366 



THE CANADIAN HORTICULTURISJ 



grade would contain the largest apples (the 

 sizes varying with the variety), all evenly 

 colored and perfect in form and free 

 from defects. Another class may be 

 made, with the same requirements, ex- 

 cept that medium sized apples would 

 be used. A third grade would con- 

 tain good sized, sound apples, not uni- 

 form in color or size, and having possibly 

 some defect that does not cause appreciable 

 waste nor seriously mar the looks. 



All these grades would be No. i Cana- 

 dian standard. Canadian shippers add de- 

 scription names to the grade names, thus, 

 for best grade, some use " select " or 

 " choice " No. i. For the next grade 

 " medium " or " prime " No. i, and for the 

 third simply No. i. 



The following grade marks have been 

 suggested and used by Mr. L. Woolverton, 

 editor of the Canadian Horticulturist: 



For apples — 



2^ inch XXX or small or dessert. 



2^ inch XXX or No. i. 



2^ inch XXX X or A No. i. 



3 inch XXX XX or Extra No. i. 



ZYa inch XXX XXX or Ex. large No. i. 



Others use purely arbitrary names such 

 as " Imperial." All these names have 

 something to recommend them — none 

 received universal approbation. In a 

 general way I would suggest that the 

 names adopted be as simple as possible, or 

 such as are well known. Instead of get- 

 ting something that only the initiated could 

 understand, choose such names as will make 

 it perfectly clear to the consumer which 

 brand indicates the best, the second best, 

 and the lowest grade of fruit. Any mysti- 

 fication in this matter will not work to the 

 benefit of the producer or consumer, but to 

 the benefit of the middleman if to anyone. 

 Uniformity in grading, packing and mark- 

 ing is very desirable for each particular 

 State, but it is much more desirable to have 

 a uniform system for all the States, and 

 there seems to be no good reason why a 

 uniform system should not include the 

 whole North American continent. 



FRUIT WELL SERVED. 



FRUIT is many times more palatable at 

 the table when daintily served. 

 Those country housewives who have tried 

 to introduce it at the family breakfast table 

 without success should try what daintiness 

 will do. The eye once tempted, the battle 

 is won. Fruit is extremely healthful for 

 the morning meal, much more so than its 

 bulk in solid food which would probably 

 take its place if fruit were not temptingly 

 served. 



It is important that fruit be very cold 

 when it comes to the table. Oranges and 

 bananas should be set on ice over night and 

 should be served in the prettiest china or 

 silver that the house affords. Strawberries 

 when large are best served whole with their 



stems intact, so they may be dipped in pow- 

 dered sugar and eaten from the fingers one 

 by one. Cherries and currants with their 

 stems on may be moistened in a little white 

 of ^%g and dipped in granulated sugar, then 

 piled high on the plates. Apples should, 

 of course, be wiped dry and then polished 

 until they shine. Pears and grapes in their^ 

 season are fine breakfast fruit and look well 

 in a center-piece, the pears half covered 

 with the stems of purple grapes. Peaches 

 and grapes are also a pleasing combination. 

 A musk or watermelon cut apart in the 

 shape of a flower is extremely pleasing as a 

 center-piece. Either should be well chilled 

 before serving. 



