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An excellent device for pressing the heads in apple l)arrels. The circle is a little 

 smaller than the head of the barrel, and is made of iron, 1 in. wide and h in. 

 thick. The cross bars are made of heavy waggon spring steel. This enables 

 the head to.be put in place with the minimam amount of pressure on the nead, 

 and avoiils braising the fruit. 



Packing in boxes requires more care than packing in barrels. For 

 extra fancy fruit, it is well to line the inside of the box with fancy pap2r 

 in order to present a better appearance when opened. Excelsior is 

 often used in the top of the box, but it should be covered with paper to 

 prevent the dust from settling among the apples. Place the first course 

 by hand with stem end down. The remainder may be carefully poured 

 in ; but for the best results it is better to place all the fruit in layers, mak- 

 ing sure that it is packed solidly. Place a piece of heavy paper on top 

 of the fruit, press carefully, and nail the head on. If the fruit is properly 

 packed it should require but little pressing to prevent the fruit from mov- 

 ing. The harder the fruit is pressed the greater the danger of bruising. 

 Brand the box in accordance with the Fruit Marks Act. Always use 

 stencils for branding. Pencil writing on a box is unsightly, and does 

 not give the purchaser as good an impression as neat stenciling. 



Some varieties, especially the softer ones, will bring better prices 

 if each apple is wrapped in paper. The paper prevents the fruit from 

 moving and becoming bruised and gives a finished appearance to the case. 

 Only extra fancy fruit will pay for the additional cost of wrapping. 



Marketing. 



In so far as commercial fruit growing is concerned, the business end 

 of the enterprise, that of marketing the crop to the best advantage, is 

 second in importance only to that of producing fruit of the best quality. 



