HORTICULTURE 187 



shipped a long distance it should be picked as soon as the seeds are 

 fully matured. Winter sorts may be allowed to remain on the tree as 

 late in the fall as will be safe against freezing, but if the fruits of any 

 varieties should commence to drop from the tree they should be 

 gathered at once. 



No specific date for gathering can be given, because of varia- 

 tion in climate with latitude. The orchardist must determine the 

 proper time, judging from the condition of the fruit. Fruit for any 

 season of the year should be carefully picked and the stem not 

 broken, avoiding bruising or breaking the skin. No strain should be 

 made on the stem at its juncture with the apple, as is likely to 

 occur by jerking it from the tree, for decay is apt to set in at its base. 

 Grasping an apple with the hand, placing the thumb at the tip of 

 its stem for a fulcrum, and suddenly giving it a turn over the thumb 

 will separate it from the branch without injury. 



At the time of gathering summer and autumn ripening sorts, 

 they should be assorted and packed into the regular apple crate or 

 box as fast as picked, protected from sun and wind, and sent to 

 market each day. All blemished and undersized fruit should be 

 rejected, as it does not pay to mix in the crate any apples which have 

 been damaged by insects or careless handling. No matter how large 

 and fine-appearing an apple may be, cast it aside if blemished. 



Winter sorts require the same care in picking and assorting. 

 They may be piled up in the orchard under the trees for a while 

 without danger of injury and assorted and packed in barrels after the 

 gathering is done, but it will be a saving of expense and much better 

 for the fruit to place it at once in open crates or boxes and haul it to 

 a storage room, where it may be put into bins, each variety by itself. 



In packing it is the common practice to face the lower end of the 

 barrel with two layers of selected apples. This is what is termed 

 "facing," for it is this end that is opened when examined by the 

 buyers. The balance of the barrel is then filled up loosely until 

 about half full, when it is gently but thoroughly shaken down ; then 

 the filling is completed, rounding up the barrel more than full, the 

 head is put on and pressed into position by means of lever or 

 screw, and hoops are put on and nailed fast. If the apples are 

 properly shaken down while filling the barrel the final pressing and 

 clamping should not injure or mar the last layer of fruit. The safety 

 of the packing consists in firmly compressing the fruit so as to avoid 

 any rattling about, otherwise it will not stand handling without in- 

 jury. In some sections of the country boxes are used instead of 

 barrels, but the same care is necessary to fill the box full so as to pre- 

 vent the fruit from rattling about. 



Disposition of the Crop. As heretofore stated, the crop of 

 summer and autumn apples requires an immediate disposition, either 

 by sale in the market, or by evaporation, or by manufacturing into 

 cider. If properly picked, assorted, and packed, they will "stand up" 

 for several days, and in the lack of a near-by market may be shipped 

 quite a distance safely. But unless the farmer has a convenient 

 near-by market there will be little profit in growing early perishable 



