STRAWBERRY CULTURE. 65 



the house to whom he consigns them will furnish all the crates and 

 baskets needed, free of cost, and be glad to do this in order to secure 

 his custom. Baskets should be well filled, as by transportation they 

 settle badly and if heaped up will be no more than level full when 

 they reach market. See that no green, half- ripe or over-ripe l)erries 

 are put into the boxes, as you not only lose the growth on these berries 

 but it injures your reputation, for in order to secure a steady sale for 

 them you want them put up a little better if possible than 3'our 

 neighbor's. One or two green berries in a basket will spoil its sale 

 and sometimes the sale of a crate, or will reduce its price two or 

 three cents on a quart. The part}' buying them will argue that every 

 box is in the same condition and your commission man can't saj' for 

 certain that it is not so. If pickers are so careless as to put in green 

 berries, especiall}- after being reprimanded, discharge them at once. 

 It is the only wa}' by which your fruit can be properly put up. After 

 an example of this kind, the rest of the hands will be more particu- 

 lar. The berries should be handled as carefully as possible. Do 

 not turn them from one basket into another or pick them over. Have 

 them put up just right and let them remain in the basket just as the 

 picker has placed them. In taking them to the boat or station always 

 carry them in a spring wagon if possible, and take plenty of time 

 so as to drive verv carefullv. I have sometimes waited in order to 

 finish filling a crate and then been obliged to drive fast in order to reach 

 the boat in season, and the berries were much injured by being badly 

 shaken up. 



All crates should be stencilled plainly or marked in some way so 

 that they will not get mixed up with those of other parties. Do not 

 have your crates stand in the open field while being filled. Place 

 them under the shade of a tree if there is one near b}^, if not, build 

 a small shed or put up a tent large enough for the purpose, to keep 

 them as cool as possible. After being picked do not allow the filled 

 baskets to stand in the hot sun. The top berries are very likely to 

 be spoiled bj' scalding. Partially' cooked, they will turn white or pale 

 and should be thrown out and used for some other purpose. Every 

 picker should be provided with a stand which will hold four or six 

 baskets, and when these are full they should be brought in. It is 

 much easier to keep the account where the same amount is brought 

 in each time. The prices paid for picking are usuallj' one and one- 

 half cents per quart for the first berries, and as they grow smaller 

 two cents, and finally the last berries three cents per quart. The 



