HANDLING THE CITRUS CROP. 4()3 



so lie took three of the barrels to his house (first being 

 more careful in picking and handling fruit) and he packed 

 them first a layer of black moss, then a layer of oranges, 

 and so on, and marked the number of oranges on each 

 barrel outside. I packed one barrel first a layer of 

 oranges, then a sheet of newspaper, second barrel papered 

 each orange, and third barrel no paper (same as all ship- 

 ments before), and marking the number of fruit in each 

 barrel. We requested an exact report on each barrel by 

 number. The report came: 'Not a rotten orange in any 

 barrel,' and they sold at $16.00 per barrel. That seemed 

 to tell the story and from that day my brand has had the 

 reputation of standing up. An orange does not show 

 a bruise, but it is likely to be there all the same, and the 

 only safe way is to handle, not pour the fruit. If fruit 

 drops the shortest distance, it should not go in the regular 

 shipment." 



For convenience in discussing the marketing of citrus 

 fruits we have considered the subject under these heads: 

 (1) Picking, (2) Curing, (3) Grading, (4) Packing, ^5) 

 Marketing. 



PICKING THE FRUIT. 



Time. Early in the season, when the markets are 

 good, there is a strong temptation to pick sweet oranges, 

 pomelos and mandarin oranges before they are ripe. Only 

 too frequently large quantities of green fruit are placed 

 on the market, particularly during the months of Sep- 

 tember, October and November. The result is that the 

 market is weakened, the reputation of the growers suffers 

 and frequently loss of money brings the folly of the prac- 

 tice more strongly to the notice of those who would be 



