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Grading. 



As the apples are placed upon the table they are generally 

 graded for size and color. It requires as much skill to grade 

 apples well as it does to pack them well. Sizing is oftentimes 

 done by machine. An amateur starting to grade for size by 

 hand should have a thin board convenient, with holes of the 

 different diameters cut in it. Occasionally, when in doubt, 

 he can try the apples in the different sized holes. It takes a 

 great deal of practice for one to become an eflBcient grader, 

 although some people learn very rapidly. Two men can pack 

 to good advantage at one table. One may pack a certain 

 size while the other is packing some other size, thus keeping 

 the table fairly well cleaned off. 



Lining the Box. 



The box is lined on the bottom, sides and top with two 

 pieces of paper each 18 by 24 inches. These are placed so 

 that they overlap about 2 inches in the bottom of the box. 

 They are long enough to co^'e^ the sides and the top, lapping 

 over about 2 inches when the box is packed- The ends are 

 rarely lined. Many growers crease these papers where the 

 sides meet the bottom, which is really the top of the box, so 

 that when the bulge is pushed down the paper will not be 

 torn. 



Wrapping. 



All apples should be wrapped in tissue paper. This helps 

 to retain the moisture content of the apples and also makes a 

 cushion between them. In case an apple should decay, the 

 paper prevents the rot from spreading. Apples also pack 

 more firmly when wrapped. Wrapping paper can be obtained 

 either plain or printed. Oftentimes the large orchardists have 

 their brand or trade name printed upon the wrapper. This 

 makes it cost a little more, but it is a good form of advertising. 

 The white tissue is the best, although different colors are used. 

 It comes in different sizes, which are used according to the 

 size of the apples. The common sizes are 9 by 9 inches, 10 

 by 10 inches and 11 by 11 inches. Supphes of the three sizes 



