Preparation of cabbage for market. Page: FI
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CABBAGE IS CLASSIFIED according to type as Danish,
domestic, pointed, red, and savoy. The first three types are
the most important commercially.
Solidity of the heads and color of outer leaves are the most
reliable characteristics for determining the proper stage to
A large part of the cabbage crop is now graded and packed in
accordance with the requirements of United States standards,
and cabbage is rather generally quoted and sold on the basis
of these standards.
Most of the cabbage for market is packed in 50-pound openmesh
sacks and wirebound crates.
A large percentage of the Danish crop of cabbage is stored
in northern producing States for supplying the markets during
Federal-State inspection of shipments of cabbage is available
for a small fee to financially interested parties in most of the
commercial cabbage-producing areas, and Federal inspection
is available at receiving markets.
Washington, D. C. Revised January 1956
Market types of cabbage-_-
1 Handling cabbage for sauerkraut
Time and methods of harvesting_ 5 manufacture ----
Necessity for careful grading ... 8 Methods of storing cabbage 17
11 Federal-State inspection of cabMethods
of loading cars ...... 13 bage 18
Shipments by motortruck ...... 15
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Spangler, Raymond L. (Raymond Leslie), 1896-. Preparation of cabbage for market., book, January 1956; Washington D.C.. (digital.library.unt.edu/ark:/67531/metadc1520/m1/2/: accessed February 18, 2019), University of North Texas Libraries, Digital Library, digital.library.unt.edu; crediting UNT Libraries Government Documents Department.