PREPARING THE FRUITS FOR MARKET 33 
which the work is done is comfortable and clean. It 
should have a temperature of about 60 to 65 degrees. 
This is ample to enable the workers to be comfortable 
and at the same time will not materially hasten the rip- 
ening processes of the fruit. 
Such a place may well be equipped with electric lights, 
so that when grading is done in the late evenings or 
on cloudy days there will be no chance for error be- 
cause of inability to see blemishes or bruises. It has 
been determined by experience that the workmen will 
do much better work where all things are convenient 
and the room comfortable, than they will in close or 
C)OOO®2 
Fig. 22,—SIZING BOARD, 18” x 4” x 4”. 
cramped quarters. It is not possible to do good grad- 
ing or packing in dark, gloomy cellars or in open sheds 
or buildings where the environment is such as to make 
conditions uncomfortable. 
The beginner will usually need some kind of a me- 
chanical device for determining the sizes of the apples. 
A small board with holes, ranging from 2 to 3 inches 
in diameter, is often used. (Fig. 22). This is kept handy 
so the person grading can occasionally try an apple and 
thus familiarize himself with the different sizes. After a 
few hours work with this board, it can then be largely 
dispensed with. Where pains are taken, in picking the 
fruit from the trees, to dispose of badly deformed or 
