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also be made under the table for holding wrapping paper 

 and other packing accessories, thus saving a lot of the 

 packer's time by having everything convenient. 



Grading. 

 As the apples are placed upon the table they are generally 

 graded for size and color. It requires as much skill to grade 

 apples well as it does to pack them well. Grading is some- 

 times done by machine, but machine grading is not entirely 

 satisfactory at present. An amateur starting to grade for 

 size should have a thin board convenient, with holes of the 

 different diameters cut in^it. Occasionally, when in doubt, 

 he can try the apples in the different sized holes. It takes 

 a great deal of practice for one to become an efficient grader, 

 although some people learn very rapidly. Two men can 

 pack to good advantage at one table. One may pack a cer- 

 tain size while the other is packing some other size, thus 

 keeping the table fairly well cleaned off". 



Lining the Box. 

 The box is lined on the bottom, sides and top with pieces 

 of paper each 17% by 26 inches for the Standard box and 

 19% by 26 inches for the Special box. These are placed 

 so that they overlap about 2 inches in the bottom of the box. 

 They are long enough to cover the sides and the top, lapping 

 over about 2 inches when the box is packed. The ends are 

 rarely lined. Many growers crease these papers where the 

 sides meet the bottom, which is really the top of the box, 

 so that when the bulge is pushed down the paper will not 

 be torn. The paper costs about 7 cents per pound. 



Wrapping. 

 All apples should be wrapped in tissue paper. This helps 

 to retain the moisture content of the apples and also makes a 

 cushion between them. In case an apple should decay the 

 paper also prevents the rot from spreading. Apples also 

 pack more firmly when wrapped. Wrapping paper cai? be 



