250 ANNUAL REPORT OF THE Off. Doc. 



at a time when every moment must be made to count. The importance 

 of a neat substantial package is often overlooked. Avoid barrels made 

 with sawed staves, which gather dirl from the lime they leave the 

 cooper; and often arrive at market in a dingy cimdition. Insist, also, 

 upon cut hoops of good quality, and upon (lean white heading, pre- 

 ferably of some rather hard wood. 



See that the croze, or groove, is cut to a good depth, and yet that the 

 ends of the staves are not cut off. Chestnut staves make a good, sub- 

 stantial barrel and are my preference. Elm is substantial and looks 

 well; but beware of willow, cottonwood, or any similar soft matei-ial 

 for staves. I speak strongly on this point, having had some costly ex- 

 perience. 



The next operation is to cooper the barrel. Turn up the face or 

 head end, drive down the quarter hoop and put in two nails; tighten 

 the end hoop, and drive four nails, starting the nails near the upper 

 edge of the hoop and slanting them well toward the ends of the head- 

 ing. Use 1^ inch polished cut nails for this purpose. Nail head-liners, 

 which have first been soaked in water, across the ends of the heading, 

 using three or four f inch polished cut nails to each linei'. Some per- 

 sons do not use head-liners, but it gives the barrel a more substantial 

 appearance and is required on exj)ort apples before they will be ac 

 cepted by vessels at point of loading. A good deal of annoyance will 

 be avoided if liners are of good, tough material. Elm is probably best 

 with one edge rounded. 



Liners need not be more tlian twelve inches long, greater length 

 being harder to put in place. Now, reverse the barrel, drive down and 

 nail the other quarter hoop; loosen the top hoop and remove the lieod. 

 Next comes the facing or lining paper, to protect the face oi the apples 

 from bruises and dirt. It may be a corrugated cardboard cap, laid 

 with smooth side next to apples; or it may be a simple white paper 

 cap, which keeps out dust and looks neat when the barrel is opened. 

 Handsome red fruit shows up nicely when a lace paper circle is used. 



I believe in facing the barrel. When properly done it has the same 

 etTect as a neat package or a handsome label. It helps to give the pur- 

 chaser a good first impression. The apples in the "face" should be 

 clean, bright specimens of about average size for the barrel. Un- 

 fortunately, the practice of facing is often abused, all of the fine large 

 specimens being selected for this purpose, and the balance of the 

 barrel filled with poor apples. In such cases the purpose is entirely 

 one of deception, and the good first impression gives away almost at 

 once to a feeling of anger and disgust, and a determination to buy no 

 more of your fruit. 



The face should be laid in rings, beginning at the outside of the 

 barrel, and should be fitted as firmly as possible. A second layer is 

 usually placed by hand ; then a basketful is turned on top to hold the 

 face from shaking. At this point, or sooner, the barrel should be stood 

 on a solid plank about a foot wide and two inches thick. As each sub- 

 sequent basket of apples is emptied, the barrel should be well jarred 

 down on the plank. When the barrel is full the top should be leveled 

 otf and a ring of apples laid around the edge of the barrel. If the 

 apples have been thoroughly jarred down throughout the filling it will 

 not be necessary for the barrel to be filled much above the level of the 

 staves. A cushion head will help greatly in leveling and settling down 

 the apples. 



