The Bulletin. 



37 



the head has about reached maturity and is ready to be harvested. A 

 strong, sharp knife or small hatchet is used for cutting. Two or three 

 of. the larger, tender leaves are left and are folded over the head for 

 protection from bruising. Cauliflower should be sorted and graded the 

 same as any other vegetable. Heads less than 3% or 4 inches in diame- 

 ter, those discolored by the sun or from any other cause, or injured by 

 insects or disease should be rejected from the marketable grades and 

 classed as culls. The heads should be white and compact. Those of the 

 first quality should be covered with soft, but tough, white paper, which 

 can be tucked between the head and leaves without tearing. This keeps 

 the heads in better color and condition and prevents injury from bruis- 

 ing. The half -barrel veneer hamper or the half -barrel slat crate are the 

 most desirable types of package to use. Each head should be placed by 

 hand and the package well filled and firmly packed. 



CELERY. 



Celery is no longer looked upon as a luxury, but is considered one of 

 the common vegetable crops. Only well-bleached, firm, crisp plants 

 should be considered for market purposes. These are removed from the 

 bed and the roots trimmed, so as to leave the short, solid stem. Any 



Pig. 25. — Crate of Eastbrn-GEOWN Celkuy. 



discolored or loose outside leaves or stalks should be removed. In some 

 localities celery is washed before being bunched and packed. After 

 washing it is allowed to drain, and then tied in bunches of about twelve 

 or fourteen plants each. These are then packed in paper-lined slat 



