What is First-class Fruit? 403 



should not only reach its destination in approxi- 

 mately the same condition in which it leaves the 

 orchard, but it should also be attractive and uni- 

 form in quality, and capable of being held for some 

 time when it reaches the wholesaler. Mere sound- 

 ness or perfectness of form and freedom from all 

 bruises and blemishes do not constitute a first -class 

 apple. All the specimens should grade up to a 

 more or less uniform standard of size and shape, 

 and any fruit which is ever so perfect in itself 

 would not be considered to be first-class amongst 

 fruits which average either very much larger or 

 very much smaller. In other words, there is a great 

 difference between a perfect specimen and a first- 

 class parcel. Perhaps it will answer all require- 

 ments to define first-class fruit as a quantity of 

 sufficient amount to be quoted in the market (as 

 one box, basket or barrel), which is thoroughly well 

 packed and of one variety, and in which the indi- 

 vidual specimens are very nearly uniform in size, 

 shape and degree of ripeness, are possessed of full- 

 length stems (in stem -bearing fruits), are free from 

 bruises and injuries and all insect and fungous 

 blemishes, are fully characteristic of the variety, 

 and are in that stage of maturity which the market 

 demands at the time of their exposure for sale. 



This is well illustrated in Fig. 91, which repre- 

 sents a tray of winter apples. It shows a variety of 

 apples of second and third class, and yet they were 

 taken from a lot which sold for first-class fruit. It 

 may be well to designate the particular points in 



