16 



The Bulletin. 



profitable prices for their apples if treated in this manner. Each speci- 

 men should he firmly grasped in the hand and, with a slight twist, the 

 stem separated from the twig or branch. The stems should remain in 

 the fruit. Their removal leaves an opening in the flesh of the fruit, in 

 which decay is apt to develop. As each apple is removed, it is placed 

 in either a basket or sack, arranged to suit the convenience of the picker. 

 These receptacles usually hold about half a bushel. The handle basket, 

 as shown in Fig. 6, is used in a great many localities for harvesting 



Fig. 6. — Basket used in Harvesting Fruits and Vegetables. 



fruit. The inside is frequently padded to lessen the liability of bruising. 

 A piece of iron rod bent in the shape of the letter S makes a good hook 

 with which to suspend the basket from either a limb or the rung of a 

 ladder while picking. A convenient way to use a sack is to put a small 

 stone or piece of corncob in one corner of the bottom and tie a rope or 

 strap around this ; then, in the same way, tie one side of the mouth of 

 the sack with the other end of the rope or strap, thus making the sack 

 into a loop, that can be thrown around the neck and suspended from 

 the shoulder of the picker. The mouth of the sack is brought to the 

 front and is held open by means of a stout, bent wire placed under the 

 hem. The fruit is picked either from the ground or from stepladders, 

 or other light ladders that can be carefully laid against the limbs or 

 branches of the trees. Ladders should not be thrown on or against the 

 limbs, as this damages both the fruit and the tree. With low-headed 

 trees, a large percentage of the fruit can be harvested from the ground, 

 thus saving not only time but labor. 



Apples can be graded and packed at the same time. This may be 

 done either in the orchard or the packing shed, or the storage house, as 

 best suits the convenience of the grower. The main point to be observed 

 is to handle the fruit carefully. Apples are usually divided or sorted 

 into three grades, "firsts," "seconds" and "culls." First-grade specimens 



