HARVESTING AND MARKETING 159 



longer, straighter barrel, when stowed on its side on 

 shipboard, does not rock so much as the barrel with 

 bended staves. It therefore keeps the fruit in better 

 condition in going across. 



There is, of course, a certain advantage to the 

 grower in using a 96-quart barrel in place of a 100- 

 quart barrel. Four quarts of apples are worth saving. 

 At this rate a man would gain one barrel in 25, which 

 would be a saving of 4%. In most factories any ad- 

 justment which accomplishes a saving of 4% is con- 

 sidered well worth making. A smaller barrel furnishes 

 an even three bushels, which is all the purchaser is 

 really entitled to. The question of adopting the 96- 

 quart barrel in the United States has often been dis- 

 cussed, but the proposition has never made much head- 

 way. It will doubtless be a long time before we ever 

 come to it. 



Apple barrels are made out of all sorts of lumber, us- 

 ually from such timber as is not very valuable for other 

 purposes. Elm is used to a considerable extent and 

 makes a good barrel. Hickory used to be used, but it 

 is now too expensive. Hemlock and spruce are used 

 to some extent; so is cheap pine. Chestnut and birch 

 are occasionally worked up into barrels. The hoops 

 are usually made out of the same stock, although occa- 

 sionally timber which is not fit for anything else is 

 worked up into hoop stock. In some parts of the 

 country split hoops are used, in which case young 

 birches and large alders are worked up. 



The best method for one buying apple barrels is to 

 get them knocked down, staves, heads and hoops sepa- 

 rate. It. is best, of course, to buy this stock in car lots. 

 It is then delivered on the farm of the grower to be 

 worked up into barrels on the premises. A small 



