HARVESTING AND MARKETING' 157 



barrel and the fruit poured out with a minimum of 

 bruising. 



It is desirable that sorting be done as much as pos- 

 sible by one man. Frequent shifting about on this job 

 always gives an uneven grading of fruit. 



The question of whether a certain apple should be 

 put into the first or into the second grade is largely a 

 matter of judgment in the end. It depends also upon 

 the run of the lot. If the apples are all running large, 

 then medium-sized specimens should be put among 

 the seconds. In other words, it is more important that 

 a barrel of apples should be uniform in size than that 

 they should attain any particular size. The question 

 is relative rather than absolute. 



Nevertheless the Apple Shippers' Association has 

 adopted a rule, which is departed from when neces- 

 sary, and which is enforced in critical cases. Their 

 rule is as follows: 



"The standard for size for No. I apples shall be not 

 less than 2^/2 inches in diameter, and shall include such 

 varieties as Ben Davis, Willow Twig, Baldwin, Green- 

 ing, and other varieties kindred in size. The standard 

 for such varieties as Romanite, Russet, Winesap, Jon- 

 athan, Missouri Pippin, and other varieties kindred in 

 size shall not be less than 2j4 inches. And, further, 

 No. i apples shall be at time of packing practically free 

 from the action of worms, defacement of surface, or 

 breaking of skin ; shall be hand picked from the tree, 

 a bright and normal color and shapely form. 



"No. 2 apples shall be hand picked from the tree; 

 shall not be smaller than 2>4 inches in diameter. The 

 skin must not be broken or the apple bruised. The 

 grade must be faced and packed with as much care as 

 No. i fruit." 



