THE BOOK OF ASPARAGUS 



realise the rapidity of its growth in hot weather when a 

 whole cutting might run away in a day or two. At this 

 period, therefore, it is important to put this work of 

 cutting into the hands of practical and trustworthy 

 men. Two inches above ground with six inches below 

 (which will easily be obtained if the roots have been 

 earthed up as directed) will be a good average market 

 length. Mr Bunyard would by a recent pamphlet reverse 

 Mr Norfolk's advice, as he would allow the stems to 

 grow six inches or more out of the soil and cut level with 

 the ground. I wish this could become the fashion. It 

 would, I am sure, be better for the plants. 



" The man who is cutting should pick up the heads as 

 he cuts them, keeping them with the tops all one 

 way till he gets a handful. He should then lay them 

 down upon the bed, and thus proceed until the whole 

 breadth is gone over. Another man should follow him 

 with a basket and gather up all the heads, being careful 

 to keep them straight. They should then be washed 

 and tied ready for market. Women will do this work as 

 well as and more cheaply than men. There should be a 

 shed or building near by with a good supply of water. 

 The best method of washing asparagus is to put a 

 quantity at a time into a tub with plenty of water and 

 give it a good swilling about — this will usually clean it. 

 Take it out, place it on a table, and having sorted it in 

 sizes, all the small is to be tied by itself, and the best — 

 which should be about the thickness of a man's little 

 finger — should be tied in bundles of six scores each. 

 The bundles may be tied with willow withes, or with 

 good raffia. But whatever is used must be strong 

 enough to bind safely. The bundles must be made fiat, 

 not round. 



They should be about seven inches wide and four 

 inches through, larger or smaller, according to the size 

 of the asparagus. The old method of tying was, first, 



