What is First-class Fruit? 403 
should not only reach its destination in approxi- 
mately the same condition in which it leaves the 
orchard, but it should also be attractive and uni- 
form in quality, and capable of being held for some 
_time when it reaches the wholesaler. Mere sound- 
ness or perfectness of form and freedom from all 
bruises and blemishes do not constitute a first-class 
apple. <All the specimens should grade up to a 
more or less uniform standard of size and shape, 
and any fruit which is ever so perfect in itself 
would not be considered to he first-class amongst 
fruits which average either very much larger or 
very much smaller. In other words, there is a great. 
differenee between a perfect specimen and a_ first- 
elass pareel. Perhaps it will answer all require- 
ments to define first-class fruit as a quantity of 
sufficient amount to be quoted in the market (as 
one box, basket or barrel), which is thoroughly well 
packed and of one variety, and in which the indi- 
vidual specimens are very nearly uniform in. size, 
shape and degree of ripeness, are possessed of full- 
length stems (in stem-bearing fruits), are free from 
bruises and injuries and all insect and = fungous 
blemishes, are fully charactcristic of the variety, 
and ave in that stage of maturity which the market 
demands at the time of their exposure for sale. 
This is well illustrated in Fig. 91, which repre- 
sents a tray of winter apples. It shows a variety of 
apples of second and third class, and yet they were 
taken from a lot which sold for first-class fruit. It. 
may be well to designate the particular points in 
