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The jx .in i s of importance in classifying the besl fruits are: — 



(1) Freedom from injuries and blemishes. (2) Good size and 

 even form. (3) Colour. (4) High quality with ripeness. 



The first i wo are esseut ial to all high-class fruits, and qo defective, 

 distorted, or undersized samples should be allowed in the Leading 

 grades of any kind. 



The third quality is a special one. which always possesses a 

 marked value in fruits for dessert, and even amongst some used for 



cooking or preserving, as in apples, red currants, raspberries, and 

 Strawberries, for example. A richly-coloured sample, though only of 

 moderate size, if free from defects will often possess a higher market, 

 value than larger and duller fruits. Cox's Orange Pippin, for instance 

 if sold in two grades, one large and dull or greenish-yellow,, and the 

 other a size smaller, but in its best colour, will command the larger 

 price for the hit tir : and this is true ol many other fruits where colour 

 is a characteristic that is sometimes deficient in the larger sizes. 



As regards the fourth point, mere size may also be a secondary 

 consideration, provided the fruits are choice, in perfect condition for 

 immediate use, and free from defects. This especially concerns small 

 packages of dessert fruits, such as the finest pears, plums of the green- 

 gage type, ripe cherries, peaches, and nectarines. A special market 

 must be at command for such samples, or they should be sent direct 

 to the consumers or retailers. 



The bulk of fruit grading will, however, be mainly concerned 

 with variations in size, provided the essentials of good form and 

 freedom from defects be secured. It is of the utmost importance to 

 ensure that each grade be as uniform throughout as close attention 

 can accomplish, and then the full value of the work is most likely to 

 be obtained. 



A quick eye and some practice under good guidance soon enable 

 a packer to select the various sizes in a uniform manner. Apples in 

 particular can be readily graded into several sizes according to the 

 variety and the crop. Occasionally four well-marked grades may be 

 obtained, in other instance perhaps three are secured, and sometimes 

 only two are obtainable. The difference of a quarter of an inch in 

 diameter will constitute a well marked grade. An American Associa- 

 tion has adopted as the minimum standard for first grade apples of the 

 largest types 2^ inches diameter ; while for the smaller types 2^ inches 

 is the minimum diameter for first grade fruits ; in each case a j inch 

 is allowed between the firsts and seconds. In practice it is found 

 almost impossible to adhere to such exact grading ; the general 

 standard and range in size of the crop or variety must be judged, and 

 the graduation founded upon this, These remarks especially refer' to 

 apples for cooking or desert apples equally well coloured, but what 

 has been already said about the value of colour must be remembered 

 and a special grade selected of uniform size where there is a propor- 

 tion of larger fruits deficient in that respect. 



Most of the details regarding apples are also appropriate to the 

 grading of pears, but as a larger proportion of these are used for eating 

 than cooking, they are more adapted for disposal in small packages, 

 and hence repay the greatest attention in uniform grading. Several 



