CUTTING THE HEADS. 



43 



approach maturity. Immature heads, though mild 

 and tender, have less flavor than those which are 

 full grown. It is better, however, to cut a head too 

 soon than to leave it too long, for a small solid 

 head will sell for more than a large loose one. To 

 judge when a head has reached full size requires 

 some experience. The size of course, will depend 

 on that of the plant, but its size in proportion to 

 that of the plant is perhaps the most common point 

 by which one judges when it is ready to cut. The 

 head, when it approaches maturity, rises within 

 the leaves and bulges the latter outward, so that one 

 can often tell at some distance which heads are 

 about ready. The surface of the head, as it ap- 

 proaches maturity looses its polished appearance 

 and becomes more distinctly grained. This change, 

 if it does not go too far, does not detract from its 

 appearance and value. To examine a head, do not 

 untie the top, but part the leaves at the side. If 

 there are signs of cracking or breaking it is ready 

 to cut. The heads should be cut with about an 

 inch of stalk and two or three full circles of leaves. 

 A long thin-bladed knife is best to cut with. 



The best time of the day in which to cut the 

 heads, if for home use, or a near market, is in the 

 morning while the dew is on, as they will then 

 remain longer in a fresh state than if cut latter in the 

 day. If to pack for a distant market, the heads 



