MMING.

This is often done in the field, but, as just stated, it had better be
delayed until the heads are carried to the place for packing. To trim
them, take hold of a head near the butt with one hand, holding it
upright against you, then with a turning motion, cut clear around the
head, leaving the cut ends of the leaves projecting about an inch above
the edge of the head. This exposes as much of the head as can be seen at
one view, and the leaves as left protect the margin from bruises. The
butt should be cut off smooth, and there should be left about two layers
of leaves.

The heads at the time of packing should be free from moisture, and if
the leaves are a trifle wilted they will pack all the better. Flour
barrels, or barrels of that size, are best to pack in, as cauliflowers
are now usually sold at wholesale by the barrel. Barrel-crates of the
same size are also coming into use, especially for the early crop, as
the heads are liable to heat in hot weather if packed in close barrels.
Each cauliflower at the time of packing is now usually wrapped in strong
soft white paper, the edges of the paper being tucked between the leaves
and head. The heads are then placed in the barrels, commencing at the
outside, laying them upon their sides facing in, and filling the center
with smaller heads. Continue each layer in this way until the barrel is
a little more than full. Pack as solid as possible. Cover with canvass
or bagging, putting it under the top hoop and pressing it down by
driving down and nailing the hoop. Tea-chest matting, which usually
costs nothing, may be used for covers if desired.

It may be added that cauliflowers are sometimes packed in their own
leaves, just as they come from the field, or all the leaves may be
removed but one or two which are to be folded over the head. It usually
pays, however, to use paper, but this must be white, or else when
bruised it will stain the heads.

Sometimes, when the cauliflowers are to be sold at retail, sugar-barrels
are used to pack in, as they cost less than other barrels and are
larger. They are always clean and sweet, and do not make too large a
package, as cauliflowers are not heavy.

Small slatted crates are also a favorite package in which to ship
cauliflowers, particularly early in the season. Large crates, such as
are sometimes used for cabbages, are entirely unsuitable.

A method of packing cauliflowers for shipment employed in Denmark, is
described as