230 VEGETABLE FORCING 
sell by weight are reluctant about harvesting the crop 
until nearly the maximum weight has been attained, and 
this requires a much longer period in the winter than dur- 
ing the fall or spring. 
Three ounces to the head, of Grand Rapids, is con- 
sidered light. Growers who ship in baskets and sell by 
weight average between four and five ounces to the plant. 
Six to eight-ounce plants are considered medium to 
heavy, and eight to ten or more, very heavy. A large 
grower of Grand Rapids, who ships in barrels, plants 
9 by 9 inches apart and grows very large heads. It is not 
unusual for these plants to be in the beds from 10 to 12 
weeks. 
Lettuce is cut with knives and conveyed in baskets, 
crates or barrels to the packing shed where it is prepared 
for market. 
Marketing.—Lettuce should be carefully trimmed of 
all defective outside leaves. Some growers do this at 
the beds, as the crop is cut, while others prefer to trim 
the plants in the packing room. The heads should then 
be washed to remove any soil or plant lice that may be 
on them. The most thorough cleanliness is obtained by 
holding the heads under a spigot of pure running water. 
Some growers dip the heads in tanks of water. Wash- 
ing is also essential to insure the lettuce arriving at the 
market in a fresh, crisp condition. That is, the water 
which remains on the heads after they have been washed 
provides the necessary supply of moisture to prevent 
wilting for several days, if the packages are covered. 
Various packages are used for the shipment of lettuce. 
Many of the large commercial growers who ship to dis- 
tant points use barrels. Second-hand sugar barrels are 
used in large numbers for this purpose. They are 
especially desirable for winter shipments, on account of 
the thorough protection that can be given the lettuce. In 
cold weather the inside of the barrel should be lined with 
paper. In warm weather several ventilating holes should 
