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5. When wrapping use the proper sized paper for the apples. 



6. Clear the packing table several times during the day so that no fruit be- 

 comes bruised from continually "pawing over." 



7. Avoid turning the stem of one apple to the cheek of another, for the stem will 

 puncture the cheek and destroy the apple, especially for storage. 



• 8. The pack must be firm, of proper bulge, and correct alignment. 



9. The pack must be attractive. The secret of putting up an attractive pack 

 is to select apples of practically the same size for each box. Any variation in size 

 to secure bulge with unwrapped fruit must be unnoticeable to ordinary inspection. 



10. Mark the number of apples on the box, rather than the tier. 



11. Consistently try to improve the pack. 



13. Eemember that the style of pack is not so important as having the fruit 

 packed well. That is, a uniform, neat and attractive pack with the least amount of 

 bruising possible. Vary the style of pack to suit the shape and size of apple, so that 

 the apple may always be shown to advantage in a good commercial pack. Though 

 packs such as the offset and the riff-raff are defective and should be avoided, yet it 

 becomes almost absolutely necessary to use them at times, as certain sizes and shapes 

 of apples will not pack to advantage any other way. 



