==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 grown white Asparagus is often more tender and tasty than that which is green, but has been grown slowly.  As the season advances and the heads rise rapidly the green Asparagus acquires its proper flavour and tenderness, and thus practical considerations should more or less influence final decisions on matters of taste.  The business of the cultivator is to produce the kind of growth that is required, whether white or green, or of a quality intermediate between the two.  This is easily done, making allowance for conditions.  When green Asparagus is alone in demand, the cultivator may be advised to have in readiness, as the heads are making their first show, a sufficient supply of some rough and cheap protecting material, such as grass and coarse weeds, cut with a sickle from odd corners of the shrubbery and meadow land, or clean hay and straw perfectly free from mildew; but for obvious reasons stable litter should not be used.  A very light sprinkling of material over an Asparagus bed that is making a first show of produce will ward off the morning frosts, and amply compensate for the little trouble in saving many tender green sticks that the frosts would melt to a jelly and render worthless.  After the second or third week in May the litter may be removed if needful; but if appearances are of secondary importance, it may be left to shrink away on the spot.