ASPARAGUS. 53 



shoots to form a leaf system for the plant. In cutting, 

 a little of the soil is removed and the asparagus knife is 

 then pushed down carefully so as not to injure any of 

 the stems that are just beginning to push up. A slight 

 twist of the knife will separate the stem from the root. 



BUNCHING AND CRATING. 



The stems are usually cut when they are about six 

 inches above the grouna, and then cutting these three 

 or four inches below the ground makes them nine or 

 ten inches long. The stems are laid into some kind of 

 a contrivance, either home made or bought, that will 

 keep them straight and keep the tips even (see Fig. 2). 

 A simple buncher is made by using a board 8 by 12 

 inches ; nail to the end of this a thin board, 8 by 8 

 inches ; nail on to the 8 by 12 piece three or four 

 U shaped iron straps, so they will be parallel to the 

 8 by 8 inch board, and that when the asparagus is laid 

 into these the heads will butt against the 

 board. This 8 by 8 inch board will keep 

 the heads even and the U-shaped straps 

 make the bunch round. Strings of raffia 

 or soft cord are laid across the buncher, 

 and when enough of the vegetable to make 

 a bunch has been added the whole is tied 

 tightly, as shown in the illustration (Fig. 3). 

 Then with a sharp knife cut the butts FIG. 3. 

 square and the work is done. A handier buucher 

 may be obtained from dealers in garden implements 

 at a small cost. Such a buncher will be found profi- 

 table where much asparagus is to be prepared for 

 market (see Fig. 2). 



MARKETING. 



A carrier for shipping to a distant market must be 

 either a half crate or one divided so as to hold only 



