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specialty of fancy fruit have adopted the practice of picking over 

 the tree two or three times. Those apples which are mature and 

 colored are taken off at each picking, while those which are yet 

 green are left. These green apples increase in size rapidly and 

 take on the proper color eventually. The men who have tried this 

 method say that it pays well. 



In handling the fruit in the orchard, between the trees and the 

 storage room, or later, between the storage and the shipping sta- 

 tion, some suitable wagon ought to be provided. A stone boat is 

 sometimes used and is not the worst thing that could be found, 

 especially for short hauls and small loads. It is better, however, 

 to have one of the low-down wagons made especially for handling 



HOME-MADK FKUIT WAGON FOR HANDLING BARRELS. 



fruit. In the illustration one is shown as it was actually made up 

 at home. Some sills were hung by strap irons from the front 

 and rear axles of a common wagon frame, and on these some 

 boards were laid, making a floor for carrying the barrels. Han- 

 dling barrels of apples in and out of the common high wagon is 

 hard and expensive labor, and it is apt to damage the fruit. 



Grading the Fruit. 



In nothing does the work of the experienced apple seller differ 

 more from that of the inexperienced man than in the grading of 

 the fruit. All of our city markets have now reached a point where 

 fruit can hardly be sold at any price unless it is carefully and uni- 

 formly graded and properly marked. 



Apples should be graded into at least three lots which we may 

 call firsts, seconds and culls. Sometimes four grades are made, 

 but the three here mentioned are the most usual. The first grade 

 of fruit must be of good size, uniform in shape and color, free 

 from blemishes and true to name. Second grade fruit is smaller, 

 not so well colored, but must be free from any serious blemishes. 

 The National Apple Shippers' Association has adopted a rule for 



