114 ASPARAGUS 



two and one-half pounds each. These bunches are put 

 under a cutter and cut to six and five-eighths inches; they 

 are then untied and put in a tank four feet wide by eight 

 feet long and two feet deep, in which they are washed 

 as carefully as it is possible to doit. It is then hoisted 

 up to what is called the blanching tank, which contains 

 forty gallons. In this it is kept at a scalding heat for 

 one-half hour, when it is ready for the cans. These 

 are filled by women who soon become very dextrous, 

 which is always the case when the pay is in proportion 

 to the amount of work done. Each can contains just 

 one and one-half pounds. Exa(5l weight is imperative, 

 as are details in all manufacfluring establishments. 

 Great care is exercised in packing, so that there are no 

 bruised or broken heads, and that on opening the can 

 the stalks may appear as well as if cut fresh from the 

 garden. After the asparagus is in the cans they are 

 filled with a weak brine, which not onlj- expels the 

 air, but adds materially to the flavor of the asparagus. 

 The cans are then taken to the soldering-bench for 

 sealing up. There systematic labor is noticeable, as 

 every detail of canning must be carried on sys- 

 tematicall}' to make it profitable. The soldering-irons 

 used are hollow and the exacT: size of the caps, which 

 fit perfedlly the grooves made for them. A single 

 turn of the iron finishes the work. Before the caps 

 are put in their places a small hole is made in each to 

 allow the gas, which is generated by the heat from the 

 soldering, to escape. Without this precaution it would 

 be impossible to hermatically seal the cans. A single 

 drop of solder closes the small opening, and the cans 

 are ready for the retorts for sterilizing. 



