MARKETING 
167 
The house should he of ample capacity, with space pro- 
vided for shifting the wagons if necessary. Crowded 
conditions when unloading, grading, packing and load- 
ing necessarily result in a loss of time Room must also 
be provided for the storage of packages. 
One of the most satisfactory houses in New Jersey is 
arranged in the following manner: Large receiving 
doors which open on the packing floor are located at one 
end of the house 4 feet above the roadway. The packing 
floor is 5 Y2 feet above the level of the loading drive, which 
runs through the center of the house. Packages are 
stored in the other end of the house and also in the loft 
over the packing floor. 
The packing floor must be provided with tables of con- 
venient height. These are used when grading, bunching, 
tying and packing. Facilities for washing should be 
given special attention. Large round or rectangular 
tanks, made of wood and perhaps metal lined, are used 
by many market gardeners. Electric w r ashers for bunched 
vegetables may now be purchased. An abundance of 
clean w r ater is necessary fur thorough washing and the 
hose can often be used to advantage. The packing house 
of a modern establishment is not complete without a 
small office room, or at least a desk, and telephone connec- 
tions with the markets if vegetables are to be sold locally. 
225. Preparation for market. — After the vegetables are 
received at the packing house several operations are 
necessary before they can be ready for packing. Many 
different classes of vegetables, as beets, carrots and other 
root crops, are washed to remove any soil that adheres. 
Water is used mainly for the sake of cleanliness, but it 
has other values which deserve consideration. It gives 
many vegetables a fresh, bright appearance and prevents 
them from becoming wilted and withered before reach- 
ing the market. Plumpness is also maintained, as is the 
case when the green pods of peas and beans are immersed 
