ich, when full (Fig. 23), is carried to the
bunching shed. On large plantations, however, the cutters leave the
stalks on the ground to be picked up by boys following closely, as seen
in Fig. 24. To facilitate the picking up and carrying away, horse
carriers are used, as shown in Fig. 25.

[Illustration: FIG. 25--HORSE CARRIER FOR TEN BOXES OF ASPARAGUS]

In some sections of Europe, especially at the famous asparagus regions
of Argenteuil, a knife is never used. According to W. Robinson: "The
slightly hardened crust around the emerging bud and on top of the little
mound is pushed aside, the fore and middle finger separated are then
thrust deeply into the soft soil, pushing the earth outwards. If a
rising shoot be met with on the way down, it is carefully avoided. A
second plunge of the two fingers and pushing out of the earth usually
brings them to the hardened ground about the crest of the root; the
forefinger is then slipped behind the base of the shoot fit to gather,
and rushed gently outward, when the shoot at once snaps clean off its
base. This plan has the advantage of leaving no mutilated shoots or
decaying matter on the ground. Once gathered, care is taken that the
shoot is not exposed to the light, but placed at once in a covered
basket. As soon as the stalk is gathered, the earth is gently and
loosely drawn up with the hand, so as to leave the surface of the mound
as it was before, not pressing the earth in any way, but keeping it
quite free. The shoots are not rubbed or cleaned in any way--it would
disfigure them, and they do not require it."

_Knives._--There are several styles of knives for cutting asparagus, but
an ordinary ten-inch butcher-knife with the point cut square off,
leaving the end about an inch and a quarter wide and ground sharp like a
chisel, answers the purpose as well as any of the implements made
especially for the purpose. Another serviceable tool for cutting
asparagus is a carpenter's thin firmer-chisel, one and one-half inches
wide, nearly flat, and the thinnest that can be obtained ground on the
convex side or back, about an inch from the end, which should be rounded
off on the inside to prevent them from injuring sprouts near by. Other
styles of asparagus knives are seen in Fig. 26.

SORTING AND BUNCHING

In some local markets asparagus is sold loose, by weight, in which case
but little regard is paid to the size and length and color of the
stalks, nor to the style of packing.