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period. The essential conditions of such a house are exclusion of 

 light, regulation of temperature, good ventilation under control, con- 

 venience of handling. Provided these requirements are borne in mind, 

 much less pretentious storing houses, readily constructed out of 

 material on the ground, may be made to answer the same purpose. 

 Any roomy shed, built with pug or pise walls, about one foot 

 thick, with ventilators at the top of the walls, will prove cheap and 

 convenient. The ceiling can be made of split logs with a layer of 

 pug on top, whilst an iron roof, with projections to save the walls, 

 would efficaciously keep out the weather. In order to keep such a 

 house cool, the doors could either be left open at night and closed 

 during the day, or a tunnel might be dug a couple of feet or so 

 under the ground, leading into the storehouse. Such a tunnel, 

 with a cowl or windsail on the outside end, would create a cool 

 draught which could be regulated at will inside the structure. 



The sweat boxes should be kept off the floors so as to insure 

 the circulation of air around them. They are also better placed in 

 tiers over the shelves with ample room above for the occasional 

 examination of the fruit. 



If the oranges or lemons have not been graded in the orchard 

 they are, when fit to pack, sorted into two grades, the " brights " and 

 the " russets," whilst all imperfect and damaged fruit is thrown out. 

 The brights are those smooth-skinned fruits without a blemish. 

 They are further graded into " fancy" and " brights," according to 

 size and appearance. 



The russets may also be graded into two classes, the lighter 

 being called " golden russets." The " drops," " culls," and scaly 

 fruit are never shipped and are sold locally. 



All fruit, after grading, are sized. For this purpose special 

 sizers are constructed, which are suitable where large quantities are 

 handled, this operation secures uniform packing. 



When this period is reached, the fruit is wrapped in soft, 

 tough paper, as has already been described in speaking of the 

 methods of packing apples and pears for export. The final twist 

 given to the wrapper is done round the stem and affords a 

 protection against puncturing the fruit packed next in the case. 

 Japanese ricepaper or waxed paper cut in sizes 10 x 10 inches or 10 

 x 12 inches are the best for wrapping fruit. 



Newspapers and printed papers should be tabooed for either 

 lining the case or wrapping the fruit, as the printer's ink is readily 

 absorbed by the fruit and spoils its flavour. 



When packing, only fruits of one size are used for each case. 

 These are firmly set, but not so tight as to crush the fruit out of 

 shape. If a gap shows, it should be filled with white paper shavings 

 and no small fruit should be wedged in, as this will often spoil the 

 sale of the case. 



Brand every case distinctly and neatly. The brand should 

 indicate the nature and, if possible, the number of the fruit and the 



