40 THE CANADIAN HOKTICULTURIST. 



your customers by giving them a good article, and establish a repu- 

 tation for fair dealing and good fruit, I would recommend the following 

 course : Get the very best packages of the different kinds wanted, 

 -and if you get quart baskets for berries and small fruits have them 

 hold as near two pints as possible. If you get an order for half a 

 bushel of plums or peaches don't try to put them up in a twelve quart 

 basket ; if you are ordering barrels to be made for apples don't tell the 

 cooper to cut the staves a little shorter than for flour barrels, or to 

 draw in the bilge a little. When you put in your fruit don't put it in 

 unsorted, just as it comes from the tree ; some of the gnarled and 

 wormy specimens won't hurt, the pigs, and if you make two classes 

 after you pick them out they will sell for more than enough more to 

 pay for the trouble of sorting. When you put them in your packages 

 don't put all the best on top, but have it uniform throughout, and then 

 you need not be afraid to put your name on it, or offer it to a man the 

 second time. Pursue this course from year to year, and you will never 

 fail to find customers for your fruit at a fair price. 



Mr. Woodward, of Lockport, N.Y., thought the best way of packing 

 apples was to lay them stem downward, three deep, and then fill up 

 gradually, and shake them down as they were put in. The trouble with 

 people was that they were not too honest. They endeavored to cram 

 too much into the barrels, and just cheated the hogs. 



Mr. Beadle wished to know if it was advantageous to wrap each 

 -apple separately in paper. He thought it was, as it evinced care on 

 the part of the shipper, and buyers would place confidence in fruit 

 thus packed. 



Mr. Pettit thought apples were overpressed in barrels, and thought 

 that something might be gained by shaking them down after each 

 basketful was put into the barrel without pressing. 



FRUIT DRYING. 



The best method of preserving fruit and vegetables by drying ? 



Mr. Beadle opened the subject, and spoke of the old fashion of 

 •drying apples on strings, and said the market quotations showed a 

 difference of 100 per cent, in favor of the evaporated apple of the 

 factory. There were several patent dryers which gave good satisfaction 

 in preparing apples for the market. This evaporating process opens 

 up a way of disposing of fruit which could not be marketed in barrels. 



