THE APPLE 



63 



New ones are of course to be preferred, but cost more 

 than second-hand flour barrels. The former can be 

 bought for about thirty to forty cents each, while the 

 latter will cost from ten to twenty cents, according to 

 the quantity purchased. Many growers secure a supply 

 from time to time, as they are ready, from grocers or 

 boarding houses and get them at low prices. The bar- 

 rels thus obtained will need more or less repairing and 

 should be put into good shape before the crop is ready 

 to harvest. The heads should be looked over and 

 matched up and placed one on top of another in barrels, 

 so as to be ready for use without delay. They are 

 cleaned by washing and drying. First the flour and 

 dirt are brushed out, then a pailful of water poured in 

 and with an old broom the inside washed. This water 

 is then poured into another barrel and thus three or 

 four barrels can be washed with one water. 



A layer of choice specimens is first placed on the 

 bottom of the barrel with the stem down, and while 

 finely colored specimens should be used for this they 

 should not be very much better than 

 those of the remaining part of the 

 barrel. 



The barrel is then filled up with 

 choice fruit, shaking it from side to 

 side several times as it is being filled. 

 It should be filled two or three 

 inches above the top of the barrel 

 and be made as level as possible. 

 The head is now put on and the 

 screw press, Figure 38, adjusted. 

 This press is much more convenient 

 than that fixed on a platform, as it 

 can be carried from tree to tree. Figure 39 shows a 

 lever press. Sometimes a false head with a lining of 

 canvas or wadding is put on first, to prevent bruising the 



-^T" 



i 



Fig. 38— Screw Press 



