XI 



HARVESTING AND MARKETING 



T""""" HE chief labor in asparagus culture is the cut- 

 ^ ting and bunching. As it is of the greatest 

 ^^^ importance that the work be done promptly 

 and expeditiously, it is desirable to have 

 more help than is wanted merely for the asparagus, 

 and then, when the asparagus is ready for market, 

 they can go to hoeing and tilling other crops. Five 

 acres in full bearing will require from six to eight 

 men from four to six hours per day to do the cutting 

 and three or four to do the bunching. A successful 

 farmer in western New York, who has four acres of 

 asparagus, employs eight or ten boys and girls, for 

 from three to six hours per day, to do the cutting 

 and three women to bunch it. The women are paid by 

 the bunch, and work five to ten hours per day. Piece- 

 work, if properly done, is nearly alwa^'S cheaper than 

 day work, and is better for the employes and the em- 

 ploj^er. 



CUTTING 



As has been stated in a previous chapter, cutting 

 should not begin until the plants have become strong 

 and vigorous, which requires two or three years from 

 the planting. In the latitude of New York City the 

 cutting season commences usually the last week in 

 April and closes July loth, although but few growers 



