PACKING. 45 



The heads at the time of packing should be free 

 from moisture, and if the leaves are a trifle wilted 

 they will pack all the better. Flour barrels, or 

 barrels of that size, are best to pack in, as cauli- 

 flowers are now usually sold at wholesale by the 

 barrel. Barrel- crates of the same size are also 

 coming into use, especially for the early crop, as 

 the heads are liable to heat in hot weather if packed 

 in close barrels. Each cauliflower at the time of 

 packing is now usually wrapped in strong soft 

 white paper, the edges of the paper being tucked 

 between the leaves and head. The heads are then 

 placed in the barrels, commencing at the outside, 

 laying them upon their sides facing in, and filling 

 the center with smaller heads. Continue each layer 

 in this way until the barrel is a little more than 

 full. Pack as solid as possible. Cover with can- 

 vass or bagging, putting it under the top hoop and 

 pressing it down by driving down and nailing the 

 hoop. Tea-chest matting, which usually costs noth- 

 ing, may be used for covers if desired. 



It may be added that cauliflowers are sometimes 

 packed in their own leaves, just as they come from 

 the field, or all the leaves may be removed but one 

 or two which are to be folded over the head. It 

 usually pays, however, to use paper, but this must 

 be white, or else when bruised it will stain the 

 heads. 



