HARVESTING AND MARKETING 



91 



tween the pins, the tops touching the back or wall to 

 keep them even. When the bunch was large enough 

 the strings were tied firmly, and the butt end of the 

 bunch cut square. 



Biaichers. — The modern bunchers are constru(5led 

 of cast iron and are' easily handled. One of the first to 



w^MItt* 



^><«ii.-i 4^1 



FIG. 28 — conover's asparagus buncher 



come into use was Conover's (Fig. 28). The principle 

 of the operation is that the stalks are placed between 

 two brass strips, a hinged cover is brought down by 

 means of a lever and held in place until the strings are 

 tied. Two ties should be used, one placed about two 

 inches from either end. The bunch must be tied so 

 tightly that it will not loosen in handling and trans- 

 portation to market. The Watt's Buncher (Fig. 29), 

 used extensively in New Jersey, is so arranged that the 



