WHAT TO GROW.
ASPARAGUS.
This is the earliest vegetable to be ready for use in the spring, excepting those that have been forwarded under glass. While it is quite hardy and withstands much ill treatment, nothing will better repay careful culture and generous feeding. One row across the kitchen garden would make a liberal supply for an average family. The seed should be sown where the row is to stand, and the young plants thinned out until they stand one foot apart in the row. This should be done as soon as they are three or four inches high and well started; if left longer it will be a very troublesome job. These young plants should have every encouragement of manure and cultivation, to make as strong a growth as possible; the stronger and faster they grow the better will be the size and quality of the shoots when old enough to cut. No shoots should be cut until the third spring after sowing, and then should not be cut too long the first season. The fourth and succeeding seasons it may be cut from the time the first shoots appear until the first peas and lettuce are ready to take its place on the table. Then it should be well worked and allowed to attain its full growth, that strength
