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