3i8 Journal o] \gricultiirc . Victoria. \\o May, 1912. 



Cutting or Harvesting. 



The flower opens out on the stem somewhat irregularly, so care should 

 be taken, when harvesting, to take them when the maximum amount of 

 flower has opened out. The flowers are gathered in one hand and cut with 

 a hook (see illustration here) or knife below the bloom and above the 

 foliage, and laid out on sheets of hessian, but not exposed to the burning 



sun any more than can be helped, 

 as the essential oil is apt to escape. 

 If intended for sale in the green 

 state, the cut flowers may be 

 spread out for a few hours in the 

 shade, but the quicker it is taken 

 to the still the better for all con- 

 cerned. A\oid placing in bags, as 

 it heats readily, and damages. If 

 sending it away any distance it 

 should be sent in crates and packed 

 in thin layers — not more than 2 or 

 3 inches thick, so as to avoid pres- 

 sure. The present price for this 

 form of produce is 3d. per lb. in 

 the green state, delivered in Mel- 

 bourne. If it is inconvenient to 

 market it in this form the flower 

 may be spread out on trays, boards, or hessian in the shade, and dried, 

 when it may be packed carefully, so as to save the blooms, which separate 

 freely from the stem. As the bloom is the most valuable portion of the 

 product, care must be taken in this respect. The dried flowers, with 

 stems, are valued at about 5d. per lb., but buds alone are also sold for a 

 price much beyond that. 



The cutting of lavender commences about December, and arrangements 

 should be made beforehand w^ith the distilleries, as their intake must be 

 regulated by their capacity for treating same. Failure in this respect may 

 mean the loss of the crop. 



Treatment of the Flower. 



As stated above, the flowers are gathered and laid out on hessian and 

 taken to the still. If they are sold to the distiller they must reach him 

 in a sound condition, and it would be advisable, where they cannot be 

 delivered within twenty-four hours or so, to spread them on some kind of 

 trays, in a thin layer, so as to avoid heating, which destroys the blooms. 

 It is better to market in boxes, fitted with trays inside, to prevent the 

 weight of flowers pressing on each other. The depth of these on the 

 boards, or netting, should not be over 3 inches, and they should carry 

 their own weight of flowers separately. By this means there would be little 

 danger of it damaging by heating. It is frequently the case that flowers are 

 gathered and put up in sacks and sent on; on arrival at the destination 

 they are found heated and black, and, of course, valueless. 



It is desirable to market green if possible, but when this cannot be 

 done then the flower may be spread out on any clean bottom and dried, and 

 marketed dry, but the drying should be done in the shade, and not in the sun. 



The other alternative is distilling — particulars of which are given below 

 — and, as but little skill is necessary, women and youths can be intrusted 

 with the work, and, with proper appliances, should be light and pleasant 

 employment 



