ASPARAGUS, To Gather. — The shoots of asparagus may be cut
when they are from two to five inches above the ground ; if permitted to
run, the heads soon become open and loose and of less estimation. Thrust
the knife down close by the side of the shoots intended to be cut, so as not
to wound or destroy any young buds that are coming up in succession and
do not yet appear, cutting the shoots off slanting, about three or four
inches within the ground. The general cutting for the year should
terminate about the middle or third week in June, otherwise the roots will
be weakened, for so long as the cutting continues the roots wall send up
new shoots, weaker and smaller than the previous, to the detriment of the
next season’s product.
ASPARAGUS, To Grow. — Choose some moderately light, pliable
soil, in an open situation, where it enjoys the full power of the sun, dig in
a good quantity of rotten dung, divide it into beds four or five feet wide,
with alleys two feet wide between each bed. Strain a line lengthways along
the bed nine inches from the edge ; then with a spade cut out a small
trench or drill, close to the line, about six inches deep, making the side
next the line nearly upright, and two or three inches below the surface of
the ground. Take some roots devoid of tops, either one or two years old,
and place them, at an equal depth, fiat in the bottom of the trench, but
nearly upright against the back of the drill, so that the crown of the plants
may also stand upright, and two or three inches below the surface of the
ground ; spread the roots regularly at the back of the trench, and cover
them with the earth. Proceed in the same manner with each row, driving
9
a stake into the ground to mark its position. The operation of planting
may be carried on any time during March. Keep the beds free from
weeds at all times. It will be three or four years from the time of planting
before a full crop can be gathered, but if the beds are properly dressed
every year in spring and autumn, they will produce good heads for twelve
or fourteen years.
ASPARAGUS, To Preserve. — Asparagus may be kept tolerably
fresh by standing it perpendicularly in at most half an inch of water, but it
must on no account be entirely immersed. It is, however, far better to
use it when fresh gathered, as it is then a mild aperient.
ASPIC. — Boil a handful of aromatic herbs, such as burnet, chervil,
and tarragon, in white vinegar. When the vinegar is well scented, pour
some chicken broth into a stew-pan ; season it well, and make it hot. Beat
up the whites of four eggs, pour the vinegar on to them, and add to the
broth ; keep stirring till the jelly gets white, when it will be near boiling
point, then put it on the corner of the stove with a cover over it and a
little fire on the top, and when quite clear and bright, strain it through a
ba£-
ASTHMA, To Relieve. — Best honey, two ounces ; castor oil, one
ounce. Mix, and take a teaspoonful every night and morning. If the
breathing be difficult the following will probably give relief : — To one ounce
of spirits of wine, add a quarter of an ounce of balsam of tolu and the same
quantity of ether. Put a teaspoonful into a quart of boiling water and
inhale it twice a day.
Page 9
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ASPARAGUS, To Gather. — The shoots of asparagus may be cut when they are from two to five inches above the ground ; if permitted to run, the heads soon become open and loose and of less estimation. Thrust the knife down close by the side of the shoots intended to be cut, so as not to wound or destroy any young buds that are coming up in succession and do not yet appear, cutting the shoots off slanting, about three or four inches within the ground. The general cutting for the year should terminate about the middle or third week in June, otherwise the roots will be weakened, for so long as the cutting continues the roots wall send up new shoots, weaker and smaller than the previous, to the detriment of the next season’s product.
ASPARAGUS, To Grow. — Choose some moderately light, pliable soil, in an open situation, where it enjoys the full power of the sun, dig in a good quantity of rotten dung, divide it into beds four or five feet wide, with alleys two feet wide between each bed. Strain a line lengthways along the bed nine inches from the edge ; then with a spade cut out a small trench or drill, close to the line, about six inches deep, making the side next the line nearly upright, and two or three inches below the surface of the ground. Take some roots devoid of tops, either one or two years old, and place them, at an equal depth, fiat in the bottom of the trench, but nearly upright against the back of the drill, so that the crown of the plants may also stand upright, and two or three inches below the surface of the ground ; spread the roots regularly at the back of the trench, and cover them with the earth. Proceed in the same manner with each row, driving
a stake into the ground to mark its position. The operation of planting may be carried on any time during March. Keep the beds free from weeds at all times. It will be three or four years from the time of planting before a full crop can be gathered, but if the beds are properly dressed every year in spring and autumn, they will produce good heads for twelve or fourteen years.
ASPARAGUS, To Preserve. — Asparagus may be kept tolerably fresh by standing it perpendicularly in at most half an inch of water, but it must on no account be entirely immersed. It is, however, far better to use it when fresh gathered, as it is then a mild aperient.
ASPIC. — Boil a handful of aromatic herbs, such as burnet, chervil, and tarragon, in white vinegar. When the vinegar is well scented, pour some chicken broth into a stew-pan ; season it well, and make it hot. Beat up the whites of four eggs, pour the vinegar on to them, and add to the broth ; keep stirring till the jelly gets white, when it will be near boiling point, then put it on the corner of the stove with a cover over it and a little fire on the top, and when quite clear and bright, strain it through a bag-
ASTHMA, To Relieve. — Best honey, two ounces ; castor oil, one ounce. Mix, and take a teaspoonful every night and morning. If the breathing be difficult the following will probably give relief : — To one ounce of spirits of wine, add a quarter of an ounce of balsam of tolu and the same quantity of ether. Put a teaspoonful into a quart of boiling water and inhale it twice a day.