60 MODERN FRUIT MARKETING 
of the barrel that is filled first becomes the top of the 
barrel when the fruit is opened on the market. 
Filling In.—After the facing has been completed the 
apples are then gently poured in from the grading table 
by using the swing-handled basket (Fig. 47 a). Every 
precaution is taken that in this ‘‘filling in’’ process 
the same shape, size and color of apples are used all 
through the barrel as are used in the facing. The only 
legitimate difference being, that for facing apples more 
a b ¢ d 
Fig. 47—TOOLS FOR BARREL PACKING 
e—Filling in basket; b—hoop tightener; c—sizing board; d—follower. 
attention may be paid to getting specimens of the same 
color. Apples that run uniform in size and color all the 
way through the barrel will easily bring 25 to 35% more 
than a mixture. The sizing can be done during the pack- 
ing process if there are two or three barrels standing con- 
venient that can be filled at the same time. 
Racking the Barrel.—As the process of filling con- 
tinues the barrel is gently racked back and forth to settle 
the apples down as closely together as possible. The 
barrel is set on a plank which is about 2 inches less 
