May, 1929] Demand for Vegetables and Poultry 11 



liked the crinkly type, while the chef preferred the smooth New Zealand 

 variety, stating that it was much easier to clean, had less waste and that 

 none could tell the difiference between the two when cooked. Of the ten 

 hotels visited, six of the stewards desired the crinkly type, two the smooth 

 and the other said it made no difiference. Other characteristics desired 

 were that the leaves be dark green in color and the stems short so that 

 they would be tender. 



No real objections were made to local grown spinach. In fact, many 

 stewards stated it was superior to any which they could buy from Bos- 

 ton. Seven hotels were obtaining all the spinach they needed from local 

 sources except early in the season when they are unable to do so and 

 have to purchase from points further south. 



The basket and bushel box were the usual containers, and no particular 

 preference was shown for either one. 



String Beans 



Green string beans were preferred to wax, which many believed were 

 more spotted. The Kentucky Wonder was the general favorite. 



It was a common practice to serve each variety separately and to al- 

 ternate them on the menu, although one steward preferred to purchase 

 both varieties and mix them together when serving. Another substituted 

 green peas for beans as soon as local peas were available. 



As a general thing, the stewards purchased all the local beans possible 

 and sent to Boston for the rest. Some hotels received their supplies con- 

 tinuously from local growers who had made previous arrangements with 

 the stewards to furnish them regularly throughout the growing season. 

 Such arrangements were proving satisfactory, both to the grower and to 

 the hotel. 



Apparently the supply of wax and string beans could be increased con- 

 siderably as no difficulty is encountered except the need of dependable 

 growers. 



Tomatoes 



A large share of the tomatoes used are grown in hot-houses and are 

 very satisfactory as they are well graded, wrapped in paper and packed 

 in cartons. The stewards continue to purchase them after field tomatoes 

 are on the market, because they are so well adapted to their needs. Since 

 the tomatoes are used almost entirely for salad purposes, it is essential 

 that they be uniform as to size, color, shape and quality. This is especial- 

 ly true when the whole tomato is used as a container for other concoc- 

 tions. Four stewards desired tomatoes ranging in diameter from 2% 

 to 2^ inches. Dark red color was the general favorite, although one 

 wished a yellowish red. 



The general complaints regarding home grown tomatoes were due to 

 field production and the lack of rigid grading. Too often, the tomatoes 

 were cracked, irregular in shape and of uneven color, firmness and size. 



