PREPARING THE FRUITS FOR MARKET 33 



which, the work is done is comfortable and clean. It 

 should have a temperature of about 60 to 65 degrees. 

 This is ample to enable the workers to be comfortable 

 and at the same time will not materially hasten the rip- 

 ening processes of the fruit. 



Such a place may well be equipped with electric lights, 

 so that when grading is done in the late evenings or 

 on cloudy days there will be no chance for error be- 

 cause of inability to see blemishes or bruises. It has 

 been determined by experience that the workmen will 

 do much better work where all things are convenient 

 and the room comfortable, than they will in close or 



Fig. 22. SIZIXG BOARD, 18" x 4" x H". 



cramped quarters. It is not possible to do good grad- 

 ing or packing in dark, gloomy cellars or in open sheds 

 or buildings where the environment is such as to make 

 conditions uncomfortable. 



Thejbeginner will usually need some kind of a me- 

 chanical device for determining the sizes of the apples. 

 A small board with holes, ranging from 2 to 3 inches 

 in diameter, is often used. (Fig. 22). This is kept handy 

 so the person grading can occasionally try an apple and 

 thus familiarize himself with the different sizes. After a 

 few hours work with this board, it can then be largely 

 dispensed with. Where pains are taken, in picking the 

 fruit from the trees, to dispose of badly deformed or 



