1 1 6 ASPARAGUS 



Here two methods are employed — dr}- steam, which 

 is the quicker method, and boiling in a closed tank. 

 Most of the first-class stock is sterilized in the latter. 

 This tank (Fig. 37) is in three sedlions, in all twenty 

 feet long, each section holding five hundred cans. The 

 cans are put in iron cribs and are pushed in and taken 

 out with steam elevators. As soon as the cans are 

 lowered the secflions are closed tightly and the steam 

 is turned on. The first process of sterilization lasts 

 twenty minutes, when the tank is opened, the cans 

 taken out, and a vent given each. This permits the 

 accumulated gas to escape, which, if allowed to remain, 

 would materially injure the quality of the asparagus, 

 both in flavor and preser\'ation. For this work a small 

 prick punch is used, which makes a hole not larger 

 than a pin's head. This vent is almost immediately 

 closed wnth a single drop of solder and the cans are 

 again returned to the tanks, where the same operation 

 of cooking is repeated. Another twenty minutes com- 

 pletes the work, when the cans are removed to the 

 packing-room, where they are labeled, wrapped, and 

 packed ready for shipment. The cans or boxes are 

 seven inches long, four wide, and two and one-half 

 deep. A view of the sterilizing-room is presented in 



Fig. 38. 



The culls, which are put up as tips, are small-sized 

 and crooked heads which, although of equal value as a 

 vegetable, are not shipped to market, as they would 

 detra(5t from the value of the first quality, and are con- 

 sidered by both farmers and canners as by-produ<5ls. 

 These are cut to three and one-half inches in length> 

 and then go through the same process in canning as 



