42 CALIFORNIA CITRUS CULTURE. 
THE PACKING-HOUSE. 
The packing-house of to-day is a masterpiece of study and skill, and 
is the result of much thought and experience. The precooling, automatic 
handling, and easy, gentle working are a surprise to one a stranger to 
such perfection. A description of the model packing-house of to-day 
would take much time and space. The only way to become informed 
is to visit a model house. The lemon house of the Limoneira Company 
at Santa Paula, where the Teague tents permit easy and ready ventila- 
tion, and cheap, admirable curing, represents one type; while the other 
type with its refrigerator room is well shown in the model house at 
Pomona. Both types should be visited and thoroughly studied by those 
contemplating building a packing-house. 
A lemon must be perfectly clean and bright, and so must be washed. 
The washer must do its work very gently. We must remember that none 
but the best is good enough. So much of intelligence is now devoted to 
citrus culture that he who would succeed must be mindful of every 
slightest detail. To-day picking gangs under an expert manager are 
working so carefully and well that decay is greatly reduced. Soon all 
citrus fruit will be picked by skilled pickers. The wrapping and pack- 
ing is now a work of art, and this is well, as a neat pack will enhance 
the selling price beyond belief. 
GRADING. 
Grading is a matter of great importance. The grading for quality 
is done by hand, the sizing is done by machinery. Lemons are usually 
sized by hand. The ‘‘fancy brand’’ must be bright, smooth and perfect. 
‘-Choice’’ must be bright, but the skin may be a little rough and thick. 
‘‘Standards’’ are less perfect in appearance, but are merchantable. 
*“Culls’’ take all unmerchantable fruit. These may be plowed under 
as a source of humus. Oranges before the sugar is developed or when 
frosted should never be shipped at all. Such fruit is very likely to be 
sold at a loss, and is very prejudicial to the interests of the industry 
as a whole. Mr. C. C. Chapman said at the Long Beach Seaside Insti- 
tute in 1904 that his brand, ‘‘Old Mission,’’ was worth as much as the 
fruit itself. It should be the aim and determination of our citrus 
growers to establish a brand that would be famed the country over. 
