643]

Most recently updated: January 6, 2021

Language: English

Credits: Produced by Tom Roch, Matt Whittaker and the Online

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*** START OF THE PROJECT GUTENBERG EBOOK ASPARAGUS, ITS CULTURE

FOR HOME USE AND FOR MARKET ***
 Transcriber's Note: Obvious typos were fixed and use of
hyphens was normalized throughout, but all other spelling
and punctuation was retained as it appeared in the original
text.

ASPARAGUS
ITS CULTURE FOR HOME USE AND FOR MARKET

A PRACTICAL TREATISE ON THE PLANTING, CULTIVATION,

HARVESTING, MARKETING, AND PRESERVING OF ASPARAGUS,
WITH NOTES ON ITS HISTORY AND BOTANY

BY
 F. M. HEXAMER
ILLUSTRATED

NEW YORK

ORANGE JUDD COMPANY

1914

Printed in U. S. A.

BEGINNING OF THE ASPARAGUS INDUSTRY IN CALIFORNIA

 TABLE OF CONTENTS
PAGE
Preface vi
I. Historical Sketch 1
II. Botany 4
III. Cultural Varieties 17
IV. Seed Growing 26
V. The Raising of Plants 30
VI. Selection of Plants 38
VII. The Soil and Its Preparation 43
VIII. Planting 49
IX. Cultivation 61
X. Fertilizers and Fertilizing 72
XI. Harvesting and Marketing 83
XII. Forcing 100
XIII. Preserving Asparagus 112
XIV. Injurious Insects 126
XV. Fungus Diseases 137
XVI. Asparagus Culture in Different Localities 145
Index 167
 ILLUSTRATIONS
Beginning of the Asparagus Industry in California Frontispiece
PAGE
Asparagus Plumosus Nanus 5
Asparagus Sprengeri 7
Asparagus Laricinus 9
Asparagus Racemosus, var. Tetragonus 11
Asparagus Sarmentosus 12
Crown, Roots, Buds, Spear 14
Stem, Leaves, Flowers, Berries 14
Flowers 15
Palmetto Asparagus 21
Pot-Grown Plant 37
Horizontal Development of Roots 51
Trenches Ready for Planting 57
Hudson's Trencher 58
Root in Proper Position for Covering 59
Cross-section of Trenches After Planting 60
Asparagus Field Ridged in Early Spring 67
Leveling the Ridges After Cutting Season 69
Fertilized Asparagus Plot 75
Unfertilized Asparagus Plot 77
Basket of Asparagus 85
Cutting and Picking Up Asparagus 86
Horse Carrier for Ten Boxes 87
Asparagus Knives 89
End and Side View of White Asparagus Bunches 90
Conover's Asparagus Buncher 91
Watt's Asparagus Buncher 92
Rack and Knives Used in New England 93
At the Bunching Table 94
Box of Giant Asparagus 97
Southern Asparagus Crate 98
Tunnel for Forcing Steam Through the Soil 107
A Long Island Asparagus Cannery 113
Sterilizing Tank 115
Sterilizing Room 117
Interior View of a California Asparagus Cannery 119
Perspective View of a California Asparagus Cannery 121
Cannery in Asparagus Fields 123
Common Asparagus Beetle 127
Asparagus Attacked by Beetles 129
Spotted Ladybird 131
Twelve-spotted Asparagus Beetle 134
Asparagus Stems Affected with Rust 138
Portion of Rusted Asparagus Stems 139
Asparagus Field on Bouldin Island 161
 PREFACE
he cultivation of asparagus for home use as well as for market is so
rapidly increasing, and reliable information pertaining to it is so
frequently asked for, that a book on this subject is evidently needed.
While all works on vegetable culture treat more or less extensively on
its cultivation, so far there has been no book exclusively devoted to
asparagus published in America. Asparagus is one of the earliest, most delicious,
and surest products of the garden. Its position among other vegetables is
unique, and when once planted it lasts a lifetime; it may be prepared for use in
great variety, and may be canned or dried so as to be available at any time of
the year; and yet in the great majority of farm gardens it is almost unknown.
The principal reason for this neglect is based upon the erroneous idea that
asparagus culture requires unusual skill, expense, and hard work. While this was
true, in a measure, under old-time rules, modern methods have so simplified
every detail connected with the cultivation of asparagus as to make it not
necessarily more expensive and laborious than that of any other garden crop. To
describe and make clear these improved methods, to demonstrate how easily
and inexpensively an asparagus bed may be had in every garden, and how much
pleasure, health, and profit may be derived from the crop have been the
principal inducements to writing this book.
In a popular treatise on so widely distributed a vegetable as asparagus, the
cultivation of which had been brought to a high state of development many
centuries before the Christian era, there is little opportunity for originality. All
that the author has endeavored in this little volume has been to collect, arrange,
classify, and systematize all obtainable facts, compare them with his own many
years' experience in asparagus culture, and present his inferences in a plain and
popular manner. Free use has been made of all available literature, especially
helpful among which has been the Farmers' Bulletin No. 61 of the United States
Department of Agriculture, by R. B. Handy; also bulletins of the Missouri, New
York, Ohio, New Jersey, North Carolina, Maryland, Massachusetts, and South
Carolina and other experiment stations; the files of American Agriculturist;
Gardener's Chronicle, from which descriptions of several ornamental species by
William Watson were condensed; Thome's "Flora von Deutschland;"
"Eintraegliche Spargelzucht," von Franz Goeschke; "Braunschweiger
Spargelbuch," von Dr. Ed. Brinckmeier; "Parks and Gardens of Paris," by William
Robinson; "Asparagus Culture," by James Barnes and William Robinson; "Les
Plantes Potageres," by Vilmorin-Andrieux; the works of Peter Henderson,
Thomas Bridgeman, J. C. Loudon, and others.
The author desires to express his grateful acknowledgments to Mr. Herbert
Myrick, editor-in-chief of American Agriculturist and allied publications, for
critically reading the whole manuscript; to Prof. W. G. Johnson, Charles V. Mapes,
C. L. Allen, A. D. McNair, Superintendent Southern Pines Experimental Farm;
Prof. W. F. Massey, Robert W. Nix, Robert Hickmott, Charles W. Prescott, Joel
Borton, and all others who by their help, suggestions, and advice have aided him
in the preparation of this work.
F. M. Hexamer.

