May, 1929] Demand for Vegetables and Poultry 7 



Beets 



The stewards were unanimous in their choice of an oval-shaped dark 

 red beet although no varietal preferences were given. All of them de- 

 sired a medium beet from 2 to 3 inches in diameter, except one who pre- 

 ferred a small beet of less than 2 inches. 



Lengths of tops desired varied from nothing up to 12 inches. The 

 stewards' preferences were as follows : No tops by two, Yz inch by one ; 

 1 inch by one ; 2 inches by one and 12 inches by one. The only pre- 

 caution suggested regarding length was to have the tops long enough 

 so that the beets would not bleed. All tops were left on during the first 

 part of the season when suitable for beet greens. 



In one instance, canned beets are used instead of fresh because it is 

 claimed they retain their color better. 



In checking through the table orders one manager was quite surprised 

 to learn that more orders were received for buttered beets during the 

 season than any other vegetable on the menu. 



The Boston box and jumble pack is the package commonly used. A 

 non-returnable container was desired by one steward. It was immaterial 

 to the stewards whether the beets w-ere bunched or how many were put 

 in a bunch. 



The need of fresh beets was especially emphasized. Undoubtedly this 

 is one of the reasons why nearly all beets were secured locally, as shown 

 in Table I. 



Carrots 



A limited amount of information was procured regarding the demand 

 for carrots. The stewards were inclined to take this vegetable for grant- 

 ed and let it pass without many necessary qualifications. Size was the 

 main factor discussed. Four stewards wanted carrots as large as pos- 

 sible in order to use them in soups. Smaller sizes were preferred when 

 serving them buttered or creamed. In most cases the tops should be 

 trimmed back to one-half inch in length. 



The source of the supply was about equally distributed between local 

 growers and Boston wholesalers, and sample data correspond fairly 

 well with the amounts shown in the previous survey. Future develop- 

 ment in growing more carrots is feasible in several sections. 



Containers used were the Boston box and the bushel basket. There 

 was no stated preference as to the container for local carrots. 



Cauliflower 



The main characteristics emphasized regarding cauliflower were that 

 the heads be compact and that the jacket leaves be freshly trimmed and 

 not discolored. Large heads were usually preferred; several wished the 

 heads to be six inches in diameter, while one desired a medium size. 



As a rule the stewards purchased cauliflower from Boston until they 

 were able to buy it locally. Several hotels could not procure it locally 

 and therefore obtained their supplies regularly through Boston whole- 

 salers. 



