284 



HARVESTING AND MARKETING 



the structure be warmly built and provision made for artificial 

 heating if desired, so that the workmen may be comfortable 

 even on cold days. Some convenient vehicle should be used to 

 haul vegetables from the field to the packing shed (Fig. 170). 



PREPARATION OF VEGETABLES FOR MARKET 



FeAV vegetables are ready for market without some special 

 preparation after they are gathered from the field. It is true that 

 certain of the coarser vegetables afe sometimes loaded into a 

 wagon in bulk to be hauled to the local market or transferred to 



Fig. 170. — Tj^pe of cart used by Boston gardeners for transporting 

 vegetables from field to packing shed. 



cars where they are likewise loaded in bulk. This applies to 

 watermelons, winter squash, late cabbage, and sometimes also to 

 potatoes, rutabagas, and even onions. However, most vegetables 

 are usually placed in some sort of receptacle for hauling or ship- 

 ping to market. 



Packages. — The receptacles or packages used for vegetables 

 are of many different kinds, the particular kind to be used in a 

 given case depending partly upon the nature of the product to 



