REPORT OF THE CRANBERRY SUBSTATION. 



125 



graded with a thirteen-thirty-second-inch grader. They were screened in 

 the afternoon of October 26 and the morning of the 27th. Those packed 

 in barrels were run from the mouths of the screen as usual, no easer being 

 used, while the other lot was run from the mouths of the screen into 

 crates placed up close to them. The berries were packed for shipment 

 October 27 and left in the basement of the screenl:iouse until November 1, 

 when they were taken to Wareham in an auto truck and shipped to 

 Chicago on top of a carlot of berries. The two barrels and four crates 

 included in the test were examined in Chicago November 15, the crates 

 showing 18 per cent of spoiled fruit, and the barrels 22 per cent. 



12. Shi'p'ping Cranberries in Chaff v. shipping them in the Clean 

 Condition. 



Table 12 shows the experience with fruit of the McFarlin and Middle- 

 borough varieties packed at Wareham October 26 and shipped to Chicago. 

 The first lot of each variety was shipped in the chaff. Each second lot 

 was carefully separated and sorted before shipment, and the shrinkage 

 noted. All the lots were run through a separator at Chicago on November 

 15, and the shrinkage again noted. With both varieties the total loss of 

 berries was greater with those cleaned before than with those cleaned 

 after shipment. This was especially noticeable with the Middleborough 

 variety, which contained no frosted berries and therefore gave a more 

 reliable test. 



Shipping in chaff involves the extra expense of freight charges and 

 containers for the chaff and rotten berries which would be taken out in 

 cleaning. On the other hand, fruit shipped in the chaff may be held in 

 storage and run through a separator as sold. Hand-sorting not being 

 necessary, the cost of preparing for sale is materially reduced. 



Table 12. — Shipping Cranberries in Chaff v. shipping them in the 

 Cleaned Condition. 



