PACKING AND MARKETING FRUIT. 



"VTOTHING is more lamentable than to see the loose, thoughtless, and reprehen- 

 sible manner in which much fruit is packed and sent to market. In numbers 

 of instances no care whatever is taken in selection, but small, specked, and partially 

 decayed fruits are included with others which, if kept to themselves, would form a 

 creditable sample. Also it is pitiable to see good fruit of the softer kinds, such as 

 grapes, plums, and peaches, spoilt in transit either through over-ripeness when sent off, 

 or loose packing the fruits shakiug to and fro till they are rendered worthless by 

 bruising. It has been stated that in many agricultural districts less care is taken in 

 sending fruit to market than potatoes. This is true, because the potatoes are sorted 

 but the fruit is not large and small, good and bad, being all sent together, and all 

 consequently branded us " bad " in the market. It is not so much the superiority of 

 the imported hardy fruit itself as convenient careful methods of packing which has 

 given it such a firm position in our markets. Tho best fruit in the world may be 

 spoiled in a railway journey, and vast quantities are so spoiled every year the labour 

 and expense of months being prejudiced, and to a large extent wasted, by neglect in 

 sorting and errors in placing the produce on sale. It may be useful to refer to packing 

 different kinds of fruit for market. 



Apples. Early apples should be gathered when large enough or sufficiently 

 matured for the early season's markets, as they usually bring the best prices. The 

 soft-fleshed kinds, such as Lord Suffield, Ecklinville Seedling, and others, travel badly 

 if left on the trees to become fully ripe, but if gathered under-ripe they must be 

 marketed as soon as possible. If the trees are heavily cropped a third, or even half, 

 may be picked for immediate sale, and those left will grow much finer than if the full 

 crop had been left to ripen. Apples for late storing are best left on the trees as long 

 as possible, without incurring danger from frost. Storing has been fully treated on 

 pages 203 214, Vol. I. Choice fruit is best laid in single or double layers on shelves 

 in a fruit room; large quantities may be laid on a dry floor, and covered after 

 sweating with straw. The fruit must be kept secure from frost. 



VOL. in. r x 



