ELEVENTH ANNUAL MEETING. i55 



A Member : How about the Baldwin ? 



]\Ir. Foster : Well, there are so many Baldwins. The Bald- 

 win is the standard export apple, but there are so many of them 

 that I should say, unless they were landed after the rush is over, 

 it would not be wise to pack in boxes as against the barrel. 



^Ir. Innis : What is the best style of package for berries for 

 the New York market? 



Mr. Foster: We like the 32-quart crate. That is about as 

 good a crate as we have, and it sells about as well as any other. 



Mr. Sternberg: What is the prospect of our being able to 

 ship peaches to Europe? 



Mr. Foster : I do not think there is much of any prospect at 

 present. I am sorry to say that, but we have been so disas- 

 trously unsuccessful with shipments of peaches that I should 

 sav that we could not do much in that line. They do not seem 

 to reach there properly. Those that reach there sound are 

 chilled through, and when they come from the steamer's cold 

 storage they are perfectly black and worthless. What we want 

 is better grading, and better selection. That all goes, you know, 

 to help the fruit to stand up, and it is also helped by cultivation, 

 and spraying, and proper fertilizing. I think it cannot be too 

 strongly impressed upon horticultural societies of this kind that 

 to get the best fruit we have got to give it the greatest amount 

 of care. 



Mr. Sternberg: I want to ask if there is any special way 

 that you recommend apples to be packed for the English market ; 

 that is, as to the way in which they are put up in the package? 



Mr. Foster: The best way to pack apples for the English 

 market is to do it in the orchard, in the field, of course, and to 

 pack immediately from the trees. A platform about the size of 

 that table is the best thing that can be used, and in its absence 

 get a large, stiff plank to lay under the barrel. Take the barrel 

 and turn the face side down, which would be the head of the 

 barrel. We double face them. They look better when opened. 

 Then after facing them double we pour in a basket or two 

 baskets of apples and shake them, not too freely but just enough 

 to jar them and to settle them. Then put in another basket or 

 two baskets, and so on, jarring and settling as you put in each 

 basket until you have got it filled up to about two inches above 

 the chime. Then put on the press. In that way the l:)arrels do 



