170 VEGETABLE FORCING 
ing room, where they are prepared for market. Cleanliness 
is essential. In many instances very little attention will 
be needed to remove any soil or dirt that may adhere to 
the vegetables. The use of a moist cloth may be sufficient 
to secure proper cleanliness, though it is sometimes nec- 
essary to wash the vegetables. 
Fig. 57.—Harvesting a crop of cucumbers in a large range. 
Special emphasis should be placed on the importance 
of careful grading. It is a good business proposition to 
practice rigid grading. A reputation for uniformity in 
the vegetables offered for sale cannot be established with- 
out rigid grading. With most greenhouse products it is 
desirable to make three grades. Size, color, shape, mark- 
ings, degree of ripeness and defects of various kinds 
should be taken into account. 
Packing.—Not only must the vegetables be clean and 
properly graded, but they should be arranged or packed 
in the most attractive manner. A pleasing appearance 
secured in packing may be obtained by the careful place- 
