PACKING 297 



Wrapping paper. It is advisable to wrap all boxed fruit. The 

 wrapper protects the fruit from bruising, makes it easier to pack, 

 keeps it clean, prevents the spread of decay from one apple to 

 another, and makes a more sanitary package. The additional cost 

 of wrapping is slight in proportion to the benefits derived from it. 

 Unless the beginner wraps his fruit, he will have great difficulty 

 in making a firm, tight pack. 



The wrapping paper is of light manila, smooth or glazed on one 

 side and rough on the other. The rough side is placed next to the 

 fruit and readily absorbs any moisture that may be on the surface ; 

 the glazed side is effective in preventing the entrance of moisture, 

 dirt, and germs from the outside. The size of the wrapper varies 

 with that of the fruit. For very large fruit, 11 x 11 in. is used; 

 for medium to large fruit, 10 x 10 in. ; and for small stock, 

 8 x 8 in. or 9 x 9 in. Strength and lightness are essential to a good 

 wrapping paper. Some papers are so tender that it is difficult 

 to avoid tearing them. A good quality should be purchased for 

 between 30 and 50 cents per thousand, according to the size. Some 

 growers have their name or brand stamped on each wrapper. 



Wrapping the apple. To wrap an apple smoothly — without the 

 waste of unnecessary movements — requires considerable practice, 

 although the operation is simple in itself. Very few packers use 

 exactly the same method in wrapping. Some fail to get a smooth, 

 well-finished effect through lack of attention to minor details, and 

 others waste time because of unnecessary motions. The paper 

 should be held in the left hand with the thumb and little finger 

 pointing toward opposite corners. A rubber thumbstall, which 

 can be purchased at almost any drug store, is worn on this hand to 

 aid in picking up the paper. The apple is dropped or thrown with 

 some force into the center of the paper, and the thumb is brought 

 up over the apple as far as possible, and with it the corner of the 

 paper. If the fruit is to be packed on end, it should be dropped 

 blossom end down, for the stem would tear the paper ; if it is to 

 be packed on its side, it should be dropped onto its side. The next 

 movement is to gather a second corner of the paper between the 

 extended thumb and first finger of the right hand and fold it in 

 with a sliding forward and upward motion. The fingers of the left 

 hand now sweep upward and backward, bringing in a third corner, 



