[22 ASPARAGUS 
deleterious whatever is used in the packing of this 
plant. In Fig. 39 is seen the interior of one of these 
canneries, where the especially constructed solderless 
cans of the company are being packed. Everything 
connected with the growing, harvesting, and canning 
is done on Bouldin Island, save only the printing 
of the labels. That the operators may be lodged 
in comfort the company has erected modern cot- 
tages for their employés who have families, besides 
well-equipped boarding-houses. The development and 
growth of this asparagus cannery is one of the marvels 
of California. Starting ten years ago with a rented 
boiler, under the arched dome of the sky for a roof, and 
nothing but the shade of weeping willows for a store- 
house, as seen in the Frontispiece, it has developed 
into a superb plant, equipped with all modern appli- 
ances. During the active season 1,500 hands are em- 
ployed directly and indirectly by the canning company, 
and the estimated output for the average season is 
I50,000 cases. Figs. 40 and 41 present perspective 
views of some of the asparagus canneries on Bouldin 
Island. 
DRYING 
Although the drying of asparagus is not much 
practiced in America, it is well worth the attention of 
those who at times have a surplus of fresh stalks. 
Dried asparagus is especially recommended for soups 
and sauces, and if properly prepared it is no less desir- 
able as a table vegetable. Dried asparagus keeps 
indefinitely, and cost of transportation is largely re- 
duced. For the latter purpose medium-sized spears 
are most suitable, as they dry more evenly than larger 
