62 FRUIT HARVESTING, STORING, MARKETING 



relative, and furnishes only an apparent contradiction 

 of the generalization here set forth. 



Three considerations, all more or less relative, 

 chiefly govern the grading of fruit. These are (i) 

 uniformity, (2) freedom from injury, (3) agreement 

 with the mark. First-grade fruit must be uniform in 

 size, color, and shape. Uniformity in size is far more 

 important than mere bigness — in fact, overgrown 

 fruits are rarely in demand. This is why an apple 

 which would be admitted to the first grade in one lot 

 would have to go with the second grade in another 

 lot. This requirement of uniformity is the one chiefly 

 to be considered in handling fruit. Until one learns to 

 disregard the individual specimen and look at the 

 package as a whole he is not competent to grade 

 fruit. 



Fruit of the first grade (or "selects") must also 

 be free from bruises, insect injuries, and all other 

 defects. Many persons imagine this to be the princi- 

 pal consideration in sorting; but, important as it is, it 

 stands second always to uniformity. Where grading 

 is very careful all injured specimens are excluded from 

 the second grade as well as from the first. For 



in diameter, and shall include such varieties as the Ben Davis, Willow 

 Twig, Baldwin, Greening, and other varieties kindred in size. The 

 standard for such varieties as Romanite, Russet, Winesap, Jonathan, 

 Missouri Pippin, and other varieties kindred in size shall not he less than 

 2% inches. And, further, No. i apples shall be at time of packing prac- 

 tically free from the action of worms, defacement of surface, or breaking 

 of skin; shall be hand-picked from the tree, a bright and normal color, 

 and shapely form. 



" No. 2 apples shall be hand-picked from the tree; shall not be smaller 

 than 2}i inches in diameter. The skin must not be broken or the apple 

 bruised. This grade must be faced and packed with as much care as No. i 

 fruiV^ 



