that were matured enough to be semi-firm when shipped were in the best 

 condition to attract buyers when placed on the market at Winnipeg. 



One box of first-class peaches, which at the point of shipment had 

 been recorded as "semi-firm and probably too ripe for shipment" was 

 traced to the consumer and a special report was obtained on it. This box. 

 was packed on September 15th, loaded September 16th, and sold at Win- 

 nipeg on September 23rd. On September 26th the buyer reported that 

 "a few of the peaches were then mellow enough to use, and by the end 

 of the week the whole of the box would probably be sufficiently ripe." 



This may seem an exceptional case, and there is no doubt that the 

 cool weather at Winnipeg after the arrival of the shipment aided in the 

 keeping of the fruit. Still it establishes the fact that if our finest peaches 

 are allowed to attain full size and color before picking, and are then cooled 

 down quickly and kept cool, they can be shipped or held at least two 

 weeks and be in prime condition for use. 



Fig. 4.— -CI) The Georgia carrier for peaches or plumg. (2) The standard apple 

 box fitted with trays for grapes. 



(2) Packages. Owing to the fact that there are so many kinds of 

 packages in use for the different kinds of fruit, and that the fruit was 

 supplied by a number of growers, there was no uniformity in the size and 

 shape of the packages used in these shipments. For several reasons this 

 was a decided disadvantage. They could not be packed to advantage 

 in the car ; when placed on the market they pre*sented a motley and un- 

 attractive appearance ; buyers were at a loss to know which shape of pack- 

 age was really the best value for the money. All this could not but injure 

 to some extent the sale of the fruit. 



It was thought best, for these shipments, to adopt the box or crate 

 package rather than the barrel or basket. No barrels or baskets were 

 sent except a few baskets of grapes from St. Catharines, which were placed 



