230 VEGETABLE FORCING 



sell by weight are reluctant about harvesting the crop 

 until nearly the maximum weight has been attained, and 

 this requires a much longer period in the winter than dur- 

 ing the fall or spring. 



Three ounces to the head, of Grand Rapids, is con- 

 sidered light. Growers who ship in baskets and sell by 

 weight average between four and five ounces to the plant. 



Six to eight-ounce plants are considered medium to 

 heavy, and eight to ten or more, very heavy. A large 

 grower of Grand Rapids, who ships in barrels, plants 

 9 by 9 inches apart and grows very large heads. It is not 

 unusual for these plants to be in the beds from 10 to 12 

 weeks. 



Lettuce is cut with knives and conveyed in baskets, 

 crates or barrels to the packing shed where it is prepared 

 for market. 



Marketing. Lettuce should be carefully trimmed of 

 all defective outside leaves. Some, growers do this at 

 the beds, as the crop is cut, while others prefer to trim 

 the plants in the packing room. The heads should then 

 be washed to remove any soil or plant lice that may be 

 on them. The most thorough cleanliness is obtained by 

 holding the heads under a spigot of pure running water. 

 Some growers dip the heads in tanks of water. Wash- 

 ing is also essential to insure the lettuce arriving at the 

 market in a fresh, crisp condition. That is, the water 

 which remains on the heads after they have been washed 

 provides the necessary supply of moisture to prevent 

 wilting for several days, if the packages are covered. 



Various packages are used for the shipment of lettuce. 

 Many of the large commercial growers who ship to dis- 

 tant points use barrels. Second-hand sugar barrels are 

 used in large numbers for this purpose. They are 

 especially desirable for winter shipments, on account of 

 the thorough protection that can be given the lettuce. In 

 cold weather the inside of the barrel should be lined with 

 paper. In warm weather several ventilating holes should 



