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65 



Peas and beans should always be graded. Vet this is seldom 

 lone by the grower, and. as with many other vegetables, it is usually 

 lefl to the retailer. Large, well-filled pods of the former are always 

 in demand, and if the colour is good their value is enhanced. But 

 they are i<><> often gathered without due care, and a number of 

 insufficiently developed pods materially lower the value of the whole, 

 while reducing future gatherings. Two or three grades of peas can 

 be readily formed, according, to the condition of the crop and the 

 varieties, some being much more even croppers than others. In 

 supplying consumers direct daily or at regular intervals, it is now 

 becoming the practice to shell the peas. grade them by means of 

 sieves, and consign to the purchaser in small boxes. Dwarf kidney 

 beans and scarletT runners can be graded by selecting the long, straight, 

 and even pods for the best samples, in smaller quantities, the bulk 

 going for sale in bushel or half bushel baskets. 



With green vegetables, such as cabbages, savoys, kale and 

 Brussels sprouts the principal point is to see that each sample is 

 uniform and in the best condition, which is largely a question of care 

 in gathering. For ordinary markets the two first named must be 

 large and with solid hearts ; for special sale and for sending direct to 

 consumers a smaller size, but possessing all the other essential 

 characters, is often preferable. Brussels sprouts should ahvays be sorted 

 into two grades, all the firmest and most compact into one. and the 

 looser, rougher sprouts into another ; the increased price of the first 

 will pay for this in the majority of cases. To cauliflowers and broccoli 

 similar remarks apply : the most even and whitest heads constitute the 

 first grade, the rougher and discoloured the second. As with cabbages, 

 large heads are required in general markets, but tor the best sales 

 moderate-sized perfect samples are the most satisfactory. 



Other crops pav for attention in the same way. Rhubarb can be 

 classed in two grades, the longest, straightest and best coloured form- 

 ing No. 1 bundles. Celery may be divided into two or three grades, 

 the heaviest and most solid in bundles for salad, and others loose for 

 soups. Asparagus, too, should be placed in two or three grades. 

 according to the length, substance and blanching ; the smallest (Sprue) 

 for soups: all the best in bundles of 25, 50, or 100, the last in larger 

 numbers. Seakale can also be sorted, the best grown and whitest in 

 bundles set upright in baskets. 



Tomatoes demand the greatest care in sorting : two, three and 

 even four grades may be formed. The best in boxes or shallow baskets. 

 The most even and brigtest coloured fruits take the lead ; there is a 

 special demand for the largest handsome fruits in some markets, but 

 the principal general sale is for good even-shaped, moderate-siz. i. 

 uniform samples. Cucumbers are graded into two or three sizes : and 

 vegetable marrows are also sorted, but in some places large speciiib .- 

 of the latter are most in demand, while in others a medium siz^ is 

 chiefly required. 



Salading, like lettuces and endive, can occasionally be separated 

 into two grades, according to the solidity and blanching of their hearts, 

 but as a rule a uniform sample of one value is preferable, to be 

 regulatedby the gathering. 



