14 



BULLETIN 601, IT. S. DEPARTMENT OF AGRICULTURE. 



RESULTS OF EXPERIMENTS IN 1914-15. 



The results obtained, which are summarized in Tables VI and VII, 

 corroborated the results of the previous season's work recorded in 

 Tables I and II. 



Table VI. — Average market condition of eighteen experimental lots of carefully cut and 

 commercially cut lettuce shipped to New York City during the season of 1914-15 . 



Treatment. 



Nonprecooled: 



Prime heads percent. 



Marketable heads do. . . 



Preeooled: 



Prime heads do. - . 



Marketable heads do. . . 



At withdrawal. 



Carefully Commer- 

 cut. ciallv cut. 



94 



95.3 

 99.6 



79.8 



9S.8 



84.8 

 99.2 



Three days after 

 withdrawal. 



Carefully 

 cut. 



Commer- 

 cially cut. 



76.9 

 95.6 



55.6 



87.2 



71.3 



37.3 



The results shown in figure 10 are essentially the same as those 

 obtained the previous year, but the figures are less striking, especially 

 in the case of the precooling experiments. The weather conditions 



PREC00LED 



PERCENTAGE 



70 60 50 40 30 20 10 



UPON ARRIVAL 

 CAREFULLY CUT 



NON PRECOOLED 



PERCENTAGE 



10 30 40 SO to 70 SO 90 100 



395.3 



PRIME 



94.0 C 



iiiiiiiiiii IIIIIIIIIIIIIHIIIIIIIIII 39.& MARKETABLE 93.5iiiimiiiiihiiiiiiiiiiiiiiiiini iiininn 



I 0.4 WORTHLESS 0.S I 



COMMERCIAL 



■ 1 84 8 PRIME 7q« l I 



inrn ii iMiini m i ni i ii ii i i i i i i m i ihiui i ^^ •> MARKETABLE 38.8IHIHIIHinnlHUHIIIIIII!llllllllll[IO 



0.8 WORTHLESS 12 B 



THREE DAYS AFTER ARRIVAL 



CAREFULLY CUT 



I IS3 PRIME 9C-q ' ' 



iiii m i niimi ii ni iimi ii iiiiiii l l i 93.7 MARKETABLE 91£UIIIIIIII1II[HIIIHII1I|I||| III! HIINIIJ 



■ 2.3 WORTHLESS 4.4 ■ 



COMMERCIAL 



171.3 PRIME 5J.6C 



mi i i i iii i i ii i nn ii i i i i ii i i i mii ii iii 373 MARKETABLE a7? iiiiiiiinn iiiiiiiiiniiinnilll 



B 2.7 WORTHLESS I^BH 



Fig. 10. — Diagram illustrating the percentages of prime, marketable, and worthless lettuce upon arrival 

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

 lots shipped from Palmetto, Fla., season of 1914-15. 



during the season were exceptional, and the temperature at the time 

 of shipping was in most cases not high enough to render precooling 

 imperative. In spite of this, it will be noted that all of the advantage 

 is on the side of the preeooled lettuce. 



