CHAPTER XIX. 



Picking and Packing. 



The methods of picking our fruit and packing it for market 

 have been of a character somewhat primitive until very recently. 

 The fruit has been ruthlessly jerked from the tree, and poured 

 into boxes containing about two hundred oranges of average 

 size, and the lids nailed on, without any grading or packing of 

 the fruit. 



Within a few years some of our most progressive growers 

 have paid some attention to grading, and, fortunately for many 

 others, necessity is forcing it upon them. Step-ladders and 

 long plain ladders are used in gathering the fruit that cannot 

 be reached from the ground. The operator uses an open basket 

 or a sack with a hoop in the mouth, and, if the trees be seed- 

 lings, a pair of thick, strong gloves, to prevent the thorns from 

 puncturing the hands. The fruit is usually removed by a quick, 

 peculiar, side-like jerk. Few specimens refuse to part from the 

 stem without injuring the fruit if picked in this manner. The 

 fruit, if damp, should be dried a few hours in the sun, or other- 

 wise, before packing, that no superfluous moisture may remain 

 on them when placed in the packages for transportation. They 

 should be carefully sorted, making three grades of them, and 

 should be placed in layers in the packages ; they will then pre- 

 sent a uniform and inviting appearance when opened. All or- 

 chardists should provide a brand for their packages; this would 

 compel the producers to strive to excel in the quality of the fruit 

 sold in such branded packages ; it would also build up a repu- 

 tation for superior brands of fruit. The boxes should be made 

 of good, seasoned material, and with plenty of openings for ven- 

 tilation. The brand should be placed conspicuously on the end 



