21 



8 by 8 inches for 5-tier and the smaller 4i/^-tier fruit. 

 8 by 9 and 8 by 10 inches for 4i/^-tier. 

 10 by 10 inches for 4-tier and the smaller S^/^-tier. 

 10 by 12 inches for very large fruit. 



These sizes should be adhered to fairly closely, as fruit packed with too large a 

 size of paper gives a box light in weight, and also gives the consumer the im- 

 pression that the price of paper is too high. Using paper too small is equally 

 objectionable in that a great deal of the advantage of wrai3ping is lost. It also 

 increases the labor of wrapping to a considerable extent. 



Unstencilled Duplex, size 10 by 10 inches, costs about 12 cents per ream f.o.b. 

 shipping point, in quantities less than five tons. For larger' quantities the price 

 is correspondingly less. Approximately a quarter of a ream (135 sheets of paper) 

 is required to pack a box. The cost per box is therefore three cents. 



Tray for Wrapping Paper. For convenience and speed in wrapping, a tray for 

 holding the paper is very necessary. They are made so that they can be placed on 

 the side of the packing box. 



To make one, an apple box end is usually taken and strips which project up 

 over the edge about two inches are nailed on three sides of it. On the under 

 side a three cornered block is nailed so that one side of it is even with the open side 

 of the tray. This forms a bracket or brace for supporting the tray when in 

 position on the box. 



Two long nails are then driven into the open side of the tray, leaving 

 about three-fourths of an inch of their length out. The heads are then cut o3 

 and the nails bent down over a piece of iron or hardwood a trifle thicker than 

 the side of the box. This forms hooks for hanging the tray onto the packing box. 



Fig. 4, page 8, shows a paper tray in position on a box. 



Method of Wrapping. 



Practically no time is lost in the operation of wrapping, as a skilled packer 

 picks up the apples with his right hand while he reaches for the paper with his 

 left. To aid in picking up the paper it is advisable to use a stole on the thumb or 

 first finger. The apple is placed in the centre of the paper in the left hand with 

 the side or end of the fruit down which is to be packed uppermost. The wrap is 

 then made with both hands by a couple of quick half-turns of the wrist, the last of 

 which brings the smooth surface up and the bunch of paper on the bottom. It is 

 practically impossible to give in writing, instructions as to how to wrap an apple. 

 The essential point is to have a smooth w^rap, made with as few motions of the 

 hands as possible. An expert packer should wrap and pack fifty to one hundred 

 boxes a day, depending upon the size and grading of the fruit. 



