PACKING APPLES FOR EXPORT. 



last year as there was any where in this 

 section. It took 55 barrels of mixture 

 to go over it all. In sorting and pack- 

 ing I make three grades, No. x, No. 2, 

 and peelers which I sold to the factory. 

 I brand them with a circle brand, hav- 

 ing a Maple leaf in the centre and the 

 words Canadian apples, packed by Albert 

 Pay, St. Catharines, Ontario. This is 

 used on the No. 1. The No. 2 are all 

 marked seconds. ' Last year I used on 



rels. I usually get my barrels early in 

 summer and store them till wanted and 

 then they are thoroughly dry and \ 

 endeavour to keep them that way until 

 shipped as I think a good dry barrel 

 will help to absorb the sweat from the 

 fruit. For packing I use a screw press, 

 and the baskets are round, with a board 

 bottom, with a hinge on one side and 

 a string or cord on the other, which is 

 hooked to the top rim ; the basket cord 



Fig. 1542. — "The Gables," Home of Mr. Jno. Stewart Carstairs, Iroquois. 



the face of each barrel a heavy white 

 pulp paper, with an edge turned up 

 about 1)4, inches, which just fitted the 

 head of the barrel, and on opening the 

 barrel the apples were covered, on re- 

 moving the paper the face of the barrel 

 showed a bright clean appearance on 

 the No. 1. I cut all stems off the face 

 row and face with a double row. I have 

 never used any other package than bar- 



loosened and the basket gently lifted 

 up, when the fruit goes out of the bot- 

 tom. This, I think, saves a great deal 

 of bruising. I believe thorough shak- 

 ing on a good solid floor or plank, after 

 each basket or two is put in, is better 

 than pressing so much on the top. I 

 have shipped every year, for a number 

 of years, to some private customers in 

 England and Scotland and all the re- 



85 



