322 



THE CANADIAN HORTICULTURIST. 



fruit in the package rather than by the larg- 

 est. An even grade, whether of small, 

 medium or large size, is more attractive to 

 the purchaser than one containing many 

 sizes. The grading of the fruit is an im- 

 portant piec:; of work. Very few persons 

 can diO it satisfactorily. It is not mechani- 

 cal work but work that requires quick judg- 

 ment, a keen eye and a conscience. Fruit 

 can best be graded in the packing house. 

 This is particularly true of the tender types 

 of fruits. In apple orchards where the yield 



1 he best goods are done up in small pack- 

 ages. — The purchaser is usually willing to 

 pay for an attractive package and the sell- 

 ing qualities of the fruit are greatly increas- 

 ed thereby. As a general principle, the 

 finer the quality of fruit the smaller should 

 be the package. Staple articles and stand- 

 ard varieties are shipped in bulk, but " fine 

 goods are done up in small packages." The 

 barrel is the standard package for the com- 

 mercial varieties oi apples thus far. The 

 finer, earlier and more tender variety of apples 



Fig. 2I2I. Grading Table with Stokeholse in Background. 



is heavy the work may be done on movable 

 grading tables in the orchard. Some packers 

 pour the picked apples on the ground and 

 sort from thence directly into the barrels. 

 The best work can be done where the best 

 facilities are oflfered. Make-shift methods 

 usually result in unsatisfactory and uncer- 

 tain grades. A tempting display of produce 

 attracts buyers and develops a market. 

 The market is best maintained by practising 

 strictly honest methods. Fruit in the center 

 of the package should be as good as that on 

 the surface. 



are often shipped with greater profit in bas- 

 kets and attractive small boxes than in 

 barrels ; but only the finest fruit and that 

 which is most carefully graded should be 

 handled in this way. 



Changes of temperature cause moisture and 

 hasteyi decay. — If the fruit after packing is 

 brought from a warm temperature to a cold 

 one or from a cold temperature to a warm 

 one, moisture is condensed on the surface. 

 This is what is called " sweating" and may 

 readily be observed when apples are exposed 

 to sudden and marked changes of tempera- 



