562 
least 3 inches of light soil. The same remark 
applies also to forced Asparagus. ‘The shoots 
should be carefully cut, washed, graded, and 
bunched. If the various sizes are mixed indis- 
criminately the whole cutting would be con- 
sidered second-rate both by buyers and cooks, 
and if cooked in a similar haphazard fashion 
some of the shoots would be overdone and. 
others probably not sufficiently boiled. It is 
a good plan to make three sizes—extra-fine, 
medium, and small — the latter, known as_ 
“sprue”, doing good duty in soups. 
Bunch | 
them up neatly, in from fifty to one hundred 
shoots, according to circumstances, taking care 
to have all the points level, the staiks being 
duly shortened to near one length. Market- 
growers use a simple little contrivance for 
arranging the shoots. If not wanted for im- 
mediate use, the bunches may be stood in 
shallow pans of water in a cool dark shed for 
one or two days, but it should be borne in 
mind that fresh-cut Asparagus is the best. 
In packing the shoots great care must be 
taken not to damage the points. Small quan- 
tities may be wrapped in paper and_ placed 
in layers, with the base of the shoots against 
the ends of the box in which they are packed. 
Larger quantities may be packed surrounded by 
fresh long grass, in “flats” or shallow hampers 
with lids, filling the package so that the lid 
when closed will hold the contents in position. 
Beans.—Broad Beans ought to be gathered 
when the seeds in the pods are not more than 
two-thirds grown; some prefer them when only 
half-grown. They can be kept fresh for about 
two days in a cool dark shed. They are easily 
packed. A corner not far from the top of a 
mixed hamper may be devoted to them, while 
the earliest are sent to the markets in _half- 
sieves and bushel-sieves, later heavier supplies | 
being consigned in bags of two bushels. 
Dwart French or Kidney Beans grown under 
glass ought to be gathered as soon as they ap- 
proach full size, not leaving them long enough 
to become stringy, which they may do in a few 
hours. Grade and tie them up neatly in bundles 
closely whether required for use or not. 
of fifty or so, the stalks being level so that they | 
all touch the water in the pans they are stood 
in till required. They are not so tender after 
standing two or three days in water. Pack the 
bundles flat and in boxes with other choice 
vegetables, and if they can be surrounded with 
Spinach leaves so much the better. When more 
plentiful, and grown in the open, they are not 
bundled. 
THE GARDENER’S ASSISTANT. 
Runner Beans should also be kept somewhat 
closely gathered, and certainly never left on the 
plants till the pods present a swollen appear- 
ance. They travel well packed with other vege- 
tables, always providing nothing heavy or rough 
is placed over them. Those intended for the 
markets are packed in half-sieves and bushel- 
sieves, heaped measure usually being given, a 
covering of long grass, kept in place by stout 
benders, completing the packing. Later in the 
season they are packed and despatched in two- 
bushel bags. 
Beet.—The Turnip-rooted are fit for use first, 
the first to become stringy, and they ought to 
be used first. They should be well washed 
before sending to the kitchen. The tap-rooted 
varieties ought to be lifted carefully, to avoid 
breaking the coarser side-roots, damaged Beet 
losing much of its attractive colouring whén 
boiled. Severe frost, if it does not actually 
destroy Beet, is hable to seriously impair the 
quality, so that lifting and storing in October is 
always advisable. Do not cut but twist off the 
tops, and clear the roots of soil clinging to them. 
Store in cone-shaped mounds, crowns outwards, 
surrounding the roots with sand, fine soil, or 
ashes, and covering with fresh straw, in its turn 
covered heavily with soil. Provision should be 
made for an escape of what little vapour may 
form during the first weeks, and the position 
selected for the heap ought to be well drained, 
while rats should be watched for and destroyed. 
Beet may also be stored in a cool, dry, dark shed 
or cool cellar, and in some instances will keep 
fresh and plump without a covering of sand or 
soil. Beetroot is marketed either by the bushel- 
basket or loosely by the tally of sixty. 
Borecole.—Those who would prolong the 
supply of greens should keep gathering them 
Once 
the shoots harden for flowering it is not much 
use leaving the plants on the ground. Borecole 
tops are packed flat in hampers, while the side- 
shoots or greens are often used for surrounding 
choicer vegetables near to or quite on the top 
of the hamper. Tops are usually marketed in 
sieves and crates, and the greens in bags. 
Broccoli.—At all times coarser than Cauli- 
flowers, this difference becomes still further 
emphasized when no pains are taken in keeping 
the least self-protecting well covered with some 
of the leaves of the plants—duly snapped off 
and tucked closely over the curds. Thus covered 
