13 



Upon arrival at the cannery the "grass" is immediately put in the 

 way of canning, it being the practice of the bast canneries to put it up 

 the same day as received. For this reason the cannery day usually 

 commences about 1 p.m. with the morning receipts and continues until 

 the last of the day's deliveries have been handled, usually about mid- 

 night, though not infrequently the day continues until 3 or 4 o'clock in 

 the morning. A fair day 's supply for a large cannery is from 1,000 to 

 1,200 boxes, though 1,500 is not abnormal. 



After passing on the scales to determine their gross weight, the boxes 

 of asparagus are emptied on the sorting tables, where the stalks are 

 divided into the seven grades recognized by the trade, viz: "Extra 

 Giant," "Giant," "Mammoth," "Large," "Medium," "Small," and 

 "Ungraded. " The very best of the stalks are turned over to the peelers, 

 who peel off the skin, thus getting the finest appearing pack, though it is 

 a disputed question as to whether in peeling some of the aroma and 

 taste is not lost. The sorting is done in * ' cutting boxes, ' ' wooden recep- 

 tacles holding about 5 pounds each. The stalks are smoothly laid in 

 the cutting box with the heads in one direction and their butt ends are 

 trimmed evenly so as to give a uniform length. They are then placed in 

 "china baskets" holding about a bushel and a half and dipped into a vat 

 of boiling water (called a "blanching vat") for about 5 minutes. This 

 thoroughly cleanses them and also softens the stalks so they can be 

 handled without danger of being bruised or broken. 



After leaving the blanching vat the asparagus is dumped on the can- 

 ning tables. These are about 20 feet long and 2J feet wide. Each 

 worker, and there are seven at a table, has a 20-inch porcelain-lined 

 sink set into the table in front of him. A constant supply of clean cold 

 water fills these sinks and the asparagus is again washed and picked 

 over, all broken, bruised or discolored stalks being removed. Over the 

 canning tables are two shelves. On the top one is kept a supply of 

 empty cans and on the lower are placed the filled cans. An alleyway 

 between the tables provides for the passage of attendants who keep the 

 packers supplied with asparagus and empty cans, removing the filled 

 ones. A wooden tray holding a dozen cans is used in handling both 

 filled and empty cans. The packer inserts the stalks, butts down, in the 

 empty can, using care to see that they lie straight and that the can is 

 filled according to established rules so many stalks according to the 

 grade. This runs from 8 to 12 for Extra Giant, 12 to 15 for Giant, 18 to 

 23 for Mammoth, 28 to 32 for Large, 40 to 45 for Medium, and 50 to 55 

 for Small. Short lengths, broken and irregular stalks are bunched 

 together as Ungraded to the capacity of the can. 



The work of sorting and packing in cans is largely done by Chinese 

 and Japanese not because of their doing it any cheaper or better but 

 simply for the reason that white labor will not work the irregular hours, 

 hands in water all of the time, and with the discomforts that seem in- 

 separable from the short season and crowded accommodations available. 



The work is all done as ' ' piece work. ' ' Usually it is " farmed out ' ' to 

 a "boss" Chinese or Japanese, who receives an average of 20 cents a 

 dozen cans for handling the asparagus from the time it is unloaded on 

 the receiving platform of the cannery in lug boxes, through the process 

 of sorting, blanching, packing, etc., until the cans are piled on the 



