36 THE BOOK OF ASPARAGUS 



in the middle. The flats would be large enough to 

 take two bundles in length, with a little long grass 

 between to prevent the heads from being broken." 



These remarks of Mr Norfolk's are quoted to show 

 the practices generally adopted. In a great measure I 

 agree with the advice, but I can scarcely understand 

 first-rate asparagus being the " size of a man's little 

 finger." Then in the matter of washing, I feel sure it 

 would be better not to follow the treatment suggested. 

 Asparagus, like washed potatoes, looks well for the hour 

 after being washed, but a little earth or dust on the 

 stems does not detract from but rather improves the ap- 

 pearance. All vegetables washed long before the cook 

 requires them are somewhat spoiled. Personally, I do 

 not cut the ends off, not using the saw knife. 



Markets 



When lecturing I am asked about marketing produce 

 of all kinds more than about anything else. To many it 

 is one of the most important matters, especially to those 

 who grow first-class produce to catch and not lose the 

 markets. To all growers of vegetables for sale I com- 

 mend a paper called the Fruit Grower, Fruiterer, Florist, 

 and Market Gardener, in which every week is published 

 a list of the best buyers or salesmen. 



And it is important to study suitable markets, for I 

 have seen excellent produce which would be well re- 

 ceived in Covent Garden go begging where quality was 

 not appreciated, and cheapness was the only recommenda- 

 tion. I was told the other day by a grower that at 

 Christmas he could only get three shillings a bushel for 

 sound, well-coloured Blenheim orange apples, there 

 being so many foreign ones for sale. I showed him a 

 copy of the paper referred to, and he will in future sell 

 to more advantage outside his own county. A district 



