size best
adapted to the purpose run about two thousand bands per pound, or
sufficient for one thousand bunches. This makes rubber bands cost about
two cents per dozen bunches more than string, if the saving in labor is
not taken into consideration.

"The saving in the item of labor depends, of course, upon the kind of
labor employed. In determining the relative value of the two methods not
only must cost of labor be taken into consideration, but the character
of the market as well. When competition is not strong careful bunching
is not a matter of great importance, but in many markets it is essential
that the bunches be put up in such a manner that they will not fall
apart. In such cases rubber bands will more than pay for their extra
cost, by insuring more ready sales, if not by increasing the price.

"The method employed in bunching with rubber bands is to slip a band
over an ordinary teacup--one with straight sides and without a handle;
fill the cup with asparagus shoots, the heads downward, and then slip
the band from the cup to the bunch. This makes a bunch of about the
right size, and gives the upper end a nicely rounded appearance. All
that remains to be done is to slip on another band and to square the
butts with a sharp knife. Possibly a metallic cup would answer better,
being thinner, but a teacup is not objectionable in this particular. If
smaller bunches are desired than the smallest cup that can be found, it
is not necessary to fill the cup."

MARKETING

During the entire process of cutting, sorting, bunching, and packing
great care must be exercised not to bruise or in any way injure the
heads, as the gummy juice of these soon heats and spoils the whole. They
should also be kept cool and dry, else the moisture causes decay. Of
course if, when cutting, the ground is wet, some of the soil will adhere
to the lower ends of the stalks; this has to be rinsed off in clean
water, but not by immersing the entire stalk.

If the bunches are to be kept over night, before packing, the butts
should be dipped in clean water and stood on end on a cold cellar
bottom, or upon grass or hay that has been thoroughly wet; but the
crowns, or the green portions of the sprouts, should never be sprinkled
or wet. It is a common practice to set the bunches in shallow pans
containing water, but this is apt to give a bitter taste to the stalks.

[Illustration: FIG. 32--BOX OF GIANT ASPARAGUS READY FOR SHIPMENT]

[Illustratio