172 



GARDEN FARMING 



advances, the quality of the product improves until the heads are 

 closely trimmed and carefully packed. The customary practice is 

 to drive a horse and cart through the cabbage fields. This is fol- 

 lowed by a gang of men provided with strong knives, each man 



looking out for two or 

 three rows, according 

 to the stage of develop- 

 ment of the cabbage, 

 and cutting all well- 

 developed heads as he 

 goes along. Later in 

 the season, when the 

 crop can be cut much 

 more completely, each 

 cutter follows two rows, 

 and as the heads are 



FIG. 61. Jersey Wakefield type 



severed from the stalks tosses them into the cart, as shown in 

 figure 60. The cabbage is packed either in crates or in barrels 

 according to the locality in which it is grown. Cabbage from the 

 Florida and Charleston regions is largely shipped in crates sim- 

 ilar to those shown in figure 58, while cabbage from the Norfolk 

 area is extensively 

 packed in ventilated 

 barrels similar to those 

 shown in figure 57, 

 although a consider- 

 able quantity from this 

 region is also packed 

 and shipped in crates. 

 Varieties of the 

 truck crop. The cab- 

 bage that is produced 

 in the trucking section 

 is practically limited 

 to the Wakefield type. 



FIG. 62. Charleston Wakefield type 



There are two strains of this type now extensively raised : the true 

 Jersey Wakefield, with its small, acutely pointed tip and very firm, 

 tender flesh of high quality ; and the Charleston Wakefield, which 



