0 hands are
employed directly and indirectly by the canning company, and the
estimated output for the average season is 150,000 cases. Figs. 40 and
41 present perspective views of some of the asparagus canneries on
Bouldin Island.

DRYING

Although the drying of asparagus is not much practiced in America, it is
well worth the attention of those who at times have a surplus of fresh
stalks. Dried asparagus is especially recommended for soups and sauces,
and if properly prepared it is no less desirable as a table vegetable.
Dried asparagus keeps indefinitely, and cost of transportation is
largely reduced. For the latter purpose medium-sized spears are most
suitable, as they dry more evenly than larger ones. Some recommend the
peeling or scalding of the stalks before drying, but this is not
essential, and, if desired, may be done after steaming. On a large scale
the drying may be done in any modern evaporator.

[Illustration: FIG. 41--CANNERY IN ASPARAGUS FIELDS]

For home use the most satisfactory way is to string the stalks with a
large needle and strong thread through the butt ends of the stalks, and
hang them along buildings or fences where they are exposed to the full
rays of the sun. To insure a uniform drying it is important that all the
spears on the string are of the same thickness, as the thicker ones
require more time to dry than those of smaller size. When the air is dry
and warm one day's exposure to the sun will be sufficient to dry them.
Otherwise the strings will have to be hung up in the kitchen in the
evening, or in some other dry place over night, to be brought out again
the following morning, until the asparagus is perfectly dry. It is then
ready to be put in boxes or loose bags and stored in a dry place. If the
stalks have been peeled before drying, when desired for use they are
placed in cold water for half an hour, some salt is added, and they are
cooked like fresh asparagus.

For preparing dried asparagus that has not been peeled before drying,
Dr. Brinckmeier recommends taking a sufficient number of the dried
stalks and place them in water, which, while not boiling, is very near
the boiling point, and keeping them there until they resume their
succulent, smooth, fresh appearance. To keep the water just right a
double boiler is best, with the stalks in the inner one. The water in
the outer vessel should be kept at a steady boil. As the stalks resume
the fresh appearance, take them out careful