PACKING AND MARKETING THE CROP. 101 



facilities for properly handling and securely packing the 

 material with the least labor, expense and chance of in- 

 jury to the crop. 



This packing-house should be located in the most con- 

 venient position for handling the vegetables and fruits, 

 so that the distance for hauling from the field will be 

 reduced, and at the same time easy access will be ob- 

 tained to the thoroughfare leading to the depot. This 

 matter, of course, can only be determined by the circum- 

 stances and facilities surrounding the location of the 

 garden and its approaches. The building should be airy, 

 with ample room for all purposes for which it is con- 

 structed. There must be an entrance for the crop from 

 the fields and another for transporting the filled crates 

 and packages to the depot for shipment. The drivew T ay 

 in both instances should be so built that there will be 

 as little lifting as possible, in order to reduce to a mini- 

 mum the expenditure of labor and the chance of injury to 

 the tender products of the farm. 



There should be at least three compartments in the 

 building; one in which to store the fruit and vegetables, 

 where the temperature can be kept to a uniform degree. 

 This may be called a cooling room, and is a necessity in 

 the proper handling of vegetables and fruits. Some 

 products of the farm would certainly spoil before reach- 

 ing market if packed before first being stored in the cool- 

 ing room. Another advantage of this room is that it 

 permits of shrinkage in some varieties of fruits before 

 packing, thus reducing the trouble of loose packages 

 on reaching the destination, particularly if shipped to a 

 considerable distance from the farm. Another room 

 should be provided for storing the crates, baskets and 

 other materials used in making the packages. This room 

 should be darkened, but at the same time well ventilated 

 and dry, so that the wood will not stain and thus lose its 



