HARVESTING AND MARKETING 129 



combination of the two that I think is produc- 

 tive of results. We pay a minimum day wage 

 and for those who make the best records each 

 day we pay a bonus. The fruit is picked and 

 deposited in field crates and each picker is 

 provided with a bunch of numbered tickets, one 

 of which goes in each crate. When the crate 

 reaches the packing house it is inspected as it 

 is emptied on the grading table and a record 

 made of the picker's number and the condition 

 of the fruit. If any apples show bruises, or if 

 they lack stems or have attached to them any 

 twigs in addition to the normal stems, that is 

 set down against the picker represented by the 

 number on the ticket. If crates come to the 

 packing house repeatedly in bad order the par- 

 ticular worker who is responsible for the neg- 

 lect is "fired." In this way carelessness is 

 punished and a premium is placed on good 

 work. When the field crates are filled they 

 are hauled to the packing house which should 

 be centrally located. Here the fruit is first 

 graded and then packed. 



Apple-growers over the eastern part of the 

 United States have much to learn about grad- 

 ing because it is not often that two men will 

 have the same standards in mind when they 

 are packing their best quality of fruit. In the 

 West grades have been long established and the 

 resulting packs are so uniform that the buyer 



