PACKIITG AKD SHIPPING VEGETABLES. 165 



tant points, depends so much upon the manner of pack- 

 ing that it is a subject to which too much attention can- 

 not be given. 



To ilhistrate : Florida egg plants sent to Philadel- 

 phia about May 1st command 17.00 per barrel-crate, but 

 later on in the season, as the temperature increases, they 

 arrive, often due to bad packing and slow transportation, 

 in such decayed condition as to be worthless. Cucum- 

 bers, in the Philadelphia market about the last of May, 

 are usually worth $1.00 per dozen, but as the warmer 

 weather of June approaches many arrive in such bad con- 

 dition as often to remain unsold. Beans in this market 

 command in April about $5.00 per crate, but in May are 

 often unsalable on account of bad i3acking, insufficient 

 ventilation in cars and the holds of steamships. Such 

 perishable articles should be shipped only in crates liold- 

 insr not over one bushel, better one-half bushel, as beans 

 and peas when discolored are unsalable. Forty-eight 

 hours in early spring is as long as peas Avill safely carry, 

 sometimes one day is more than they will stand. 



Tomatoes sent to Philadelphia from the far South 

 in March and April are worth $3.00 to $5.00, but are so 

 likely to decay during the warm weather of June as to be 

 unprofitable, or perhaps because they come into compe- 

 tition with the new crop from Maryland and Delaware. 

 Tomato crates should not be over one-half bushel in 

 capacity, and the fruit when picked not be over half ripe. 

 Two days' carriage is as much as they will withstand. 



Ventilated Packages. — It cannot be doubted that 

 the shipping season for vegetables could be much pro- 

 longed by the use of better packages and better freiglit 

 cars, the sound condition being prolonged in proportion 

 as the packages are well ventilated, and, on the other hand, 

 the rotted condition increased in the proportion of non- 

 ventilation. 



All vegetables and fruits generate heat and moisture, 

 and to an increasing extent as the temperature rises. A 



