PACKING APPLES FOR EXPORT. 



last year as there was any where in this 

 section. It took 55 barrels of mixture 

 to go over it all. In sorting and pack- 

 ing I make three -grades, No. i, No. 2, 

 and peelers which I sold to the factory. 

 I brand them with a circle brand, hav- 

 ing a Maple leaf in the centre and the 

 words Canadian apples, packed by Albert 

 Pay, St. Catharines, Ontario. This is 

 used on the No. i. The No. 2 are all 

 marked seconds Last year I used on 



rels. I usually get my barrels early in 

 summer and store them till wanted and 

 then they are thoroughly dry and I 

 endeavour to keep them that way until 

 shipped as I think a good dry barrel 

 will help to absorb the sweat from the 

 fruit. For packing I use a screw press, 

 and the baskets are round, with a board 

 bottom, with a hinge on one side and 

 a string or cord on the other, which is 

 hooked to the top rim ; the basket cord 



Fig. 1542.— "The G.\bles," Home of Mr. Jno. Stewart Caratairs, Iroquois. 



the face of each barrel a heavy white 

 pulp paper, with an edge turned up 

 about 1 5^ inches, which just fitted the 

 head of the barrel, and on opening the 

 barrel the apples were covered, on re- 

 moving the paper the face of the barrel 

 showed a bright clean appearance on 

 the No. I. I cut all stems off the face 

 row and face with a double row. I have 

 never used any other package than bar- 



loosened and the basket gently lifted 

 up, when the fruit goes out of the bot- 

 tom. This, I think, saves a great deal 

 of bruising. I believe thorough shak- 

 ing on a good solid floor or plank, after 

 each basket or two is put in, is better 

 than pressing so much on the top. I 

 have shipped every year, for a number 

 of years, to some private customers in 

 England and Scotland and all the re- 



