This is the most profitable way for
the grower to sell, as it saves him all the expense and labor of
bunching, and as even the smallest stalks are thus salable, there is no
waste whatever, while the prices obtained are about the same as those
for first-class bunches--that is, two pounds of loose asparagus sell for
about the same price as a full-sized bunch. But in city markets
asparagus could hardly be sold in such a condition, and it is of first
importance that it should be carefully graded and neatly bunched.

[Illustration: FIG. 26--VARIOUS ASPARAGUS KNIVES]

[Illustration: FIG. 27--END AND SIDE VIEW OF PRIME WHITE ASPARAGUS
BUNCHES]

_Sorting._--Careful growers assort into three sizes: extras, primes, and
seconds. The size and weight of the bunches vary somewhat in different
markets. Bunches varying from six to twelve inches in length are
received at wholesale centers, but the most convenient and popular size
for a bunch of prime white asparagus is eight and one-half inches long,
averaging thirty spears, and weighing two pounds. The side view of one
and the end view of three bunches of this size of white asparagus are
shown in Fig. 27. To assure uniformity some ingenious contrivances have
been invented, most of which are a great improvement over the old-time
bunchers, consisting merely of a board with four pins, six inches long,
and placed about four inches apart each way, to form a square. Two
strings, usually of bast matting, were laid down on the board, which was
set on a bench up against the wall, or had a back made of another board
tacked on it at right angles. The asparagus was laid on the buncher
between the pins, the tops touching the back or wall to keep them even.
When the bunch was large enough the strings were tied firmly, and the
butt end of the bunch cut square.

[Illustration: FIG. 28--CONOVER'S ASPARAGUS BUNCHER]

_Bunchers._--The modern bunchers are constructed of cast iron and are
easily handled. One of the first to come into use was Conover's (Fig.
28). The principle of the operation is that the stalks are placed
between two brass strips, a hinged cover is brought down by means of a
lever and held in place until the strings are tied. Two ties should be
used, one placed about two inches from either end. The bunch must be
tied so tightly that it will not loosen in handling and transportation
to market. The Watt's Buncher (Fig. 29), used extensively in New Jersey,
is so arranged that the arms ma