Just as the young plants were covered with earth and manure the first year and thoroughly tilled in the spring, so must spring and fall tillage be carried on every year. The manure put on the plants in the fall, serves not only as a winter protection, but if not too coarse, may be cultivated under in the spring and afford that much more fertilizer to feed the crop. If it is too coarse for that, rake it off, cultivate thoroughly and then cover again with litter or manure, to afford nourishment and to preserve the moisture of the soil as well as to protect the young shoots in case of late frosts. The whole value of asparagus lies in its tenderness and succulence, and the large shoots are most apt to have these qualities. The plant cannot grow large shoots unless it has plenty of food. Only rich soil and good tillage can supply the food needed. Usually asparagus is cut off three or four inches below the surface with a long sharp knife, but one noted asparagus grower objects to this practice for two reasons. First, it increases the temptation to cut too low so as to get the stalks of uniform length as the market requires, whether or not of uniform quality; and second, it tends to waste and to the injury of the plants. He would substitute for this practice, careful hand-picking or breaking. The gatherer takes two rows at a time and breaks off the shoots just beneath the ground at the lowest point where the shoot will break with a clean snap. When set at the proper distance of three by four feet apart, it requires 3630 plants to the acre, and 1 pound of seed should furnish that many plants. But seedlings vary so much, that some growers recommend sowing from four to five pounds of seed to every acre, so that only the best need be kept. A good yield is about 400 dozen bunches to the acre. Asparagus is always sold in bunches, the stalks of uniform size and length, and tied near the tops and butts either with bark or string; though many growers are now using rubber bands as being better for the stalks and a saving of time for the gardener. Asparagus is usually sold green in this country, although if artificially blanched it is just as tender. When asparagus is grown for blanching it should be planted deeper than ordinarily. It is hilled up with a furrow plow just as celery is hilled up, and blanches as it grows. Blanched asparagus is in higher favor in Europe than here. Asparagus is a native of Europe and Asia, and has been cultivated for more than two thousand years. It belongs to the lily family and several of its very near relations are cultivated in greenhouses for their graceful foliage.