HARVESTING AND MARKETING 155 



I 



sorting. In general, however, it is a mistake to leave 

 the fruit ungraded, as is sometimes done, up to the 

 time when it is sent to market, which may be late in 

 the spring. 



SORTING APPLES 



The grading of the fruit is extremely important 

 from every point of view. There is hardly anything 

 which affects the price secured more than this. Many 

 fine apples bring outrageously low prices, because they 

 are carelessly, ignorantly, or deceitfully graded and 

 packed. 



Proper grading requires good judgment and con- 

 siderable experience. The man who sorts and packs 

 the fruit should be the expert of the gang. The man- 

 ager can afford to pay him good wages, although, as 

 a matter of fact, such men rarely secure more than 

 $2 a day. 



Some men spread the fruit on the ground for sort- 

 ing. It is a good deal better to have sorting tables, 

 which should be 3 feet wide and 6 to 8 feet long. 

 They should be 8 inches deep, and should be put on 

 trestles or legs so as to stand about 3 feet 4 inches 

 from the ground. It is good policy to have the bot- 

 tom and sides padded to prevent bruising of the fruit. 

 We have frequently seen the bottoms made with slats, 

 the idea being to allow the leaves and other rubbish 

 to* sift through. This is not a good practical con- 

 struction. In the first place, it weakens the bottom, 

 and in the second place, these slats are always inclined 

 to bruise the fruit more or less. It is easy enough 

 to dispose of the rubbish in some other way. 



On the table like that here described from two to 

 four barrels of fruit can be spread out at once. It is 



