62 THE APPLE. 



Apple trees can be propagated both by budding and grafting, 

 eacb method being usually quite successful, if only the stock be 

 in a healthy and vigorous condition. 



It is very desirable that a little more care should be bestowed 

 upon the gathering and putting up of apples intended for market. 

 Of course the fruit should be all carefully gathered by hand, so 

 that none of it shall be bruised, and be judiciously sorted. Much 

 of the fruit now sent to market has been handled too roughly, 

 and not been sorted at all. It will usually be found most profit- 

 able to assort the feuit into three grades : the fiist composed of 

 fair, full sized, perfect fruit; the second of the sound, weU-fonned, 

 but smaller sized apples; the third of the inferior sized, knotty, 

 scabby, wormy and imperfect specimens. In the city markets, 

 the first grade wiU bring the very highest price; the second grade 

 may be kept for home consumption, or if sold, will bring as much, 

 often more, per barrel, than could have been obtained for the 

 whole lot unsorted. Indeed, in some markets, especially in those 

 of Great Britain, the whole question of profit or loss depends 

 upon the proper sorting of the fruit; and a reputation once 

 obtained there for putting up fruit according to quality, will cause 

 that brand to be sought after, and secure the sale of those apples 

 at the best rates. Every fruit grower who sends fruit to market 

 should brand or mark every barrel or package with his own name, 

 or some distinctive mark, so that he may secure the advantages 

 that are sure to accrue to a judicious sorting of his fruit. 



It is also important that the apples should be so put up that 

 they will be perfectly tight, and not shake about in the barrel. 

 A little practice will enable any one to pack apples securely. 

 The usual method is, to pave the bottom of the barrel with ap- 

 ples, placing the stem down, as closely as they can be packed 

 without bruising ; then put in a market basketful at a time, 

 introducing the basket into the barrel and pouring the fruit out 

 gently, not allowing the apples to fall, but roU out and on to 

 those already in the barrel. As each basketful is emptied, 

 the barrel is gently shaken, so that the apples shall be well 



