The Canadian Horticulturist. 357 



Guard against handling a quantity of apples greater than you yourself or 

 some one of experience, in whom you have confidence, can personally 

 oversee. There cannot be an outlet without consumption, and consumption to 

 be at all commensurate with our enormous yield, must be at a low price. We 

 have the supply, and the demand depends entirely upon the quantity, quality 

 and cost. , 



Messrs. Simons, Jacobs &: Co., of Glasgow, write : 



Sir, — We cannot too strongly urge upon shippers the necessity of only 

 shipping the very best fruit and having it properly graded and packed for 

 export. Packing that ordinarily does for home trade will not do for export 



Selling as we have done for a number of years past one-third of the total 

 exports of apples from America, we thoroughly appreciate the importance of 

 proper handling and packing for export. While there are many shippers who 

 understand how to pack, yet there are many who do not, and, with a probability 

 of a large number of new shippers engaging in the export trade this season, we 

 beg to offer a few suggestions that may be profitably followed : 



Only use the full-sized standard apple barrel. Do not pack apples that 

 have been picked with a club, because prices are low. If possible, do not pack 

 apples that have been piled on the ground for the sun, dews, rains, and extreme 

 changes in temperature to unduly ripen. Any person who will take the trouble 

 to compare apples that have been exposed to these influences with those of the 

 same kind that have not been will readily understand why we strongly condemn 

 the very common practice of leaving apples on the ground a day or two before 

 packing. Select and carefully grade the fruit, putting in nothing bruised or defec- 

 tive. When packing, face the barrel (stems down) with a fair sample of the fruit 

 which it is to contain. Upon this facing or layer place by hand, about a half 

 bushel of apples in the shape of a cone or pyramid, then commence filling. 

 After each basketful, jar the barrel to make the fruit settle well together. When 

 the barrel is about half full put in the racking head (a padded piece of wood a 

 little less in diameter than the barrel head) and thoroughly rack the barrel. 

 Continue filling as before till the barrel is full, then tail up, that is, turn each 

 apple stem end up, again putting on the racking head, holding it in position with the 

 hands, and thoroughly rack the barrel again. After the racking has been done 

 the fruit should be just about level with the top of the chime, and with a little 

 straightening up the pressed ends should look almost the same as the faced. 

 Thorough racking obviates the need of heavy pressing and prevents the barrels 

 from becoming slack through the decay of the crushed fruit. 



Teddy brought a green caterpillar in from the garden the other day, and 

 showing it to his mother, he exclaimed, " I've got a big worm, mamma, but he 

 ain't ripe yet." — Harper's Round table. 



