-7- 



cover, lessening the chances of girdling during the present grwing season, 

 and also, during the sno\v-free pcri->ds of winter and early spring. The use 

 of this method is highly recommended in young blocks of trees, .ir where 

 the trees are v/idely spaced, with the resulting heavy c iver crop. 



CAIJNERY GRADES 



For the first time in history, so far as we can discover, 

 cannery grades of apples are being bought by at least one Massachusetts 

 concern. This provides an outlet for fruit which is not quite good en mgh 

 to be offered on the fresh fruit market. The principal requiremp-nts for 

 these grades are as follows: 



U» S. ^1 Conners Handpicked apples, 2-g-" and larger , reasonably 

 round, not overripe, froo from decay, wona holes, freezing injury, internal 

 breakdown, and frou any defect which cannot be removed during the usual 

 commercial preparation for use without causing a loss of over 5%, by v/eight, 

 of the apple in excess of that v;hich would occur if the apple were perfect. 

 Color not essential . Light surface scab not harmful, 



U.S, ^2 Cannsrs Dropped apples and culls from handpicked apples, 

 any size , firm 'rTpo, not overripe, free from decay, freezing injury, excessive 

 internal breakdovm cjid from any defect v/hich comiot be removed during the 

 usual comiuercial preparation for use without causing a loss of over 25%, 

 by weight, of the apple in excess of that which would occur if the apple 

 were perfect. 



One reason v/hy the first mentioned grade is worth about bO% more 

 than the latter is the larger size which makes it possible to peel, core, 

 and trim with less v/aste. In fact, the lattrr grade apples are used for 

 apple juice. The following table taken from a recent Apple Institute re- 

 lease brings out the relation between size and waste in preparation: 



100 lbs, of apples by size 



2 1/4" 

 2 1/2" 

 2 3/4" 

 3" 



Net yield after pooling 



THE "DROP "CiUEST ION 



Not so many years ago it was a common practice to begin harvest- 

 ing Mcintosh apples around Sept, 12 to 15, Today we find the harvest in 

 full swing around September 8 to 10 and in some orchards a start is made 

 as early as September 5, The principal reasons for advancing the date of 

 harvest seem to be (1) a desire to get the apples picked before they drop, 

 on the theory that a green, unbruised apple is worth more than a red, bruised 



