104 THE CONNECTICUT POMOLOGICAL SOCIETY. 



the one word — disappointment! Let us then enquire first 

 the reasons, and then, if possible, apply the remedy. 



In the first place, the demand for labor was so impera- 

 tive that help could not be obtained to pick our fruit until 

 it was over-ripe; factories absorbed every idle laborer, and 

 nearly every one was behind their orders for goods. In 

 the second place, there was a barrel famine. Factories had 

 gathered them in for shipment of merchandise, and coopers 

 could not make them fast enough to supply the demand, so 

 apples had to be picked and put into piles to mellow and 

 decay. Again, the temperature of the weather was so 

 variable — from freezing cold to summer heat — as to induce 

 unprecendented decay of the fruit. There are other causes 

 for failure of which I will speak later, but let us first con- 

 sider these three and, if possible, find a remedy. 



To my mind, foresight is, in a great measure, the 

 remedy. We should learn from the manufacturer that in 

 times of great business activity help is a necessary adjunct 

 to success. Have help and plenty of it engaged against 

 the time of emergency, so that the apples can be picked 

 promptly as soon as ripe. A few days, instead of a few 

 weeks, should be our highest ambition to see the apples 

 picked and put in proper storage. In order to do this the 

 most expeditiously the barrels should be engaged before- 

 hand and, if possible, gathered and put in trim for immedi- 

 ate use, so as to pick, assort, pack and ship to market or 

 cold storage within forty-eight hours after picking, or put in 

 some cool place where the temperature will be even. If 

 help can be obtained, it costs less to handle direct from 

 tree to market than any other way. Take time by the fore- 

 lock and have your market made before picking. Be hon- 

 est in the assorting and packing, so as to gain the confi- 

 dence of and hold your customers. It is possible for a 

 commercial fruit grower to build up a good reputation. 

 Stencil your name and orchard on every barrel; it is only 

 bitsiness-wise. Ask a good price and make them worth the 

 price asked. 



The great and final question I shall consider and the 

 one that is the key to success, is, "How shall we sell our 

 fruit?" The tendencv of the times is to let the middle 



