220 The Principles of Vegetable -Gardening 



distinctive package or to use a trade-mark or label which 

 will distinguish one's products from others. This is 

 essential if one is to establish an individual reputa- 

 tion and to hold customers from year to year. With 

 such heavy and staple products as potatoes, beets, or 

 cabbages, it is usually inadvisable to attempt this kind 

 of marketing; but even with them it can sometimes 

 be done. It is common to associate a special package 

 with fruits, but not with vegetables; but this condition 

 of affairs is wrong. (4) Pack the vegetables cool. They 

 should go into the packages with a low temperature, 

 rather than warm. They keep longer and hold their 

 quality better under such conditions. This is particu- 

 larly true of dessert and perishable products. (5) 

 Pack in relatively small packages, with all the better 

 kinds of vegetables. Aim, so far as possible, at special 

 and dessert trade. The warmer the season, the smaller 

 the quantity should be. If one is shipping green stuff,, 

 as cabbage, spinach and kale, the package should be 

 well ventilated in order to prevent heating, particularly 

 if the packages are as large as barrels. It is well 

 to use open or ventilated packages for all green vege- 

 tables in warm weather, at least for those that are to 

 be shipped a long distance. 



Of all the packages in use at the present time, 

 barrels are least desirable except for a staple product 

 that is shipped a long distance and thrown on the 

 general market. A barrel does not appeal to the indi- 

 vidual consumer. Barrels also are relatively expen- 

 sive. For the finer kinds of vegetables, new or gift 

 packages may be used, particularly if one is aiming 



