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wet, pilfered and generally disfigured, sometimes frozen, which, of course means a 

 heavy loss to the shippers. Our steamship companies could also assist shippeis in 

 making profits by more careful handling and judicious stowing, many a thousana 

 barrels of apples have been ruined by being misplaced in a steamei-. Wherever pos- 

 sible, the steamers should be ventilated, and apples should have the coolest and diiest 

 compartment on the ship, because they require it ; also, because they pay a first-class 

 freight rate. We are not complaining of our steamers friends ; they have impi oved 

 greatly during past few years, and are still willing to do all in their power to meet the 

 wants of ourlver-growing trade ; but we demand better positions, better ventilation 

 and lower rates, ^nd I believe we will secure them. There is a British law against 

 American apples being shipped under Canadian marks and names, but last tali 

 thousands of barrels of Michigan apples were shipped and sold as Canadian apples. 

 This ought to be stopped. Some Maine apples, shipped this winter m the same 

 manner, were detained in Liverpool, and thereby a loss made. Next season this 

 ought to be looked after and prevented. Let all fruit be shipped and sold under 

 true colours. If so our apples will command more money. 



Our friends in Nova Scotia have grand apples and unsurpassed tacilities tor 

 shipping. We think if they used a more modern, better barrel their fine fruit would 

 bring still higher prices. Their apples as a rule are shipped by local speculators and 

 growers to London and Boston to be sold on commission. 



Eegarding when to sell or ship apples, we would recommend,^ after a suc- 

 cessful experience, sell as soon as apples are ready for shipment, or, if convenient, 

 ship as soon as packed, and regularly. The first to market of all fruit makes most 

 money, not the last. Then, if we wait until the close of navigation, and forward by 

 Portland or Boston, there is great danger of frost. It is almost impossible to ship 

 in winter without doing some damage to the apples. A frosted or heated apple will 

 never make any money, either here or in other markets. 



Mr. L. WooLVERTON (Grimsby).— I would like to ask Mr. McBride where the 

 change in the brand of apples was made ? 



Mr. MoBridb.— Last year I brought in a gi'eat many apples from St. Louis and 

 Michigan, in bond, and shipped them through to Montreal. A great many of the 

 dealers, when the apples arrived at Montreal — between the unloading from the train 

 and loading on to the vessel — would put on their own brands, and these apples were 

 shipped on Canadian steamers as Canadian apples. These apples were not as good 

 as ours, and when it got to be known over there what had been done, it did us a 

 great deal of harm. The apples went to Edinburgh and sold as Canadian apples, and 

 the sellers had to take them back, because they could not prove that they were 

 Canadian apples. I think that this is a practice which should be stopped, and could 

 be stopped. I am bound to say that seven-eighths of the Montreal men will not 

 stoop to this kind of thing. 



Mr. E. W. Starr (Cornwallis, N.S.) — Did you handle any Nova Scotia apples 

 last year ? 



Mr. McBride. — I was in your part of the country last fall. and tried to see you ; 

 I went there to place an order for 25,000 barreis of your apples, but my order said 

 they must be put up in Canadian barrels, whici you could not get made in time. 

 Our people in Liverpool would not take your apples in the Nova Scotia barrels. Your 

 barrels are good and strong, and will do very well, but they are not presentable. 



Rev. Canon Fulton. — The most important thing that has come before this con- 

 vention, so far, is what Mr. McBride has just stated in reference to the propriety of 

 having some distinction made between the Canadian and the American apple. We 

 are troubled here by the importation, in the spring of the year, of the Missouri and 

 Tennessee apple, which are really not fit for human food. They have the same 

 names as our own apples; they are used as quotations, and are on our market from 

 the beginning to the end of the season. If we are to have any credit for our apples, 

 as we have for our cheese, these importations of American a]Dples, which are shipped 

 vi& the St. Lawrence route, should be branded by the officers of the Canadian 

 Customs as they pass through. 



