XI 
HARVESTING AND MARKETING 
HE chief labor in asparagus culture is the cut- 
ting and bunching. As itis of the greatest 
importance that the work be done promptly 
and expeditiously, it is desirable to have 
more help than is wanted merely for the asparagus, 
and then, when the asparagus is ready for market, 
they can go to hoeing and tilling other crops. Five 
acres in full bearing will require from six to eight 
men from four to six hours per day to do the cutting 
and three or four to do the bunching. A successful 
farmer in western New York, who has four acres of 
asparagus, employs eight or ten boys and girls, for 
from three to six hours per day, to do the cutting 
and three women tobunchit. The women are paid by 
the bunch, and work five to ten hours per day. Piece- 
work, if properly done, is nearly always cheaper than 
day work, and is better for the employés and the em- 
ployer. 
CUTTING 
As has been stated in a previous chapter, cutting 
should not begin until the plants have become strong 
and vigorous, which requires two or three years from 
the planting. In the latitude of New York City the 
cutting season commences usually the last week in 
Apri and closes July roth, although but few growers 
