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8 New Hampshire Experiment Station [Bulletin 241 



One steward purchased by the head, while another bought by the box 

 containing eight heads. The Boston box is the usual container used both 

 by the outside agent and local grower. According to general opinion, 

 the consumption of cauliflower is increasing. 



Very few complaints were made against cauliflower produced locally. 

 It would appear that the production of this vegetable could be increased 

 by local men. j 



Cucumbers 



Slicing cucumbers were not in as great demand as the other vegetables. 

 One hotel manager stated he never used them. 



Fresh, firm and well developed cucumbers were desired of dark green 

 color. Those of medium size from six to nine inches long were usually | 

 preferred. 



The majority of the hotels visited purchased hot-house cucumbers from 

 Boston until local grown field cucumbers were available. This change 

 was seldom made before the first week in August. Several stewards 

 complained in regard to the high price which they had to pay for hot- 

 house cucumbers. 



Because the amount of cucumbers used is small, they are ordered by 

 the dozen and shipped in the Boston box. 



Green Corn 



When the subject of green corn was brought up for discussion, keen 

 interest was manifested by the managers and stewards. A large num- 

 ber of the hotels are situated north of the corn borer-infected area which 

 makes it difficult for them to obtain fresh corn from southern points. All 

 the stewards were anxious to procure green corn many weeks before it 

 was available. 



Golden Bantam was decidely the favorite, being preferred by seven of 

 the steward/s. Golden Evergreen, Country Gentleman, and Stowell's '] 

 Evergreen each received one preference. 



All the general characteristics for sweet corn of U. S. No. 1 Grade were 

 mentioned by the stewards in describing what they considered necessary 

 qualities of good corn. Medium-sized ears were desired having fresh 

 green husks. The kernels should be small and well filled. Some wanted 

 the rows of corn irregular while others preferred the rows to be straight. ;i 



Nearly all the hotels studied were buying corn from New Hampshire j 

 growers. Some of it was being shipped from Claremont via express and I 

 arriving in good condition. The hotels using corn from these sources 

 were much better satisfied than with the corn they were able to purchase 

 from Boston. It was fresher and much more palatable. Referring to 

 Table 1, it will be noted that a large amount of the sweet corn was pur- 

 chased from other than local farmers. This is caused to a large extent 

 by local men planting their corn at about the same time instead of making 

 several plantings and lengthening the period through which they might 

 sell. 



