132 BIGGIE ORCHARD BOOK 



up one for No. 1's, the other for No. 2's and as the 

 fruit is picked over, each class finds its way into its 

 respective barrel. Whether this work should be done 

 soon after picking, or later during the winter, depends 

 largely upon the grower's own methods. Wilmer 

 Atkinson prefers the latter way (see preceding 

 chapter) . One thing is certain : // pays to grade 

 fruit. Most of this grading is done by ' * hand and 

 eye ' ' ; machine graders are sometimes used. 



PACKING APPI^S. Two layers of fruit should be 

 placed in the bottom of barrel, with stems down and 

 as close together as possible. These will form the 

 facing, for this end will be 

 the top when opened. Fill 

 in with the same grade, often 

 shake, and when near the 

 top put in two more layers 

 with stems up, letting the 



FANCY APPLE-PACKING 



layer 



above the chine of barrel. Now put on lid and 

 slowly press into place, shaking the barrel in the 

 meanwhile. 



Some packers place a round, corrugated paper 

 cushion beneath and on top of the fruit in each barrel ; 

 some use no cushion of any kind ; others use ordinary 

 paper ; a few decorate the top with an edging of white 

 lace-paper, in addition to the corrugated cushion. 

 For filling the barrels, a small basket, one that will 

 go down into the barrel, and provided with a swing 

 handle, will be found very convenient. This basket 

 is filled with fruit, let down into the barrel and turned 

 over, allowing the fruit to run out. 



