COST OF PRODUCING APPLES WESTERN NEW YORK. 



33 



apples were run into the barrel just as they came from the orchard, 

 covered with burlap, and taken directly to the storage, there to be 

 repacked when ready for market, according to the size and quality 

 Avhich the buyer might designate. 



Under the State law now in force the standard grades or classes 

 for apples grown in this State when packed in closed packages are 

 as follows: (1) New York Standard Fancy Pack; (2) New York 

 Standard A Grade; (3) New York Standard B Grade; (4) New 

 York Standard C Grade; (5) Unclassified. The minimum size of 

 fruit in all these classes, including the unclassified, is determined 



Fie. 8. — A type of sizer used by many apple orchardists in western New York. 



. by taking the transverse diameter of the smallest fruit in the pack- 

 age at right angles to the stem axis. The minimum sizes are to be 

 stated in variations of one-fourth inch, 2 inches, 2| inches, 2^ inches, 

 2f inches, 3 inches, 3| inches, and so on, in accordance with the facts. 



It is believed by many that the quantity of marketable fruit 

 produced in New York will not be curtailed by this law and that 

 its enforcement will prove of great benefit to the apple growers of 

 the State. 



At the time of this investigation the majority of growers visited 

 sorted and packed by hand in the orchard, though there was a grow- 

 ing tendency toward packing in the packing shed or barn. Many of 

 the growers were considering buying sizers (see fig. 8). The 

 average grower has so small an acreage of summer or fall fruit 

 that the majority of it is still hand sorted and packed. The sizer is 



