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rugated head on the bottom of the barrel. The final top of 

 the barrel is the bottom as it is being packed. If the quality 

 of the apples warrants it, a fancy lace paper circle is next put 

 into the barrel. An oiled or paraffined paper , circle is put in 

 next, which prevents any dirt which may possibly sift into 

 the barrel through the cover from coming in contact with the 

 fruit, and also prevents excessive moisture tralnspiration from 

 the apples. The head of the barrel is now faced mth uniform- 

 sized apples of a grade which is typical of the contents of the 

 barrel. These apples should be of good color, or at least show 

 good color around the stem ends. Stemmers or small shears 

 should be used to cut the ends from the long stemmed vari- 

 eties, so that they will not puncture the oiled paper circle 

 and will rest more evenly upon the face end. This is some- 

 times omitted in strictly commercial work. The face layer 

 is put in stem end down, in concentric circles. The outside 

 or larger circle is placed first, of -a uniform-sized apple which 

 will just fill the circle snugly. Each concentric circle is placed 

 in the same way. The center will require one, two, three, 

 four or six apples, varying in accordance with the sizes of 

 apples used. The next layer is placed the same way by some 

 growers, especially for their extra fancy and exhibition bar- 

 rels. Most commercial growers now make the second layer 

 by placing the heavy-colored cheek of the apples in the cav- 

 ities formed between the apples of the face layer. This method 

 makes the barrel look much better when opened. About a 

 bushel of apples is next carefully emptied upon these two face 

 layers, before the barrel is shaken at all. The barrel should 

 be carefully shaken then, and after each succeeding basket is 

 put in, until it is full. The shaking, or "racking" as it is 

 called, tends to work the apples down into all of the cavities. 

 In this way a compact package is secured and possibility of 

 bruising is eliminated. 



The height to which the barrel should be filled varies ac- 

 cording to varieties, and opinion on this point differs in dif- 

 ferent localities. It should be just high enough so that when 

 the head is pressed in all apples will be held firm, and yet not 

 so tight as to bruise them. The last layer should be placed 

 with stem ends uppermost. This makes it easier to put the 



