PICKING, PACKING, AND MARKETING 79 



placed in the shade and In the coolest spot 

 available. The packers then take the boxes 

 as they need them, emptying the fruit on 

 small trays or tables three feet wide and 

 four to six feet long. 



All imperfect and defective specimens are 

 then removed, the remainder being sorted 

 as to size and sometimes colour, placing 

 them In the boxes, the top layer of fruits 

 being arranged evenly, hulls all one way 

 down, making the full boxes very attractive. 

 These layers may be arranged in tiers 

 4 X 4, 4 X 5, and 5x5, according to size. 



The full, well-packed boxes are then placed 

 in crates. The thirty- two-box crate has 

 eight boxes on the bottom layer, then a slat 

 form on top. This protects the layer and 

 serves as a foundation for the next layer. 

 Four layers of eight boxes each constitute 

 the standard crate, except In the case of the 

 refrigerator crate. One good packer will sort 

 and pack from fifteen to twenty crates a day 

 at a cost of from 1 5 cents to 25 cents per crate. 



RULES FOR PACKING 



I. No culls in the boxes. Put nothing 

 but fair-sized fruit, none under five tier. 



