122 ASPARAGUS 



deleterious whatever is used in the packing of this 

 plant. In Fig. 39 is seen the interior of one of these 

 canneries, where the especially construdled solderless 

 cans of the company are being packed. Everything 

 connedted with the growing, harvesting, and canning 

 is done on Bouldin Island, save only the printing 

 of the labels. That the operators may be lodged 

 in comfort the company has ere(5ted modern cot- 

 tages for their emplo^'es who have families, besides 

 well-equipped boarding-houses. The development and 

 growth of this asparagus cannery is one of the marvels 

 of California. Starting ten years ago with a rented 

 boiler, under the arched dome of the sky for a roof, and 

 nothing but the shade of weeping willows for a store- 

 house, as seen in the Frontispiece, it has developed 

 into a superb plant, equipped with all modern appli- 

 ances. During the a(5live season 1,500 hands are em- 

 ployed diredtly and indirectly by the canning company, 

 and the estimated output for the average season is 

 150,000 cases. Figs. 40 and 41 present perspective 

 views of some of the asparagus canneries on Bouldin 

 Island. . 



DRYING 



Although the drying of asparagus is not much 

 pra<5liced in America, it is well worth the attention of 

 those who at times have a surplus of fresh stalks. 

 Dried asparagus is especially recommended for soups 

 and sauces, and if properly prepared it is no less desir- 

 able as a table vegetable. Dried asparagus keeps 

 indefinitely, and cost of transportation is largely re- 

 duced. For the latter purpose medium-sized spears 

 are most suitable, as they drj' more e\-enly than larger 



