298 THINNING AND HARVESTING FRUIT 



tier are placed in the depressions of those of the first tier. 

 The fruit is then carefully placed in the barrel, shaking 

 it frequently to settle it well until the barrel is filled to 

 within a few inches of the top. Then the top is faced with 

 one or two tiers the same as the bottom. The head is placed 

 over the fruit and with a barrel press it is forced down 

 into place. The hoops are driven down and nailed. 

 Liners or cleats are then nailed down against the inside 

 of the staves at right angles to the grain of the head to 

 strengthen it. 



Apples packed in boxes must be sorted carefully as to 

 size. The method of packing depends so much upon the 

 form and size of the fruit that it is only by experience that 

 one can tell the style of pack best adapted to the par- 

 ticular fruit at hand. 



Storing. Only good fruit will pay for storage. Second- 

 grade stock seldom keeps well. Wormy, scabby, or care- 

 lessly handled fruit decays rapidly. Fruit should be placed 

 in storage as soon as possible after harvesting. The com- 

 mon practice of allowing apples to lie on the ground in the 

 orchard to sweat for a few days after picking spoils their, 

 storage value. Small packages, as barrels, crates, or boxes, 

 are best for storing fruit, as they can be cooled off rapidly 

 and will not heat under such conditions. 



Fruit may be stored in any building in which the tem- 

 perature, ventilation, and moisture can be controlled. The 

 nearer the temperature is to freezing, the slower is the rip- 

 ening process. Most fruit is stored at a temperature of 

 from 33 to 35. Slight freezing will not necessarily injure 

 fruit if the temperature is raised slowly, but there is no 

 advantage in this practice. Fruits lose their quality if 

 the storage room is not properly ventilated. Good vend- 



