49 



fruit could be subjected to, as the process would certainly 

 soften the skin and render it more susceptible of decay. 



What is required in the premises is, to evaporate the 

 water from the skin and thereby render it tough and elastic. 

 This, the drying process by the slatted shelf system, does 

 to perfection, and the fruit thus prepared may be packed 

 and shipped to Europe with every assurance of success. 



The drying house should be supplied with counter, 

 tables and such other appliances as the ingenuity of the 

 packer may suggest, for the purpose of assorting the fruit, 

 wrapping and boxing. 



BOXING THE FRUIT. 



The ordinary orange box is 12x12x25 inches, inside 

 measure, with a partition in the middle, each compartment 

 measuring j.ist one cubic foot. The end pieces and parti- 

 tion are one inch thick, which should be planed smooth f 

 the sides should be one-fourth of an inch thick, three and a 

 half inches wide, planed, so that three slats will form a 

 side, leaving a half inch space between the slats for the 

 purpose of ventilation. The boxes should be nailed together 

 firmly, leaving one side off until the fruit has been placed 

 therein. 



When the fruit has become sufficiently cured, it should 

 be assorted into two or three grades. Each grade should 

 be made up of fruit of the same ripeness, size, color and 

 consistence, and marked accordingly. Each orange should 

 be wrapped in maiiilla paper and placed carefully and 

 snugly in the box layer by layer until the box is full, and 

 the last layer should project above the box about an inch, 

 so that when tho cover is placed and nailed it will cause 

 the fruit to be pressed firmly together, which will prevent 

 shucking loosely around when handling. No fear of crush- 

 ing the fruit by this means. It will carry much better, and 

 arrive at its destination perfect. 



