. The Canadian horticulturist [monthly], 1892. Gardening; Canadian periodicals. ISO The Canadian Horticumurist. -^ J\}t )Kitcl7er) ^ardei). ^. CUTTING, BUNCHING, AND SHIPPING ASPARAGUS. HE green part, or that which grows above ground, being all that is eaten of asparagus, the more green there is the better price it will command in market. For the south and early cuttings it may be cut when two to three inches above ground. But for near-by and later, it should have from four to six inches of green stem, and be cut low enough to leave some white on, as the white part of the stalks will not shrin
. The Canadian horticulturist [monthly], 1892. Gardening; Canadian periodicals. ISO The Canadian Horticumurist. -^ J\}t )Kitcl7er) ^ardei). ^. CUTTING, BUNCHING, AND SHIPPING ASPARAGUS. HE green part, or that which grows above ground, being all that is eaten of asparagus, the more green there is the better price it will command in market. For the south and early cuttings it may be cut when two to three inches above ground. But for near-by and later, it should have from four to six inches of green stem, and be cut low enough to leave some white on, as the white part of the stalks will not shrink or draw up and loosen the bunch. The bunches should be from eight to nine inches long, and four and a half across the butts. The asparagus should be sorted or culled, leaving all broken and small sprouts, which can be bunched by themselves and sold as culls. The heads should be all placed evenly at the top. and the butts cut off squarely, using great care in handling not to bruise nor mjure the heads, which soon ferment and decay. The heads should be kept dry, as moisture causes decay. Good, strong Japan Raffia is the best to tie with ; and it is necessary to a box or a bunching machine, so that the bunches may all be of a uniform si/.e. and tied so tightly that they will not fall to pieces in handling. The best knife for cutting is a carpenter's thin firmer gouge, one and a half inches wide, nearly flat, and the thinnest that can be obtained, ground on the convex side or back, about one inch from the end, which should be rounded off on the inside to pre- vent them from injuring sprouts near by. Take the sprout between the fingers of one hand and run the knife close to the sprout, the concave side next to it Tip the handle away to give it the proper slant ; shove down until the cut is made, and then pull the sprout. After cutting and sorting, take a convenient number of sprouts by the upper , and rinse the bottoms in clean water to free them from dirt, taking care n
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