CHAPTER IV 
FRUIT-PACKING OPERATIONS 
Packing Apples in Barrels.—The operation of packing 
apples in barrels is not a difficult one if everything is 
arranged for convenience in doing the work. Two or 
three barrels are provided within easy reach of the 
packing table. These are to accommodate the different 
grades or sizes of fruit. If many of the apples are 
bad, the lot is gone over previous to the packing and 
the culls thrown out. It is customary to do the sizing 
during the process of packing, but it ought not to be 
necessary for the packer to look for worm holes, bruises, 
ete. This should be done beforehand. 
Preparing the Barrel.—As the barrels come from the 
cooper shop, both ends are headed up. One end is 
selected for the face of the barrel and the other head 
removed. The first operation is to nail in the head. 
This is done by nailing through the first hoop into 
each piece of the head (Fig. 44). Where there are more 
than two pieces, six to eight nails will be necessary to hold 
them properly. The two-quarter hoops are next securely 
nailed (Fig. 45). Ifthe barrels are intended for foreign 
shipment these are given considerable attention. The 
shipping of fruit long distances has the tendency to 
spread the barrel, and if the hoops slip or expand, the 
fruit arrives at its destination in a ‘‘slack pack.”’ 
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