HANDLING LETTUCE AND CELEEY. . 7 
the results obtained as regards the general market condition and the 
amount of decay in lettuce treated hi the different ways described. 
The results of the inspections of experimental lots shipped to 
northern markets are shown in Table I. 
The results recorded in Table I are represented graphically in 
figure 5. The open line in figure 5 represents the percentage of 
prime or first-class lettuce, the shaded line the percentage of mar- 
ketable lettuce, and the solid line the percentage of worthless lettuce. 
The most striking point brought out by this diagram is the effect of 
careful cutting on the market condition of the lettuce. In the non- 
PRECOOLED upon ARRIVAL N0N PRECOOLED 
percentage CAREFULLY CUT percentage 
50 40 30 20 
30 4-0 SO 60 70 80 90 100 
D7I.5 PRIME 59.GC 
iiiiiiiiiiiiim 1 1 1 1 f ii 1 1 n m ii 1 1 1 1 1 ii ino o marketable too n mTnTrm » n i n n 1 1 1 1 1 1 1 1 1 n 1 1 1 1 n i i mriTR 
I 0.0 W0RTHLE SS 0.0 I 
COMMERCIAL 
I 133.7 PRIME 25.7 1 n 
fU b ll i i i n n 1 1 1 1 m i m ! 1 1 1 1 illlUJ Ii n 1 1 1 L LU 33-& MARKETABLE 9K s iii n iiii iii i i iiiiiinii ii iin ii n m il ni l 
I 0.4 WORTHLESS 3.5 1 
THREE DAYS AFTER ARRIVAL 
CAREFULLY CUT 
I I SBC PRIME 4C4 I 1 
1 1 1 1 n i n 1 1 1 1 1 1 1 1 1 n i ill i i ii 1 1 1 1 1 n 1 1 1 1 1 1 1 1 1 1 1 1 1 n o o MARKETABLE 999iniiiiiiininimninii iiiiiinnninTm > 
I 0.0 WORTHLESS 0.8 I 
COMMERCIAL 
I 123.8 PRIME 17SI I 
UllllllllllllltlHIIIIIIIII!IHIIlllllll!mi98.4 marketable 9i.8 miiiiiiininnuinnmni iinniiim 
I 1.6 WORTHLESS 8.2 K 
Fig. 5.— Diagram illustrating the percentages of prime, marketable, .and worthless lettuce upon arrival 
at the market and three days later in precooled and in nonprecooled commercially cut and carefully cut 
lettuce shipped from Palmetto, Fla., season of 1913-14. 
precooled series the carefully cut lettuce showed an average of 59.6 
per cent in prime condition upon its arrival at the market, as com- 
pared with 25.7 per cent in the case of that commercially cut. The 
precooled series showed just as marked results: 71.5 per cent prime 
in the carefully cut, and only 33.7 per cent prime in the commercially 
cut lettuce. Aftor holding for three days, the amount of first-class 
lettuce was considerably decreased, but in all cases the carefully cut 
lettuce showed over twice as much first-class lettuce as that com- 
mercially cut. The beneficial effects of precooling are well illus- 
trated in this diagram, but are shown more strikingly in Table II. 
