eads will remain at the proper stage for cutting no more
than a day or two, while late in autumn they may often be left a week
before becoming overgrown.

Frequent cutting is at all times desirable, however, as it is best to
let the heads get as large as they will before becoming loose and warty.
The gain in size not only increases their selling price, but the flavor
also appears to improve as the heads approach maturity. Immature heads,
though mild and tender, have less flavor than those which are full
grown. It is better, however, to cut a head too soon than to leave it
too long, for a small solid head will sell for more than a large loose
one. To judge when a head has reached full size requires some
experience. The size of course, will depend on that of the plant, but
its size in proportion to that of the plant is perhaps the most common
point by which one judges when it is ready to cut. The head, when it
approaches maturity, rises within the leaves and bulges the latter
outward, so that one can often tell at some distance which heads are
about ready. The surface of the head, as it approaches maturity loses
its polished appearance and becomes more distinctly grained. This
change, if it does not go too far, does not detract from its appearance
and value. To examine a head, do not untie the top, but part the leaves
at the side. If there are signs of cracking or breaking it is ready to
cut. The heads should be cut with about an inch of stalk and two or
three full circles of leaves. A long thin-bladed knife is best to cut
with.

The best time of the day in which to cut the heads, if for home use, or
a near market, is in the morning while the dew is on, as they will then
remain longer in a fresh state than if cut latter in the day. If to pack
for a distant market, the heads will carry and keep better if cut when
dry, but on a cool day or toward evening.

HANDLING.

The heads must be handled with care to prevent the "flower" becoming
bruised or soiled in any way. A bruise will turn black in a short time,
the same as a frosted surface, and thus injure the sale of the head. The
heads can be handled most safely if the leaves are left on, and these
had best be left entire until the plants are taken to the packing shed;
and for a near market they may even be left on to advantage until the
plants are ready to be exposed for sale. The main object of their
removal is in order that the heads may be readily inspected.

TRI