44: FAKM-GAUDENING AND SEED-GROWING. 



would be beneficial near the seacoast, where there is a 

 saline atmosphere, except so far as it may have a tend- 

 ency to destroy weeds. 



Cutting and Bunching. The season of asparagus usual- 

 ly lasts until about the middle of June, but is governed 

 in a great measure by " early peas," for as soon as these 

 become abundant in the markets, there is but little call 

 for asparagus. 



There are knives made expressly for cutting asparagus, 

 but I have always found an ordinary long-bladed butch- 

 er's-knife to answer every purpose. The person cutting 

 should be provided with a whetstone to keep the knife 

 sharp. 



In the early part of the season, asparagus will require 

 cutting only about three times a week, but as the season 

 advances and the weather becomes warm, it will be neces- 

 sary to cut it every day, and sometimes, when very 

 warm, just after a rain, it must be cut twice in one day. 



It should always be cut before the head bursts, 

 as after that time it is useless for marketing. When cut- 

 ting lay the stalks in handfuls along the rows, afterwards 

 gathering them in baskets, but avoid letting them become 

 wilted after cutting. Wash before tying. Do not suffer 

 asparagus to remain in any other than an upright position 

 for any great length of time, and always pack it upright, 

 for if laid otherwise the heads will turn upwards, thus 

 crooking the stalks or bunches. 



In bunching, a frame is used, which is made of two 

 pieces of common board, nailed one against the other at 

 right angles; the one for the back six inches high and 

 twelve inches long, the bottom about ten inches wide and 

 twelve inches long. 



In this bottom-piece are placed four light up right stakes 

 about six inches long, about four inches apart each way, 

 IP. the form of a square, commencing two inches from the 

 back. This is the primitive and cheap style of buncher, 



