I82 



if in barrels, they can be packed in the orchard. The pack- 

 ing tables should not be too large, 3 1-2 ft. x 6 ft. is large 

 enough for two packers; many tables are too low, they 

 should be about three feet high. It is very convenient to 

 have packing tables without legs; set them on barrels. The 

 tables should be padded with burlap; have a loose sheet 

 spread over the whole table. We cannot emphasize too 

 much the necessity of careful handling. An orange will 

 stand harder handling than an apple. Pick out perfectly 

 sound apples, put them away, and later compare with ap- 

 ples that were slightly injured; you will be surprised to 

 see the difference in the keeping power. 



Some sort of a press is needed. The screw press is 

 light and convenient. It is an excellent idea to have an 

 iron ring a little smaller than the head of the barrel, with 

 two arched cross bars. The screw comes down on the 

 cross bars; this gets the pressure around the sides of the 

 barrel, not in the center, and with this the head goes right 

 into place. In box packing, a press is almost a necessity. 



PACKING— BARREL PACKING 



This barrel (on the platform) represents the ordinary 

 type of apple barrel. Those with two heads have the de- 

 cided advantage. New barrels are always to be preferred 

 to second hand barrels. The split hoops are not desirable. 

 It (is a good idea to put in a disk to keep the dust out 

 when the barrel is opened. You can have some kind of a 

 brand on the disk. This disk may be of paper and there 

 are various types. It is best to cut the stems for the fac- 

 ing layer as it prevents many stem injuries. The great dif- 

 ficulty in finishing the face layer is the centering. Put 

 the second layer so that it will break joints with the first. 

 It is only necessary to put in these two layers by hand. 

 After each addition of a half bushel, rock the barrel so 

 the apples will settle down. Great care should be taken 

 that the fruit be entire ; the contents of a single barrel 

 should be uniform in size and color, and any two barrels 

 headed with the same brand must be alike, so that the 

 buyer may know what is in the barrel by looking at the 

 brand. 



The final test is in finishing the filling of the barrel. 

 Great pains must be taken to have it come out even, so 

 that the pressure of the head is evenly distributed and no 



