124 ASPARAGUS 
ones. Some recommend the peeling or scalding of the 
stalks before drying, but this is not essential, and, if 
desired, may be done after steaming. On a large 
scale the drying may be done in any modern evap- 
orator. 
For home use the most satisfactory way is to string 
the stalks with a large needle and strong thread 
through the butt ends of the stalks, and hang them 
along buildings or fences where they are exposed to 
the full rays of the sun. ‘To insure a uniform drying 
it is important that all the spears on the string are of 
the same thickness, as the thicker ones require more 
time to dry than those of smaller size. When the air 
is dry and warm one day’s exposure to the sun will be 
sufficient to dry them. Otherwise the strings will 
have to be hung up in the kitchen in the evening, or 
in some other dry place over night, to be brought out 
again the following morning, until the asparagus is 
perfectly dry. It is then ready to be put in boxes or 
loose bags and stored in a dry place. If the stalks 
have been peeled before drying, when desired for use 
they are placed in cold water for half an hour, some 
salt is added, and they are cooked like fresh asparagus. 
For preparing dried asparagus that has not been 
peeled before drying, Dr. Brinckmeier recommends 
taking a sufficient number of the dried stalks and 
place them in water, which, while not boiling, is very 
near the boiling point, and keeping them there until they 
resume their succulent, smooth, fresh appearance. To 
keep the 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 
