METHODS OF PACKING 117 



With roots such as Potatoes, the coarser and inferior 

 Carrots, Turnips, Parsnips, and Onions, bags or sacks are 

 most commonly employed and no special packing is 

 therefore required after the grading advised has been 

 carefully carried out. As regards Beetroot, more 

 attention is needed, for it is important to avoid breaking 

 the roots or damaging the skin as far as possible. The 

 majority of retailers boil the beet themselves as required 

 for sale, and the loss of colour occasioned by the sub- 

 stance being injured seriously affects the value. When 

 customers are supplied direct with hampers of salads or 

 vegetables, the beet is boiled by the grower, and should 

 then be wrapped in soft paper and packed with the 

 greatest care. 



Packing Cut Flowers.— Large quantities of cut flowers 

 are sent for sale in boxes, either previously bunched 

 where the flowers are adapted for that purpose, or other- 

 wise they are packed as separare flowers or trusses. 

 In many cases bunching is very important, and if per- 

 formed with taste is helpful in the selling. Daffodils 

 and the varieties of Narciss are excellent in this way, 

 the flowers all turned to face in one direction, so that 

 every flower is seen to advantage. Such blooms 

 in bunches of a dozen are convenient to pack, and 

 the quantity consigned is readily checked, both by seller 

 and purchaser. Wallflowers are nearly always bunched 

 by the grower, and some Chrysanthemums, particularly 

 the early ones from out-doors, are treated in a similar 

 manner. The finest examples of the latter are at all 

 times bunched by the best growers, who supply 

 salesmen that have a large connection amongst retail 

 florists. 



Roses are conveniently bunched, the number in each 

 being partly dependent upon the choiceness of the 

 variety, or the season when they are being sold. It is 

 best in all cases to adopt a uniform system, and for the 



