x THE APPLE 



PAGE 



CHAPTER XXII. TICKING 266 



How to pick, 267 — Equipment for picking, 268 — Organization of the 

 picking force, 269 



CHAPTER XXIII. GRADING 270 



Reasons for better grading, 270 — Grading rules and laws, 271 — 

 Methods of grading, 281 — The Schellenberger machine and how it 

 works, 285 — The Woods grading machine and how it works, 289 



CHAPTER XXIV. PACKING 293 



Which package to use, 293 — Box material, 295 — Lining paper, 296 — 

 Layer paper, 296 — Wrapping paper, 297 — Wrapping the apple, 297 — 

 Packing table, 299 — Packing the box, 300 — The bulge, 305 — The 

 box press, 305 — Labeling, 308 — The standard barrel, 308 — Packing 

 table, 308 — Filling and tailing, 310 — Papering, 310 — The barrel press, 

 312 — Labeling, 312 — Comparative cost of boxes and barrels, 3 1 2 



CHAPTER XXV. MARKETING 314 



General conditions, 314 — Production in the United States, 316 — De- 

 crease in number of trees of bearing age, 317 — Number of apple trees 

 and production by states, 317 — Shipping, 318 — Consignments on 

 commission, 320 — The jobber, 324 — The retailer, 324 — Association 

 selling, 324 — Efficient distribution, 326 — New markets, 327 — Ex- 

 port, 328 — Selling fancy apples, 329 — Cost of selling compared with 

 cost of growing, 330 — Advertising, 330 — Methods of attracting 

 attention, 332 



CHAPTER XXVI. STORAGE 333 



Apple storage, 333 — Temperature for storage, 334 — Function of tem- 

 perature, 335 — Time for storing, 335 — Removal from storage, 336 — 

 Wrappers, 336 — Packages, 336 — Importance of unbroken skin on 

 apples for cold storage, 337 — Apple scald, 337 — Preventing scald, 338 



— Frost-proof building for apple storage, 339 — Storage of apples in 

 the home, 340 — Commercial cold-storage houses, 340 — Ice cold stor- 

 age, 340 — The Dexter system, 344 — Other systems, 344 — Mechanical 

 refrigeration, 344 — Ventilation of cold-storage rooms, 348 — Cold stor- 

 age in transit, 349 — Precooling, 349 — Combination of ice making 

 and precooling, 350 — Cold-storage precooling, 350 — Precooling in 

 cars, 351 — Cooperation in storage, 351 



CHAPTER XXVII. BY-PRODUCTS 353 



Cider, 353 — Preservation of cider, 354 — Champagne cider, 355 — 

 Vinegar, 355 — Jelly, 356 — Pomace, 356 — Marmalade, 358 — Evapo- 

 ration on a small scale, 358 — Evaporation on a large scale, 359 — 

 Apples suitable for evaporation, 360 — Paring, 362 — Trimming, 362 — 

 Bleaching, 362 — Slicing, 363 — Crates and trays, 364 — Racks, 364 



— Capacity of floor space and racks, 364 — Oiling the floors and 



