444 Marketing, Storing, Drying 



keep longer and hold their quality better under such con- 

 ditions. This is particularly true of dessert and perish- 

 able products. 



6. Use relativel}^ small packages, with all the better 

 kinds of vegetables. Aim, so far as possible, at special 

 and dessert trade. The warmer the season, the smaller 

 should be the quantity. 



7. Look out for ventilation. If one is shipping green 

 stuff, as cabbage, spinach and kale, the package should be 



232. A lettuce re-pack, 12 heads in a layer or tier; empty paper- 

 lined box at right. 



open to air to prevent heating, particularly if as large as 

 barrels. It is Avell to use open or ventilated packages for 

 all green vegetables in warm weather, at least for those 

 to be shipped long distances. 



8. In the finer or dessert vegetables it is well to pack 

 in a distinctive package or to use a trade-mark or label 

 that will distinguish one's products from others. This is 

 essential if one is to establish an individual reputation and 

 to hold customers from year to year. With such heavy 

 and staple products as potatoes, beets, or cabbages, it is 



