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ually considered better suited for certain purposes thar others. Golden Delicious and Winesap, found on the market extensively now, are good for both cooking and eating. York Imperial, Stayman and Rome Beauty, also in season now, are good cooking apples. Firm, crisp, bright, clean, well-colored apples with good flavor are most desirable. The general types of cabbage found on the market during the year are Danish, domestic, Savoy, and red. Heads of cabbage of prime quality should be reasonably solid, hard or firm; heavy or fairly heavy in relation to size, and closly trimmed. Early cabbage is not as firm. Carrots of good quality are firm, fresh, smooth, wellshaped and usually well-colored. Those which are excessively forked, rough, or cracked may cuse much waste in preparation for use. For best quality in celery, look for fresh, crisp, clean stalks, of medium length, thickness and solidity, with good heart formation, and branches that are brittle enough to snap easily. Pithy, woody, or excessively stringy celery is undesirable. Soft, pliable branches often indicate pithiness, and small hard branches are frequently very stringy or woody. This information is from U. S. D. A. Marketing Bulletin No 13, “Tips on Selecting Fruits and Vegetables, Copies of the bulletin may be obtained through the Extension Office.
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