New York, 1901.

ASPARAGUS
 I
HISTORICAL SKETCH

he word "asparagus" is said to be of Persian origin. In middle Latin it

appears as sparagus; Italian, sparajio; old French, esperaje; old
English, sperage, sparage, sperach. The middle Latin form, sparagus,
was in English changed into sparagrass, sparrow-grass, and sometimes
simply grass, terms which were until recently in good literary use. In
modern French it is asperge; German, spargel; Dutch, aspergie; Spanish,
esperrago.
The original habitat of the edible asparagus is not positively known, as it is now
found naturalized throughout Europe, as well as in nearly all parts of the civilized
world. How long the plant was used as a vegetable or as a medicine is likewise
uncertain, but that it was known and highly prized by the Romans at least two
centuries before the Christian era is historically recorded. According to Pliny, the
Romans were already aware of the difference in quality, that grown near
Ravenna being considered best, and was so large that three spears weighed one
pound. The elder Cato has treated the subject with still greater care. He advises
the sowing of the seed of asparagus in the beds of vine-dressers' reeds, which
are cultivated in Italy for the support of the vines, and that they should be
burned in the spring of the third year, as the ashes would act as a manure to the
future crop. He also recommends that the plants be renewed after eight or nine
years.
The usual method of preparing asparagus pursued by the Roman cooks was to
select the finest sprouts and to dry them. When wanted for the table they were
put in hot water and cooked a few minutes. To this practice is owing one of
Emperor Augustus's favorite sayings: "Citius quam asparagi coquentur" (Do it
quicker than you can cook asparagus).
While the indigenous asparagus has been used from time immemorial as a
medicine by Gauls, Germans, and Britons, its cultivation and use as a vegetable
was only made known to the people by the invading Roman armies. But in the
early part of the sixteenth century it was mentioned among the cultivated
garden vegetables, and Leonard Meager, in his "English Gardener," published in
1683, informs us that in his time the London market was well supplied with
"forced" asparagus.
The medicinal virtues formerly attributed to asparagus comprise a wide range.
The roots, sprouts, and seeds were used as medicine. The fresh roots are
diuretic, perhaps owing to the immediate crystalizable principle, "asparagine,"
which is said to be sedative in the dose of a few grains. A syrup made of the
young shoots and an extract of the roots has been recommended as a sedative
in heart affections, and the species diuretica—a mixture of asparagus, celery,
parsley, holly, and sweet fennel—was a favorite preparation for use in dropsy
and gravel. Among the Greeks and Romans it was one of the oldest and most
valued medicines, and to which most absurd virtues were attributed. It was
believed that if a person anointed himself with a liniment made of asparagus and
oil the bees would not approach or sting him. It was also believed that if the root
be put on a tooth which aches violently it causes it to come out without pain.
The therapeutic virtues of asparagus seem to have been held in almost as high
esteem by the ancients as those of ginseng are esteemed by the Chinese to this
day.
 II
BOTANY

he genus Asparagus belongs to the Lily Family. It comprises about one

hundred and fifty species, and these are spread through the temperate
and tropical regions of the Old World. One-half of these species are
indigenous to South Africa, and it is from this region that the most
ornamental of the greenhouse species have been obtained.
All the species are perennial, with generally fleshy roots or tubers. The stems are
annual in some, perennial in others, most of them being spiny, climbing shrubs,
growing to a length of from five to twenty or even fifty feet. The true leaves are
usually changed into spines, which are situated at the base of the branches and
are often stout and woody. The false leaves, termed cladodia, are the linear or
hair-like organs which are popularly called leaves; they are in reality modified
branches. These cladodia are nearly always arranged in clusters at intervals
along the branches, and the flowers generally spring from their axils. They
usually fall off the hardy species in winter, and they are easily affected by
unfavorable conditions in all the species. Most of them flower and fruit freely
under cultivation, so that seeds are available for propagation.
 FIG. 2—ASPARAGUS PLUMOSUS NANUS

