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in glass, and in that shape sent to the East, exported to England and the continent of Europe, and, in fact, to every civilized country of the world. For canneries where nothing but the white product is put up the shoots are cut the instant they show their tips above the surface. The canneries are located as near the fields as possible, the effort being to get the product in glass or cans before it becomes in any way withered, the important point being that asparagus is never allowed to become dried. [Illustration: FIG. 40--PERSPECTIVE VIEW OF CANNING PLANTS AT BOULDIN ISLAND] The method employed at Bouldin Island, where a crop of 1,500 acres is canned annually, is to have troughs containing running water in shady places in the fields. The asparagus, as fast as cut, is brought to these troughs, and is thoroughly washed. These troughs are just wide enough to take in the shoots of the proper length for canning, and each piece is trimmed before being immersed. From the troughs the asparagus is taken to the sorting table, then on to the scalding vats until it reaches the fillers, where is completed the systematic handling of this product, packing it to perfection, nothing remaining except to be labeled, when it is ready to be forwarded to the markets of the world. The entire process from the time the stalks are taken from the ground to the time they are ready for the table consumes less than six hours. The process throughout is a marvel of cleanliness, particular attention and stress being laid on every detail connected with it. No bleaching agents or anything foreign or deleterious whatever is used in the packing of this plant. In Fig. 39 is seen the interior of one of these canneries, where the especially constructed solderless cans of the company are being packed. Everything connected with the growing, harvesting, and canning is done on Bouldin Island, save only the printing of the labels. That the operators may be lodged in comfort the company has erected modern cottages for their employes who have families, besides well-equipped boarding-houses. The development and growth of this asparagus cannery is one of the marvels of California. Starting ten years ago with a rented boiler, under the arched dome of the sky for a roof, and nothing but the shade of weeping willows for a storehouse, as seen in the Frontispiece, it has developed into a superb plant, equipped with all modern appliances. During the active season 1,50
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