Grading, Packing, and Marketing. 393 



April, and when they are well-grown, with good solid hearts, realise very 

 good prices. The roots and broken outer leaves are trimmed off, and in 

 all cases a tie of raffia is put round the Lettuce to hold the leaves com- 

 pactly together, even though it may not seem to be required. These early 

 supplies should be graded into three qualities, and they are packed on their 

 sides in crates or flats, in even dozens or half-dozens, with the number and 

 quality of each parcel marked clearly on the label. Later in the season less 

 trouble is taken with the packing, and they are then put into hampers or 

 larger crates, or when grown in considerable quantities they are packed on 

 market wagons or loose into railway trucks. Frequently these supplies are 

 pulled and sent to market with root and soil attached to the plants, but this 

 method is not to be recommended ; very little time is occupied in cutting 

 off the roots and removing the rough outer leaves, and the greatly improved 

 appearance which results is well worth the time and trouble. They should 

 be graded into two qualities, 'the poorest being kept at home, as they cer- 

 tainly do not pay to send to market in the face of the heavy consignments 

 .of good quality which arrive in the height of the season. These later 

 supplies are usually sold by the score. 



MELONS (CANTALOUP). The first cutting of Cantaloup Melons from 

 frames is made in June, and supplies continue from then onward to Sep- 

 tember. Great care is required to cut the fruit just at the right time ; for 

 one or two weeks after it is full-grown, according to the general temperature, 

 it does not appear to change, but the ripening processes are at work in the 

 interior. At the end of that time cracks begin to appear round the stalk, 

 then the rind assumes a yellowish tinge, and the fruit gives off a slight but 

 unmistakeable perfume which gets stronger as the ripeness advances. At 

 this stage it is in perfect condition for eating, and can be left to so ripen 

 for local customers to whom it can be delivered by hand, but it would be a 

 great mistake to allow it to get to this stage of ripeness before cutting for 

 market as it would go soft in places and probably begin to decay before 

 reaching the consumer. On the other hand it must not be cut too soon or 

 it will never ripen satisfactorily, and the interior will be more like a turnip 

 than a ripe melon. The proper time to cut is when the cracks appear round 

 the stalk and the other indications of approaching ripeness are present but 

 still faint. If sent to market at that stage it will usually be in perfect 

 condition when it reaches the consumer, but some further discrimination 

 . must be used according to the season when it is very hot the fruit can be 

 cut a day or two earlier and when cold it can remain on the plant a little 

 longer. The plants should be examined frequently, so that no fruits arc 

 allowed to remain on too long. When they cannot conveniently be sent to 

 market at once, as at the end of the week and especially if it is hot weather, 

 they should be put for a day or two in a cool place, such as a cellar, so that 

 ripening may be retarded. The fruit is cut with about 2in. of stem attached, 

 and in handling and packing the greatest care must be exercised not to 

 break this off or the selling value will be seriously lowered. The fruit is 

 graded into "bests," "seconds," and "thirds," and for extra fine specimens 



