HARVESTING, MARKETING AND STORING FRUIT. 145 



second hoop, as this would allow the barrel to spread too much. 

 A head is then put on under a barrel press and is slowly forced 

 into the barrel. While the pressure is being applied a few well 

 directed strokes with a hammer directs the head into place, when 

 the chime hoop is driven down and a few nails are put in to 

 hold the head in place while the press is removed. The outside 

 chime hoop is put on and nailed in place and then- the lining 

 hoops are nailed fast. The barrel is then turned over and sten- 

 cilled on the end that was downward but is now the top. 



A package thus packed opens up with a nice show of evenly 

 packed apples and makes a good appearance. The necessity of 

 pressing in the apples arises from the fact that otherwise the 

 apples will shake in the barrel when it is moved and will bruise. 



A properly pack- 

 ed barrel has no 

 movement of its 

 contents. There 

 is considerable 

 bruising of the 

 fruit where the 

 pressure is ap- 

 plied but such 

 bruises are not 

 often injurious. 



Barrel press. 

 There are sev- 



U V 



Fig. 71 Packing presses for apples, a.- eral kinds of bar 

 Foot press, b. Screw press. re j presses in 



common use. Presses illustrated in figure 71 are the forms com- 

 monly obtained from the implement dealers. Where such a press 

 cannot be conveniently obtained, a very good one may be made 

 by any blacksmith by using an ordinary bench screw for applying 

 the pressure. 



Grades of fruit. For the most successful handling of fruit 

 there is nothing more important than proper grading. Even grades 

 of fruit that can be depended upon soon establish for a shipper 

 a reputation that is of great advantage to him in marketing his 

 product. The grades of fruit are variously designated. It is 



