COLLECTING, STORING, AND PACKING VEGETABLES. 
they remain fairly clean and white in appearance 
and consequently worth more. Medium-sized to 
small whole heads are best for the table, and 
the Broccoli must, therefore, be cut before it 
has attained to its full dimensions. This applies 
more especially to produce grown for home con- 
sumption. Autumn Broccoli pays well for lifting 
with some soil about the roots and storing some- 
what closely in deep pits or beds in cool houses 
or temporary frames, where they will give a long 
succession of useful heads. Main and late crops 
may be retarded by lifting in April and replant- 
ing in a north border, disposing the plants rather 
closely in a sloping direction and firmly pack- 
ing rich soil about the roots. This is better 
than suspending the plants, with hearts partially 
developed, in cool dark cellars. 
Broccoli that is to be packed ought not to be 
entirely denuded of leaves, enough being left to 
protect the hearts. Pack closely and on their 
sides, somewhere about the middle of a large 
hamper of vegetables. Whole train-loads of 
crates of Broccoli are despatched from Cornwall 
to other parts of the country during the winter 
season. 
Brussels Sprouts.—Coarseness in these 
is decidedly objectionable, medium-sized to 
small close Sprouts only finding favour with 
cooks in good establishments. They ought to 
be cut or snapped off, not stripped away with a 
portion of the stem attached, and the stumps _ 
thus formed produce a second crop of small 
Sprouts, and later on an abundance of greens. 
Do not cut the Cabbage-like top off the plants 
before midwinter, as these serve to protect and 
assist in the production of Sprouts on the upper 
portion of the stems. Brussels Sprouts retain 
their freshness several days after collecting. 
They may be packed loosely in one corner of 
the middle or top layer of a hamper of mixed 
vegetables, while those marketed are usually 
packed in half-sieves, sieves, and frequently 
bags. Entire plants are marketed in some 
districts. 
Cabbages.—lIt is a mistake to defer cutting 
till the hearts are solid; neat, little, quickly- 
grown, and not very solid, conical hearts being 
preferred, the earliest spring supplies in par- 
ticular finding favour. Cabbages do not keep 
well cut, and they are seldom stored in pits for 
winter use. They are cleared of their coarser 
leaves and packed and marketed either by the 
tally or in crates similarly to Broccoli. Collards, 
or Coleworts, are bunched. 
563 
Cardoon.—As this plant is not hardy, and 
is rather bulky to store, it is a good plan to pro- 
tect the rows, before the tops are injured by 
frost, with bracken or strawy litter. If preferred 
the plants may be lifted and replanted close to- 
gether where they can be conveniently got at. 
If proper means have not been taken to keep 
the stocks clear of soil, they must be washed 
carefully, holding the hearts downwards. Before 
packing, trim freely, tie the stalks together, and 
pack them firmly. 
Carrots.— Young whole Carrots are the 
sweetest and tenderest when cooked, but 
medium-sized old roots can also be cooked whole 
and till they are tender and sweet. The coarser 
roots should go to the stables. Young Carrots 
are bunched, their tops reduced, and are then 
well rinsed in water. Roots intended for storing 
should be lifted before they are injured by 
severe frost, cleared of soil, and have their tops 
cut back to the crowns. Store exactly as ad- 
vised for Beet. Pack them close together in 
the bottom of a mixed hamper. ‘Their appear- 
ance is improved by careful washing, avoiding 
the use of a stiff brush, which may disfigure 
the skins. Any to be marketed should be 
graded, and they may be despatched in bags 
holding one hundredweight or more 
Cauliflowers.—In order to ensure perfect 
blanching of the curds and to a certain extent 
exclude butterflies followed by obnoxious cater- 
pillars, tie the leaves of advancing Cauliflowers 
over their hearts somewhat closely. Cut while 
the curds are still close and solid, shorten the 
outer leaf-stalks, and retain the inner protecting 
leaves. Autumn crops may be lifted, stored, or 
otherwise protected, much as advised for early 
Broccoli. They are also packed and marketed 
in the same way. 
Celeriac.—This, the Turnip-rooted Celery, 
being grown completely on the surface of the 
ground, must either be protected or lifted and 
stored where they will be safe from frost. Fresh 
oak or beech leaves banked up over them will 
ward off frost, or the roots may be lifted, cleared 
of their tops, and be stored in sand in a cool 
shed. 
Celery.—The plants, after lifting, should be 
cleared of the coarser outside stalks and roots, 
and then be tied firmly to keep them in shape. 
For packing, rather more of the leaves should 
be trimmed off, and they can then be laid 
