PACKING APPLES 



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the face of the barrel. These should be of uniform size and color 

 (Figs. 129, 130, and 131) and should fairly represent the con- 

 tents of the barrel. The interior of the barrel may contain 

 smaller apples than the face, but it should also contain some 

 that are larger. Where the face apples are of uniform size 

 it is possible to tell beforehand exactly how many it will take 

 of any particular size to lay the face. The following table 

 gives the numbers and arrangement of the different sizes : 



TABLE VI. Number and Arrangement of Facing Apples in Barrel. 



The apples intended for the face should be placed in a basket 

 as selected (Fig. 128), and the stem clipped out of each one 

 (Fig. 125). If the stem is not removed it will be bent over when 

 the apple is placed on the head of the barrel, in laying the face, 

 and will usually break the skin, thus giving an opportunity for 

 decay to start. When the required number of apples have been 

 selected, lower the basket into the barrel and pour out the 

 apples very carefully. Next begin and lay a row of apples, 

 stem end down, around the outside of the barrel; then a second 

 row and so on until the entire face is laid. Figures 129, 130 

 and 131 will give a good idea of the arrangement of the apples 

 in the different faces. Having laid the face there are three 

 different ways in which we may proceed. First, we may pour in 

 the apples without attempting to place any more ; or, second, we 

 may place a second layer, or face, directly upon the first one; 

 or, third, we may select apples which have a red cheek (provided 

 we are packing a red variety) and place an apple, with the red 

 cheek down, in each opening in the face already laid. This 



