Green-Mountain freeman. [volume] (Montpelier, Vt.) 1844-1884, 1873-10-29
Aarifultural.
Packing and Marketing Produce.

Ounces should be carefully picked, and
when thoroughly cooled off and dry packed
in clean, new light barrels. Put layer ct
the finest in the bottom, lay on their sides
and press close together; handle so as not
to rub the bloom OFF then partly fill and
shake; continue until the barrel is so full as
to require a screw or lever press to bring
tie head down to its place. Nail and line
hoop the bes d, and mark the other end as
the one to be opened, with the consgnor's
name and also to whom consigned. Care
should be taken to keep out all ounces that
are speckIed or wormy. Assert and pack
tie sound ones according to size. marking
them txua, first, and second. The wormy
ones may be sent by themselves and marked
culIs. Those OF first quality should be mark
ed with the number Oh quinres in the barrel,
also the variety, as g Pear " or . Apple"
The best variety OF lurnips for early IS the
Red-top SraI-leaf Flat Duteb,) as the
small top OF this variety will keep fresh long
er and, containing but little juice or water,
having larger tops. TurnlEs should be
thoroughly washed 10 a brook or in large
tubs, frequently changing the water, and
the tap root cut off close to the turnip. Tie
in lunches Of seven, putting the largest IN
the bottoms all even, aud tie with strong
bass, drawing the ntcks as tight as possible
so they will not loosen in handling. Alter
the outside moisture has dried off they may
be packed In barrels that have Teen bored or
cut on the sides to give ventilation. Place
the turnlps against the outside and the tops
toward the center OF the barrel, and cover
with coarse bdgging or muslin. Mark the
number OF buuche-, slippers name, and To
whom cJnsi sned, the cover. they are
usually sold 10 los punches TO the 100.
They may be packed in crates holding from
200 to $50 lunches covered and marked as
for barrels.
Ruta-bagas are also in demand. These
are planted very early, and marketed about
the same time as the white Hat turnIps.
They should have the small roots trimmed
off close, also the whole of the top, leaving
none Of it on, as it would lerment and rot
them. Ship in barrels covered with bagging
or cloth.
For the late fall and winter crop the tops
and cots OF all turnips are cut clean off, and
the white fiat ones should be washed clean.
thoroughly dried and put in barrels. He ID
up the barrels or cove with cloth. Ruta-
bagas should be cut clean, top and bottom
but not washed.
Beets, carrots, aud parsnips for early and
nearby markets should be tel in punches OF
seven, using bass string. Tie at tn neck
drawing tight, and keeping them fiat anO
spread out ian-shape. Lave all the top Oh
and wash clean. Pack IN barrels. marking
the number of punches on the cover and al-o
the shippers name. The barrels should be
we'll cut to give air. They may be packet
in bushel crates such as directed Tor tomatoes
I, IL b,,a
the dozen, or one hundred and four tor the
one hundred.
For fall and winter crops cut the top of
close to the crown and wash clean. Wber
the outside moisture is thoroughly dried of
pack in barrels and cover with clotn or head
The barrels should be cut on the sides to CIV,
air
Horse -radish should be laid evenly in bar
rels that are ventilated by cutting or BORN!
several holes in the sides; 1t should be pu
up one hundred pounds, iull weight, to tn
barrel. The roots should be sorted. putin.
the large straight ones by themselves, TIL
smaller roots being put up and marked a
seconds. Alter digging the roots should b
trimmed, taking off all eide roots and cuttin
the tops of close to the crown; If any OF til
top is left on it will rot and spoil the roots
Alter trimming it should be we'll washed i
clean water, and before packing thorough
dried in the shade until freed IRON all out
side moisture; if not dry when packed it Wi
heat and soften and become worthless.
is sold by the barrel and alse by weight
can be sent off late in the fall as soon as dus
or may be trimmed and kept until mid-wir
ter or spring by digging long trench suf
Gent to hold the crop, about Jour feet VIC
and two feet deep, on rising ground whel
the water can not settle. Pile the roots
the trench in layers commencing at one Ell
up to within about six inches OF the top, an
cover with eaI tn; ridge up SO as to keep Il
water out. When wanted, commence
one end, take out, wash thoroughly, DIR
and pack. ln packing use clean barrels, tt
sides well cut, the barrels free from suga
salt or -four, as that would heat and spl
the roots lay the roots straight, and put
one hundred pounds to the barrel.-J. !
HeJrieh, an Agficutturist.