Journal of Agricidfurc . Victoria. [lo Feb.. 1912. 



are: — 10 in. x 7^ in. for smaller sizes, and 10 in. x 10 in. for the larger 

 varieties. To carry out this operation, the wrapper should be placed in 

 the left hand, the fruit carefully lifted by the stalk, and the calyx or 

 " eye " end placed in the centre of the paper. The hand holding the 

 fruit and wrapping-paper is then closed, bringing the edges of the paper 

 around stalk end of the fruit, and the operation is completed by twisting 

 the ends of the paper in the right hand around the stalk. When the tray 

 is filled a thin lining of wood-wool, sufficient to pack the fruit tightly 

 W'ithout undue compression, should be placed on top of the rows. 



Three trays so packed should be placed together, the lid carefully 

 nailed on the topmost tray and the three firmly cleated or hoop-ironed 

 together to form a rigid package. For this purpose, hoop-iron is recom- 

 mended as forming a neater and firmer package than those fastened 

 together with wooden cleats. The method for fastening the trays together, 

 is as follows : — One end of the hoop-iron is affixed to the top left-hand 

 corner of the uppermost tray. The hoop-iron is then brought around 

 the edge and pulled taut. For this purpose a special tool is used, 

 consisting of a piece of iron having a handle about one foot in length 

 with a cross handle, which is about 3 inches on either side. From the 

 lower end of this tool, two rounded pieces of iron, each about 2 inches in 

 length, project horizontally. These projections are separated by about 

 |- inch from each other. The hoop-iron, after being fastened to the top 

 end of the tray, is carried between these two projections. The packer 

 then, by using the package as a fulcrum, draws the iron taut, and, holding 

 it in this position with his body, leaves his hand free to nail the hoop-iron 

 around the edges of the trays. 



Forwarding. 



Where nO' district cool storage accommodation is available, fruit 

 should be consigned to cool stores at Melbourne, and not to the ship's 

 side direct. There is no disadvantage in forwarding a w^eek before the 

 ship sails. In fact, such a course is recommended. Consignments must, 

 at latest, be forwarded in time to get into cool stores in Melbourne at 

 least three or four days before the exporting vessel is to sail. This will 

 enable consignments to go into the ship's refrigerator in cool condition 

 and give them a better chance to be successfully carried than if shipped 

 uncooled, and, moreover, minimizes risk of missing the boat. They must, 

 at latest, be forwarded in time to get into cool stores in Melbourne on 

 the Friday before sailing owing to the impossibility of handling during 

 the intervening Saturday and Sunday. Where facilities are available, 

 fruit should be cooled to 30 degrees Fah. as soon as possible after picking 

 and transported direct to ship in refrigerator cars. 



The exporter, or prospective exporter, of soft fruits must remember 

 that to place soft fruits on distant markets, attention to the above details 

 must be rigidly adliered to. Unfortunately, many other details of equal 

 importance connected with the transportation of his fruits do not come 

 under his control. But the effect of any remissness on the part of those 

 concerned in the transportation side of the business may be greatly 

 minimizes if avoidable errors on his part are not committed. 



