2lO 



THE CANADIAN HORTICULTURIST 



September, 191 2 



In the two-two diagonal pack the ap- 

 ples must be large enough to fit in, four 

 in a straight line across the box. Start 

 with two apples, one in left-hand corner 

 and one half-way to r'!>lit corner, both 



A Two-Three, Four-Five Pack. One hund- 

 red and thirteen apples to the box. 



with stem towards packer. Then two 

 more — one between first two and the 

 other between the second apple and the 

 right side of the box — both calyx to- 

 wards the packer. Then two more, each 

 in line with first and second apple, and 

 so on, keeping each two in straight line 

 across the box to ensure diagonal lines 

 being straight. Finish tier with apples 

 in same relative positions at far end as 

 at near end, that is, farthermost two, 

 stem to end. 



Second tier — Start with two again, 

 one in right-hand corner and one half- 

 way to left corner, over blank spaces, 

 stem to packer, and follow on with next 

 two, calyx to packer. Finish tier with 

 farthermost two covering the two blank 

 spaces at far end of first tier, with stem 

 to end of box again. 



All open spaces between apples in the 

 lower tier are now covered by apples in 

 the second tier, so that the bottom of the 

 box cannot be seen. The third tier fol- 

 lows directly above the apples of the 

 first tier; the fourth tier is directly 

 above the second tier. 



The proper bulge is secured when the 

 ends are slightly above the level of the 

 top of the box, with a gradual rise to 

 the centre from each end. An inch and 

 a quarter to an inch and a half bulgre at 

 the centre is correct. The cover should 

 touch every apple in the top tier, thus 

 giving equal pressure on every apple in 

 the box. This applies to every apple- 

 pack. To get the bulge correctly, 



41^ Hjt 



A Two-Two and 

 Note the improTement in the 



choose apples slightly larger or longer 

 for the centre of the box. 



For the two-three diagonal pack — The 

 apples that will fit in, four in straight 

 line across the box, and not small 

 enough to fit in five across, come in this 

 pack. They all should be packed on end, 

 calyx up. Start with three apples, one 

 in each corner, and one exactly half-way 

 between them. Then two in next row, 

 then three again, and so on, keeping 

 each row of two and three in straight 

 line across box to ensure a good align- 

 ment always. Work in the longer speci- 

 mens towards the centre of the box, and 

 flat ones in the ends, to give the bulge. 

 This done in every tier brings the bulge 

 without perceptible difference in the size 

 of apples. 



a Three-Four Pack. 



appearance of tlic wrapped fruit. 



Second tier — Start with two, covering 

 the blank spaces left between the first 

 three of first tier, then three and two, 

 and so on. Third tier — Same position 

 as first. Fourth tier — Same position as 

 second. Fifth tier — Same position as 

 first and third. 



Long-shaped apples come high in this 

 pack, to avoid which reverse alternate 

 tiers — that is, put the second tier stem 

 up, instead of calyx; third tier, calyx 

 up; fourth tier, stem up; fifth tier, 

 calyx up . 



It is sometimes necessary to get the 

 correct height to set the centre layers 

 slightly on a slope, lengthwise with the 

 box, which brings the pack lower. 



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Three Tier, SevenfLong. Sixty-three apples 

 to the box. 



Nova Scotia Methods 



G. H. Vroem, Middlctsn, N.S. 



Box packing is being taken up by the 

 cooperative fruit growers associations in 

 Nova Scotia. Gravenstein, King, Mcin- 

 tosh, Wolf River, Blenheim, and a few- 

 more of the showy varieties are put in 

 boxes for export. The local market is 

 also claiming a share of the box fruit. 



The standard box is used. It is made 

 of spruce, three quarter inch ends, half 

 inch sides, and quarter inch top and bot- 

 tom. The barrels and boxes are care- 

 fully branded in accordance with the 

 Fruit Marks Act. 



The transportation facilities have been 

 greatly improved. The railway service 

 is ample and carefully managed so that 

 fruit is not injured in transit. The steam- 

 ship companies are painstaking and see 

 that the ships are well ventilated, and 

 also that the barrels are carefully hand- 

 led and properly stowed on board ship. 



There has been an improvement in the 

 quality of the barrels used for apples. 

 The ninety-six quart barrel is used ex- 

 clusively, made from soft wood, mostly 

 spruce. The ends are planed. The 

 hoops are nearly all birch split in half, 

 and shaved even and smooth. This hoop 

 does not give the barrel so good an ap- 



