76 NEBRASKA STATE HORTICULTURAL SOCIETY 



on the investment. The consumer looks for the label, as he looks for 

 the trade mark, or name on his clothing and implements. He will 

 also be sure to avoid fruit bearing this label, if the fruit is of low 

 quality, or has been dishonestly packed. Attractive and inexpen- 

 sive labels, can be secured from the U. S; Printing Company, 817, 

 Board of Trade Building, Boston, Mass. 



Before the apple is packed, however, it should be graded. The 

 tv/o operations of grading and packing should never be carried on 

 at the same time, as one, or generally both will be improperly done. 

 For "hand grading," the best practice is to have a table of good 

 «Ize at wliich to work. 



If you are packing boxes you can't use the old style table; 

 that kind of a table is of no use. We have always had a large table 

 on which we could classify the fruit before it was packed or picked 

 over, and then we would have separate boxes to include the different 

 qualities of the fruit, the fancies, the extra fancies, and the culls. 

 Here the fruit is graded both for size and color. The apples of each 

 kind being kept in separate containers. The grader, if he is in- 

 experienced, will need to make use of a grading or sizing board. This 

 consists of a board, in which holes are cut, according to the Various 

 sizes as two and a half, three, three and a fourth, three and a half. 

 This device is necessary until the grader grows accustomed to the 

 different sizes, though it is rarely used after the first day, except as 

 a check, for the perfection comes with practice. A good grader can 

 generally supply at least two packers, and can, if necessary, wipe 

 the apples before packing. This operation is to be used only when 

 apples are still covered with spray material, and should never be severe 

 enough to remove the "bloom," — as the bljom protects the apple 

 from moisture and decay. 



From the grader, the apples should go directly to the packer. — - 

 and the man, in packing apples should try to eliminate the excess 

 movement and labor. 



The packing is best done at a packing table, made to accommodate 

 two or four packers, a very convenient height being three feet to 

 the toj) of the table. The table should be three by four; on tables of 

 larger size the packers cannot reach the fruit, without unnecessary 

 straddling. The top is usually made of strong brrlap, or better, 

 canvas as this is more durable, made so as to hang rather loosely. 

 The top of the table therefore should be sawed on a bevel to pre- 

 \ent teariiig of the cover, or bruising of the fruit. Old hose pipe 

 is generally nailed around the edges of the top of the table to pre- 

 vent bruising and to protect the fruit. The legs should always be 

 firmly braided as they have a considerable weight to support. Some 

 packers make use of a strip of burlap, fastened at one end, and 

 placed over the top of the tab^e. This can be drawn back and 

 clean the table of leaves and twigs. 



