CULTURAL DIRECTIONS 
221 
sequently the depth of cutting under ground must be 
regulated by market demands. White “grass” is cut 
just as soon as the tips appear. Green “grass” may be 
cut at the ground or there may be a compromise, cutting 
2 to 4 inches below the surface. Many growers who 
claim they are selling the green product are really offer- 
ing a compromised article. 
In very cool weather it may not be necessary to cut 
more than twice a week, but when the season is well 
advanced and the weather is warm, this work must be 
attended to daily and sometimes twice a day to prevent 
loss. It is a general practice to cut late on Saturday 
afternoon in order to avoid Sunday cutting. The cutting 
of Saturday is bunched and placed in shallow trays con- 
taining about inch of water. In this way it may be 
kept in perfect condition until Monday morning when it 
is sent to market. Every shoot, large and small, is cut 
unless some are reserved for seed purposes or for lure 
plants, on which poison is placed to destroy beetles. 
The shoots after being cut are usually placed on piles 
and then collected in baskets or in carts. Some growers 
believe that time is saved by placing the shoots as fast as 
cut in strong, flat baskets which may be collected rapidly 
and hauled to the packing house. These baskets hold 
from 8 to io pounds. The actual cost of cutting in an 
i8-acre field in New Jersey averaged ij/j cents a bunch. 
282. Marketing. — Asparagus shoots may be washed 
before or after bunching. Although both methods have 
their advocates, it is pleasanter to handle the washed 
stalks, and cleaning may be done more thoroughly be- 
fore bunching. Careful grading is of greater importance 
than with most other garden crops. Most growers make 
three grades; namely, extra, prime, and second, while a 
fourth (culls) makes it possible to grade more perfectly. 
Special devices known as “bunchers” are in general 
use. The bunches vary from 6 to 15 inches in length and 
