14 
BULLETIN" 601, U. S. DEPARTMENT OF AGRICULTURE. 
RESULTS OF EXPERIMENTS IN 1914-15. 
The results obtained, which are summarized in Tables VI and VII, 
corroborated the results of the previous season's work recorded in 
Tables I and II. 
Table VI. — Average market condition of eighteen experimental lots of carefully cut and 
commercially cut lettuce shipped to New York City during the season of 1914-15. 
Treatment. 
At withdrawal. 
Carefully 
cut. 
Commer- 
cially cut. 
Three days after 
withdrawal. 
Carefully 
cut. 
Commer- 
cially cut. 
Nonprecooled: 
Prime heads per cent . . 
Marketable heads do 
Precooled: 
Prime heads do 
Marketable heads do 
94 
95.3 
99.6 
79.8 
84.8 
99.2 
76.9 
95.6 
S9 
55.6 
87.2 
71.3 
97.3 
The results shown in figure 10 are essentially the same as those 
obtained the previous year, but the figures are less striking, especially 
in the case of the precooling experiments. The weather conditions 
PRECOOLED iipam adbivai NONPRECOOLED 
PERCENTAGE 
60 70 60 50 40 30 21 
UPON ARRIVAL 
CAREFULLY CUT 
PERCENTAGE 
20 30 40 SO 60 70 80 90 
395.3 
PRIME 
94.01 
iiiiiiiiiiinin iiniiuuniin nniniinii99.e, MARKETABLE 995i"i iiiiinmiiiiiiiimiiimiiiiii 
I 0.4 WORTHLESS 0.5 I 
COMMERCIAL 
184.8 PRIME 79.81 
I I I HIIIIIIII I I II II I HII II III I IIIII I I I HII I I I39.2 MARKETABLE 3S.8 III! II I II 1 1 1 llll HUH III I M 1 1 1 II I llll llll II 
0.8 WORTHLESS L2 I 
THREE DAYS AFTER ARRIVAL 
CAREFULLY CUT 
i IM.Q PRIME 9631 1 
ii ii n i i i i i ii 1 1 M I II I MIIH I IUHIH I II 997 MARKETABLE 35.6 tTTTTTTTl HI I H II I III I f 1 1 H HI II 1 1 1 1 III I II 1 
I 2.3 WORTHLESS 4.4 ■ 
COMMERCIAL 
371.3 PRIME 55.6C 
'" i i ui i n ii nniiii i u ii nnim <>7* MARKETABLE minium in minimi immTmnnn 
■ 2.7 WORTHLESS )2.iWmm 
Fig. 10.— 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 
lots shipped from Palmetto, Fla., season of 1914-15. 
during the season were exceptional, and the temperature at the time 
of shipping was in most cases not high enough to render precooling 
imperative. In spite of this, it will be noted that all of the advantage 
is on the side of the precooled lettuce. 
