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"All apples packed in Canada for export for sale by the barrel in closed 

 barrels, shall be packed in good strong barrels of seasoned wood, hav- 

 ing dimensions of not less than the following, namely : — twenty-six 

 inches and one-fourth between the heads, inside measure, and a head 

 diameter of seventeen inches, and a middle diameter of eighteen inches 

 and one-half, representing as nearly as possible ninety-six quarts." 



The standard box has just been established by the Dominion Gov- 

 ernmenv, and its use comes into effect on July ist, 1906. The inside 

 measurements are: 10 inches deep by 11 inches wide by 20 inches long, 

 having a capacity of 2,200 cubic inches, or very nearly one-third of the 

 standard barrel. 



Grading. 



Apples should be carefully graded. Wormy, spotted, bruised, and 

 misshapen specimens should be removed. It is usually well to make two 

 grades of good fruit, differing only in size and color. Each grade 



should possess uniformity of size and color, and be free from defects. 

 All fruit of one grade cannot be of the same size, but all the fruit con- 

 tained in one package should be uniform. It is seldom advisable to ex- 

 port anything but XXX fruit, the XX and X fruit may be sold on the 

 local markets or to the evaporators. 



Mechanical graders may sometimes be useful in grading to size, but 

 their use is not generally recommended. With a little experience, hand 

 grading soon becomes a very simple operation. A thin board with 

 holes the size of the various grades in which to try an apple occasionally 

 assists in fixing the size in the mind. A basket should be provided for 

 each grade, so that no fruit need be handled the second time. 



Packing. 



Apples may be packed in boxes or barrels. If the barrel is used the 

 hoops should be tightened and nailed, the head secured with liners and 

 branded in accordance with the Fruit Marks Act, and the bottom end re- 

 moved for filling. The first course of apples should be placed in con- 

 centric rows with the stems downward. Long stemmed varieties 

 should have the stems clipped out. Some packers recommend placing 

 the second course in by hand, but this is not necessary. The balance of 

 the barrel may be filled by emptying direct from the basket. Be sure to 

 let the basket well down to avoid bruising the fruit. After every two or 

 three baskets the barrel should be racked to settle the fruit into place. 

 To rack a barrel, place it on a plank and rock backward and forward once 

 or twice. When one becomes accustomed to this work it is possible to 

 settle the fruit quickly and effectively. With most varieties the barrel 

 should be filled to about the top of the staves and levelled off evenly. 

 At the last racking, in order to keep the apples from becoming displaced, 

 it is a good practice to place on the top of the fruit, a false head covered 

 with felt. Press the head carefully, tighten the hoops, nail on the 

 liners, and the barrel is ready for market. 



