HANDLING LETTUCE AND CELERY. 7 



the results obtained as regards the general market condition and the 

 amount of decay in lettuce treated in the different ways described. 



The results of the inspections of experimental lots shipped to 

 northern markets are shown in Table I. 



The results recorded in Table I are represented graphically in 

 figure 5. The open line in figure 5 represents the percentage of 

 prime or first-class lettuce, the shaded line the percentage of mar- 

 ketable lettuce, and the solid line the percentage of worthless lettuce. 

 The most striking point brought out by this diagram is the effect of 

 careful cutting on the market condition of the lettuce. In the non- 



PRECOOLED UPON ARRIVAL N0N PRECOOLED 



percentage CAREFULLY CUT percentage 



100 90 30 70 60 50 40 30 30 10 10 20 30 4-0 SO 60 70 SO 90 100 



I ~l 7I..S PRIME 'rtC I I 



iiiiiiiii nnimiiiniiintniiniiiiiii ioo.0 marketable ion n iiiiiiiiMiiiiimiimniiiiiiiiiniiiiiiim 



I 0.0 WORTHLESS 0.0 I 



COMMERCIAL 



I 1 33.7 PRIME ?T7 I "1 



tmilHllliliiitiniiiiiiiiiiiiiiiiiiiiiniiii39.6 MARKETABLE acs niinii inniiiiiiiiiiuninniini 



I 0.4 WORTHLESS 3.5 1 



THREE DAYS AFTER ARRIVAL 

 CAREFULLY CUT 



l 1 S8.C PRIME 46.4 1 , I 



iii n i niHii ii nmii i iiiniiiii ii mim ii i ll iooo MARKETABLE 99.2llll[lllllllllllllllimilliniHlllllimiD' 

 I 0.0 WORTHLESS 0.8 I 



COMMERCIAL 



I I ?? a PRIME '7TI ' 



I lll l l l llllllll ll l ll llll llll l l l llll l llll ll l lll 9«4 MARKETABLE 91.8IIHIIH1HIIIIIIIHIMMIIIULlilHllim 



8 1.6 WORTHLESS 8.2 H 



Fig. 5.— Diagram illustrating the percentages of prime, marketable, and worthless lettuce upon arrival 

 at the market and three days later in precooled and in nonprecooled commercially cut and carefully cut 

 lettuce shipped from Palmetto, Fla., season of 1913-14. 



precooled series the carefully cut lettuce showed an average of 59.6 

 per cent in prime condition upon its arrival at the market, as com- 

 pared with 25.7 per cent in the case of that commercially cut. The 

 precooled series showed just as marked results: 71.5 per cent prime 

 in the carefully cut, and only 33.7 per cent prime in the commercially 

 cut lettuce. After holding for three days, the amount of first-class 

 lettuce was considerably decreased, but in all cases the carefully cut 

 .lettuce showed over twice as much first-class lettuce as that com- 

 mercially cut. The beneficial effects of precooling are well illus- 

 trated in this diagram, but are shown more strikingly in Table II. 



