170 



VEGETABLE FORCING 



ing room, where they are prepared for market. Cleanliness 

 is essential. In many instances very little attention will 

 be needed to remove any soil or dirt that may adhere to 

 the vegetables. The use of a moist cloth may be sufficient 

 to secure proper cleanliness, though it is sometimes nec- 

 essary to wash the vegetables. 



Fig. 57. Harvesting a crop of cucumbers in a large range. 



Special emphasis should be placed on the importance 

 of careful grading. It is a good business proposition to 

 practice rigid grading. A reputation for uniformity in 

 the vegetables offered for sale cannot be established with- 

 out rigid grading. With most greenhouse products it is 

 desirable to make three grades. Size, color, shape, mark- 

 ings, degree of ripeness and defects of various kinds 

 should be taken into account. 



Packing. Not only must the vegetables be clean and 

 properly graded, but they should be arranged or packed 

 in the most attractive manner. A pleasing appearance 

 secured in packing may be obtained by the careful place- 



