2 7 2 The Canadian Horticultur.st. 



barrel a gentle shake to settle the fruit into place, and when full the bottom is 

 slipped in without pressure, wrong side out, name and quality written on it with 

 a lumber pencil. Three grades or sizes are usually made, called extra, choice, 

 and medium, and all apples that fall on the ground either before or during pick- 

 ing, are put into barrels by themselves, and set away for future examination, as 

 they cannot be depended on for keeping. 



When the barrels are filled, they are taken to the fruit room and stored on 

 end, head down as filled, until wanted for market, when the bottom is taken 

 out, the barrel filled as full as we think safe, a cushioned head is then laid on, 

 and a man, seizing the chime by both hands and laying his fore arms on the 

 head, rocks the barrel back and forth on the floor to shake the apples into place, 

 and fill any shrinkage that may have occurred ; then a sheet of paper is laid on 

 the fruit and excelsior is spread on ; the bottom is pressed in (right side up this 

 time) and securely nailed. The barrel is now turned over and stenciled with 

 name and quality of the fruit and grower's name and address, and it is ready 

 for shipment. The reasons for turning the bottom at first are to give more room 

 in the barrel and to prevent disfigurement by the packers' marks, which are 

 turned inside and so out of sight. 



We use excelsior on the ends, both as a protection against bruising and as 

 a material that will absorb the moisture exhaled by the fruit and swell, so as in 

 a measure to fill the shrinkage and keep the package full. It is clean and sweet 

 and does not head or develop blue mould as chaff or straw is liable to do, while 

 the quantity used is so small that practically it makes no difference in the weight 

 of fruit in the barrel. 



Kxperience has taught us to distrust the keeping qualities of any apple that 

 has lain on the ground over night, consequently they are kept apart, and usually 

 put up for local markets as a separate grade. Our principal market is London, 

 and the freight and other expenses are from 5s. to 5s. 6d. per barrel, and we 

 find that a very few spotted apples in a barrel or a slight slackness, as it is called, 

 when the fruit is found to move in the package when shaken, will cut the price 

 from 20 to 50 per cent, below the market. This being the case, the importance 

 of this subject can be easily estimated. — R. W. S., in Country Gentleman. 



Beans should be picked just as the berry begins to form and before it is 

 perceptible. The universal complaint is that beans are too large. Spread in a 

 cool dry place until thoroughly dry and cool. Pack in a regular vegetable crate, 

 square or octagon— either will do. Settle carefully in filling, using a slight 

 pressure, as the contents will shrink moderately in transit. The round bean sells 

 much better than the flat variety and the wax bean generally higher than either, 

 though the market will not consume near as many of the latter. The flat (Early 

 Mohawk) is the earliest and most valuable on this account. The Valentine or 

 round bean is tenderer and less stringy and sells higher. Pack in one-third 

 bushel boxes. In packing exclude all the moisture possible and let them be as 

 cool and dry as circumstances will permit. 



