I cook it thus: I take a bundle and scrape lightly all the white part, beginning from the head down, and throw them when done into cold water, then tie them up in bundles of twenty-five each, if an ordinary size, if very large, half that number, keeping the heads together, and cut off the ends to make them the same length; have ready a pan containing one gallon of boiling water, in which has been thrown two ounces of salt, boil quickly for fifteen minutes, or till tender; dish them up with a piece of toast in the middle, keep the heads in the centre, and form a pyramid. Serve very hot, with rich melted butter, or cream sauce.

The queen of all vegetables, to my fancy, is asparagus. This may almost be said to be a modern vegetable in this country, and it is one which requires less cooking than perhaps any other, and is considered exceedingly wholesome.