30 
the large thick stalks are delicious for the table. Perhaps it would be 
an equitable division to can the largest and dry the others. 
In drying use a large needle and strong thread (small twine will do). 
Pass the thread through the butt end of each stalk, forming a string of 
a size convenient for handling; this string of stalks is then hung along 
the exposed side of the house in the full light of the sun. Incase the 
string is not completely dried during the day it is removed to a dry 
room at night; the next day it is returned to its place in the sunlight 
until fully dried. It is 
then put away in a bag of 
Ky some porous material, in 
Si vf adry place, until needed. 
‘ | When desired for use 
take a sufficient number 
of the dried stalks and 
place them in water 
which, while not boiling, 
is very near the boiling 
point, keeping themthere 
until they resume their 
succulent, smooth, fresh 
appearance. Tokeepthe 
water just right a double 
‘boiler is best, with the 
stalks in the inner one. 
The water in the outer 
vessel should be kept at 
a steady boil. 
As the stalks resume 
the fresh appearance, » 
take them out carefully 
one by one and place in 
cold water until cooled, 
after which place on a 
Fic 10.—Stems of asparagus affected with ‘‘rust,’’ caused by av 7 ics 
the fungus Puccinia asparagi DC., in which the black sori dish to dry. They should 
are seen occupying lines and patches on thestems. (Redrawn be carefully sealed to re- 
sy toeeas toe Romito eal Bert NN ao ey 
skin, done up ina bundle 
either by tying with strings or wrapping in a piece of netting, placed 
in boiling water, to which a little salt has been added, and allowed to 
remain there afew moments, a very few, for it cooks quickly, until done. 



tae 
FUNGUS DISEASES. 
Asparagus is subject to the attacks of a number of fungi, the most 
widespread and destructive being the rust, a fungus long known in 
Europe, but only recently observed here. In 1896 it caused serious 
