Preparation for MarTcet 



827 



shipped, as they are taken from the storage crates. 

 Every care must be used to prevent bruising in all hand- 

 ling operations, as such blemishes give an opportunity 

 for bread mold, or soft-rot to set in. Containers must 

 be chosen for their carrying 

 quality and economy in the 

 sense of properly protecting 

 the potatoes from injury. 



In packing barrels, no espe- 

 cial care in filling is neces- 

 sary as in the case of apples 

 or other fruit, but the rock- 

 ing should be done about 

 three times during the pro- 

 cess of filling to insure a good 

 pack and full measure (Fig. 

 41). As the process of fill- 

 ing progresses, the barrel is 

 gently rocked back and forth to settle the roots well down 

 as closely together as possible. This process is started 

 by placing the barrel on a plank about two inches less 

 in width than the diameter of the barrel, instead of 

 using a follower to hold down the potatoes and inserting, 

 a head, or as is sometimes done with Irish potatoes and 

 frequently in packing various fruits, the barrel is 

 slightly hooped, or as is known in fruit-packing bilged. 

 The burlap cover is usually secured by having it covered 

 by the top loop. If the barrel has been properly packed 

 and rocked,. 1 to 1% inches bilge will insure a full 

 barrel on arrival at destination. If the bilge is too 

 much, the top layer of potatoes will be so badly bruised 

 in transit that they will decay rapidly when opened. 



FioTJKE 41. — Sweet potato 

 barrels and device for press- 

 ing the heads into place. 