ORNAMENTAL SPECIES

A. medeoloides (Myrsiphyllum asparagoides), popularly known as Smilax.—For

many years this has been, and is yet, one of the most commonly grown and the
most serviceable of the plants used by florists as "green." It is readily grown
from seed in the greenhouse. While a few other species of asparagus have been
close rivals, it is yet unexcelled for many purposes of floral decorations.
A. plumosus (the plumy asparagus).—A very graceful climbing plant which for
finer decoration has largely taken the place of smilax, its foliage being finer than
that of the most delicate ferns, and will last for weeks after being cut. The whole
plant is of a bright, cheerful green. Its branches spread horizontally, and branch
again in such a manner as to form a flat, frond-like arrangement, the leaves
being very numerous, in clusters of about a dozen, bright green, and one-half
inch long. A native of South Africa, where it climbs over bushes and branches in
moist situations. There are several named varieties of this, most of which have
originated in gardens. The most distinct are A. tenuissimus and A. plumosus
nanus, the fern-like appearance of which is seen in Fig. 2.
A. Sprengeri.—This is one of the best and most attractive house plants of recent
introduction. It is of graceful form and habit when grown as a pot plant, but it is
equally well suited for planting in hanging baskets. Its fronds are frequently four
feet long, of a rich shade of green, and very useful for cutting, retaining their
freshness for weeks after being cut. As a house plant it has exceeded
expectations, as it stands dry atmosphere better than the older kinds of
ornamental asparagus, and is not particular as to any special position. It delights
in a well-enriched soil, rather light in composition, with plenty of drainage, and
grows very rapidly. It is decidedly pretty when in bloom, its little flowers being
pure white on short racemes, and the anthers are of a bright orange color. Fig. 3
gives a good idea of its graceful habit.
 FIG. 3—ASPARAGUS SPRENGERI
A. falcatus.—One of the most striking twining plants for a large, temperate
house. At the Kew Gardens, in London, England, is an enormous specimen of
this species which is trained against the northern staircase, where it has formed
a perfect thicket two yards through and twenty-five feet high, of long, rope-like,
intertwining, spinous, fawn-colored stems, some of them fully fifty feet long, and
clothed with wiry, woody branches, bearing whorls of leaves from two to three
inches long and nearly one-fourth of an inch wide, falcate and bright green. The
young stems are thick and succulent and gray-green, mottled with brown. For
large conservatories, and particularly in moist, shady corners, where ordinary
climbers will not thrive, this is an ideal plant. It is a native of the tropics of Asia
and Africa, as well as the Cape.
A. laricinus (Fig. 4).—This handsome species has been in the Kew collection at
least twenty years. It is grown in the succulent house, where, from a vigorous
root system, it sends up annual stout succulent shoots, which grow to a length
of about twelve feet, and when fully developed are decidedly ornamental. The
stems are perennial, terete, dark brown, woody, one-half inch in diameter at the
base, very spinous, freely branched, and branches zigzag and gray, the leaves in
clusters one-fourth inch apart, hair-like, one and one-half inches long, bright
green, persistent. Flowers axillary, many in a cluster, small, campanulate, white.
Berries globose, dull red, one seeded, one-sixth of an inch in diameter. Common
in various parts of South Africa. It is an excellent pillar plant.
 FIG. 4—ASPARAGUS LARICINUS
A. racemosus.—This species is spread throughout the tropics of Africa and Asia;
the Cape form of it is represented at Kew under the name of variety tetragonus,
as shown in Fig. 5. This is a vigorous grower, with woody stems nine feet long,
prickly at the base, fawn colored, freely branching above, each branch having at
its base a sharp spine three-quarters of an inch long. The leaves are of a gray-
green hue, four-angled, one-quarter of an inch long. Flowers in racemes two
inches long, whitish, very fragrant. Berry red, globose, pulpy, one-seeded. An
excellent climber for rafters, pillars, etc., growing vigorously under ordinary
treatment. Its root system is a dense mass of tubers.
A. sarmentosus (Fig. 6).—An elegant evergreen species from South Africa, where
it grows freely in moist situations, forming dense, brushy stems with short
prickles, and studded with white, starry, fragrant flowers, which are followed
with bright scarlet, pea-like berries; has stems four feet high, freely branched
and clothed with dark green flat leaves three inches long. It is also grown in pots
and baskets for the Cape-house, and when in flower it is greatly admired.

FIG. 5—ASPARAGUS
RACEMOSUS, VAR.
TETRAGONUS
 FIG. 6—ASPARAGUS
SARMENTOSUS
A. Broussoneti.—A beautiful hardy perennial climber from the Canary Islands,
growing ten feet high; feathery foliage and scarlet berries. In the autumn this is
very ornamental.
Among the most noteworthy of other ornamental species are: A. Aethiopicus,
Africanus, Asiaticus, Cooperi, crispus, declinatus, decumbens, lucidus,
retrofractus, scandens, tenuifolius, trichophyllus, umbellatus, verticillatus,
virgatus, etc., etc.

EDIBLE SPECIES