NOTES AND COMMENTS. 



449 



should be placed on a plank, and the quarter hoops 

 properly tightened and nailed. Apples of a good 

 average size, not the largest nur smallest, but 

 uniform, should be selected for the face, and 

 placed stem end downward on the bottom of the 

 barrel, which should be covered as far as possible 

 without leaving unnecessary holes ; follow with a 

 basket selected same as face, then fill in with 

 standard fruit (see requirements), till half full ; the 

 barrel should then be jaricd, but not shaken 

 enough to displace the face, and as t ach additional 

 basket is filled in it should be jarred. When fillea 

 it should be well racked with a circular board 

 having a pad on one side. See that apples when 

 well racked will be hardly an inch above barrel, 

 carefully turn stem ends up, with the exception ot 

 outer row, which are better blossom up ; arrange 

 proper sized applts so that any holes are filled, 

 making barrel present an even surface, slightly 

 rising to centre, thereby insuring even pressure. 

 Press in head, line and nail carefully, cut nails 

 preferred. Brand neatly faced end. 



Packer must be governed by variety of apples 

 in height in barrel when pressing. Examine occa- 

 sionally when packing and if you find (providing 

 you have racked well), that skm is severely dinged 

 or broken, press lighter. Storage apples neeu 

 very little pressing. 



STANDARD REQUIREMENTS OF NO. 1 AND 

 NO. 2 APPLES. 



THE following is a copy of a resolution 

 by the North American Apple Ship- 

 pers Association regarding grades, and, al- 

 though not just the same in wording as the 

 standard set down by our Dominion, are es- 

 sentially the same and in some respects more 

 in detail. 



Resolved, that the standard for size for Number 

 r Apples shall not be less than two and one-half 

 inches in diameter, and shall include such var- 

 ieties as Ben Davis, Willow Twig, Baldwin. Green- 

 ing and other varietit s kindred in size. That the 

 standard for such varieties as Romanite Russet, 

 Wine Sap, Jonathan, Missouri Pippin and other 

 varieties kindred in size shall not be less than two 

 and one-quarter inches. And further, that num- 

 ber one apples shall be at time of packing practi- 

 cally free from the action of worms, defacement of 

 surface or breaking of skin ; shall be hand picked 

 from the tree, a bright and normal color and 

 shapely form. 



Number 2 App!es shall be hand picked from the 

 tree ; shall not be smaller than two and one- 

 quarter inches in diameter. The skin must not ba 

 broken nor the apple bruised. This grade must 

 be faced and packed with as much care as No. r 

 fruit, and no wormy or spotted fruit packed . 



We have adopted XXX to mean No. i 

 and XX to mean No. 2. Besides this, we 

 pack an extra grade and call it Fancy XXX. 



THIRD CLASS APPLES NOT WANTED IN 

 ENGLAND. 



\ ^ 7 E have heard so much about the fail- 

 V V ure of even the common stock of 

 apples in England, which are used for cider 

 and preserves, that we had about decided on 

 putting up some third class stock for export, 

 as an exceptional venture, but our Glasgow 

 consignee does not favor such an experiment 

 even this season. He says : We have been 

 making inquiries of the preserve makers and 

 find they have contracted for nearly their 

 full requirements for the season. Ther.?- 

 fore, I cannot recommend you to ship this 

 third grade of fruit, as there would be prac- 

 tically no demand for it here ; and, if left to 

 the mercies of the preserve makers on this 

 market, they would be inclined to give very 

 little for it, and I am certain it would !iot 

 pay freight and expenses. 



CANNING FACTORIES AND JAM FACTORIES. 



THE Oakville Star of October i strong- 

 ly advocates the establishment of nu- 

 merous factories for the preserving of fruit 

 throughout the fruit belt of Ontario. The 

 recent losses incurred by growers because of 

 glutted markets at home, and the unsatisfac- 

 tory provisions for carrying our tender 

 fruits either to Great Britain or to the 

 United States in a fresh state, certainly bring 

 us face to face with the puzzling question, 

 How can we place our tender fruits in those 

 parts of the world where they are most 

 wanted. The Star answers : 



"To do this, the fruit must be cured, either as 

 pulp (partly preserved or dried), for foreign jam 

 houses, or canned or made into good jam. This 

 means the establishing of canning factories and 

 jam houses in all our fruit belts. Then the fruit 

 could be shipped anywhere and find a ready 

 market. English people are great consumers of 

 jams preserved so that they can be used as a jelly. 

 They do not relish our canned goods, but use thick 

 jams extensively as a substitute for butter. There 

 is no reason why Canada should not supply Britain 

 with great quantities of jam which the English- 

 man prefers to have put up in glass, in fact he 

 will not buy it unless in that way. In the North- 

 west during the long winters canned fruit is found 

 almost essential to health, and is being used more 



