New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-06-05

ford location for an unusually large water
cress pond
In the winter the water loses its heat quickly
after it comes to the surface so that it is
sary TO confne the watercress plants within
small area around The mouth of the spring.
AS long the water at about 30 degrees covers
every part of them they thrive: but those which
are on the outskirts Of the patch frequently get
the water when it has become lowered by the
temperature of the air to ~ degrees At that
they refuse TO grow well. and below Il they will
die. The top leaves Of the plants in the win
ter come just to the surface of the water but
If they shoot UP above 1t they are sure to be
nippcd In the coolest weather
CUTTING cRESS IN WINTER
Since watercress is pcrishable stuff. and has
to he sent fresh 20 market every day, il must
be cut regularly in spite Of cold or storms.
Men often work in the ponds when the Their
mometer stands at zero. for even in the lat-
tudes where the beds are the cold. owing TO
the height OF the ground. is frequently more in
tense than it is in this neighborhood In such
weather it is possible to work only two or thre,
hours in the middle of the day. SO that a man
who in fine weather could cut three barrels Of
watercres5 in a day can cut only one-thrd Of
that quantity at a zero temperature
He wades into the pond wearing high boots
and heavy gloves. and cuts the stems under the
water with a sharp knife. IL is Impossible 10
keep his sleeves from getting wet. ana IN
few minutes his arms from wrist to elbow are
cncased in sheets Of ice. The barrels IN Whch
the plants are TO be packed are made ready
while the men working in the ponds anu
the watercress is transferred to them as quick
mo
comes into contact with the air. Under such
conditions Il Is no wonder that there Is often
n scarcity of watercress in winter. for certain
amount Of il is unavodably lost On account -
the cod Throughout December January, Feb
ruary and most Of March it is cut under water
in this way During the rest Of the scar the
work is much easier. FOR the tops 81 'ne Pi"'A
are above the surface.
The shipping is done In the same way nj All
seasons The cress is made up into small
lunches Jus, AS il is ordinarily seen in the
markets and these lunches packed into
barrels between layers Of ice. ana Sh'pP'' J."
the evening 10 New York. where they arrive the
ney, morning Here the barrels are ~ once put
into cold storage and left there til evening. for
II Ia n regularity Of the watcrcr"ss hahnll"E j"
tho ci,v that all NJ il IL done at night Al about
: or \ H. m the barrels are brought "u'. "i'''
unop wagons and delivered 10 the J'hn'fH
who in turn dispose u the wat"rcrcss ~ Ia'b'
or smau quantities 20 the grocers AMI the re-
tail trade in general The "produc"is n '"'
,.o,lo who raise the watcrcfcss ana "'i"F "
- tho city are known. are through "i'H 'N"'
NIGHT. work by or > o'clock IN me in''"'"'
o., tho .r.s, must b.. IN tn stands u ~" j."
h.rs by 3 Or I O'Clock. IN order 90 %" ready i''
tho ,e,,u dealers who .om" at that carr "'"'
10 make their purchases.
Tn. best season for IN" wat'f'i'sS 'd"' u
IN. winter The demand for II iAils OH ~ VIZ
summer because people Ar" Out ~ town anu "'
,roce-s do not car. 10 handle the plant 10 H''
weather The hotels and restaurants aid ocean
steamships. however. continue - I'VE ''h'
Quantities all the year round b'r'ei 81
xa,.rcress containing on an average 49, "f 80
lunches bring. 81 or s, - the produc'r'-"'
about two cents a bunch. The jobn'fa sen u
tor three or four cents bunch 90 ,he retailers
who In turn charge their customers 'i' ''"'
rr,ces according TO their notion II the proper
,roa, I, be made The price oi "ater'i"'s
mover varies greatly. II cannot ii'I very '""'
40 that Il some other vegetables Il go. because
~ The expense Of raising It and bringing IL "
narke, The cxpressage alone On ea'h DAFi''
is 81 10