... consuming eight soles an gratin, twelve lamb cutlets, a joint of roast veal weighing eight pounds, three kilogrammes of asparagus, and an omelette of twelve eggs, besides a Dutch cheese, twelve pounds of bread, and fifteen bottles of wine. At the conclusion ...

... KITCHEN GARDEN. New plantations of asparagus and g'obe artichokes should be made at once, choosing good deep rich soil that has been prepared by being heavily manured and trenched two or three feet deep also give the asparagus beds their spring dressing, first ...

... red land, and attend to these and all other newly-planted things with water until they get fairly established. Give the asparagus plenty of manure water from the stable or farm-yard tank, in order to strengthen the roots after cutting, and induce strong ...

... seakale, and other roots, when the ripening of the seed would be injurious to the vigorous growth of foliage. In cutting asparagus for the table, take all the shoots as they spring from the ground to leave any, how- ever small, would only prevent the growth ...

... and then a gentle sprinkling every morning will greaily benefit the plants. HARDY Fnt M AND KITCHEN GARDEN DEPARTMENT. Asparagus beds will be greatly benefitted by liberal watetings with manure-water from the stable or farm-yard tank, especially'where ...

... bear t ul October. Hoe the beds of table vegetables, and prick out t in- most curled parsley, cress, and chervil for seed. Asparagus should not be cut after the 24th, and seeds should be procured from a few of the earliest and largest heads. Cut herbs t ...

... lace. LUNCHEON DIsH.-Take the green tops of Bomet. cold boiled asparagus, arrange them neatly on dish. Remove the meat from a freshly-cookea lobster, arrange it tastefully on the asparagus; pour over all a good ma'onnaise sauce, and serve. BREAKFAST DISH ...

... which, if once allowed to G .IN a looting in a house, toon spread and become ver.1 troublesome. Also introduce roots of asparagus, seakde. and rhubarb, into heat, at icgular intervals, so as to make sure of a constant supply. Rhubarb and seakale do perfectly ...

... fire and turn for a quarter of an hour. Serve up hot with plain melted butter or sauce made from the roes. LAMB'S FEET wiTH ASPARAGUS PEAS.—Take twelve lambs feet, scald and cleanse them well, put in saucepan with cold water to boil until shank bones can ...

... the evils complained of will ensue. Give to all forced vegetables in pits or frames, such as Potatoes, Carrots, Radishes,- Asparagus, &c., co- pious waterings during fine sunny weather. When Tomatos, Capsicums, &c., are at a proper stage, not having been ...

... replied, J ump into the scales and I will tell you immediately. Asked why no asparagus was ever grown in the gardens of Versailles, a French Minister replied, Asparagus takes three years to attain maturity: and no ministry ever lasts so long in France ...

... in their papers for j another week or fortnight. Do not neg'ect to introduce proper quantities of seakale, rhubarb, and asparagus, into heat at regular intervals so as to provide a constant supply. COTTAGER'S GARDEN. It is a too common practice with cottagers ...