lo Feb., 1912.] Tlic Shipment of Graf a, eye. log 



Gathering. 



None but first grade fruits should be exported. They should be 

 carefully picked the day before they are packed and left overnight in a 

 shed or other convenient place, protected from dew. For this purpose, 

 a shed with open sides, allowing free ventilation of air, may be recom- 

 mended. The very slight wilting which occurs to the fruit during this 

 period, toughens the skin, reduces internal pressure, and, in the case of 

 grapes, minimizes danger of berries bursting through, compression when 

 lid is nailed down. During this time, the bunch of grapes or the other 

 fruits must, on no account, be stacked one on top of another but should 

 be placed in layers, side by side. 



No fruit should be handled too much. It should be carefully severed 

 from the tree with specially made clippers having blunt points, and 

 handled by the projecting stalk, thus avoiding, as far as possible, the 

 hands ccming into actual contact with the fruit itself. Grapes should be 

 carefully laid in the picking receptacle, and, during the whole operation 

 of handling and packing, should be manipulated from the stalk. The 

 f.ame rule holds good regarding the handling of peaches, pears and 

 plums. 



Packing. 



Grapes .• — Export grape cases are packed on the flat. Line with white 

 or coloured lining paper, cut to size, not only on account of appearance, 

 but to prevent loss of cork through crack joints, etc. Clips should 

 be used to avoid tearing by the wind. Cover bottom* (side) of cases with 

 about \ inch of finely granulated cork free from dust and also from chips 

 or larger fragments, which prevent the cork penetrating between the berries. 

 On this, place a layer of bunches ; if these are very large and especially 

 if berries are very close, the bunch should be cut intO' several smaller 

 ones. Any damaged or doubtful berries must be removed with scissors 

 or special pointed secateurs — on no account pulled off. 



Do not press grapes against sides ; leave a little room for the cork. 

 When the first layer of grapes is in, cover with cork ; shake well and add 

 more cork, if necessary ; then more grapes, and so on until the case is 

 full, shaking frequently. The whole top surface is then covered with 

 cork until the grapes are completely hidden. The cork should be slightly 

 above the level of sides of case so that some pressure must be applied 

 before the lid can be nailed down. Before doing this, draw the paper 

 carefully and evenly into place. It is essential that the fruit be tightly 

 packed and that plenty of cork be used. When the case is opened, only 

 cork should be seen, all grapes being buried in it. Begirmers are apt 

 to use too little cork. The larger case described above which holds 

 28 lbs. of grapes, requires nearly 5 lbs. of cork to pack it properly. 

 Beginners would do well, at least for the first few cases, to weigh both 

 grapes and cork. A measure capable of holding 5 lbs. of cork will be 

 found convenient. 



Peaches, Pears and Plums: — The trays to contain these should be 

 lined with a layer of wood-wool about \ inch thick. The fruits should 

 then be carefully placed in layers or rows with a very thin portion of 

 wood-wool between each. Japanese or other large plruns, peaches, 

 nectarines, and pears should be wrapped in paper cut to size according 

 to dimensions of fruits. The usual sizes to which wrapping-paper is cut 



