Packing and Grading the Fruit 291 



have used the 3-3 pack; in fact, such a pack is not 

 allowable. Figure 82 is the 2-3 diamond pack used 

 for the extra grade. This box contains 70 peaches 

 and may be considered an excellent grade. This style 

 will accommodate peaches of any size, from 40 to 80 to 

 the box. Associations should insist on a 3-3 pack for 

 108's and 90's and a 2-3 pack for extras, and many do 

 so. These styles have proved to be the best, and uni- 

 formity in packing is a great aid in marketing. 



In placing the fruit in the box it should be pressed 

 together tightly enough to give a slight bulge to the sides 

 of the box; and by working the larger fruit nearer the 

 center it gives a slight bulge to the top and bottom. With 

 the top on the box every fruit should be held firmly 

 in position. Both the top and the bottom are cleated 

 to save the fruit from any pressure after the boxes are 

 stacked. 



Overripe fruit is culled out by the packer and is either 

 packed in boxes and marked "Ripe," for local shipment, 

 thrown in the cull box, or put in boxes to be delivered to the 

 canning factory. 



Some growers are beginning to wrap a part of the fruit 

 with wrappers printed in attractive colors with a design and 

 the owner's name and address; others are wrapping in two 

 colors of paper. It may be said that both add to the 

 attractiveness of the package, and the first surely shows 

 that the grower is not ashamed of his grade and pack. 



Most of the packing is done by girls. A good worker 

 will pack 200 to 250 boxes per day. The common price 

 paid for packing peaches is two cents per box. The grower 

 delivers the fruit to the table and furnishes a man to take 



