PICKING, PACKING, AND MARKETING 79 
placed in the shade and in the coolest spot 
available. The packers then take the boxes 
as they need them, emptying the fruit on 
small trays or tables three feet wide and 
four to six feet long. 
All imperfect and defective specimens are 
then removed, the remainder being sorted 
as to size and sometimes colour, placing 
them in the boxes, the top layer of fruits 
being arranged evenly, hulls all one way 
down, making the full boxes very attractive. 
These layers may be arranged in tiers 
4X4,4x 5, and 5 x 5, according to size. 
The full, well-packed boxes are then placed 
in crates. The thirty-two-box crate has 
eight boxes on the bottom layer, then a slat 
form on top. This protects the layer and 
serves as a foundation for the next layer. 
Four layers of eight boxes each constitute 
the standard crate, except in the case of the 
refrigerator crate. One good packer will sort 
and pack from fifteen to twenty crates a day 
at a cost of from 15 cents to 25 cents per crate. 
RULES FOR PACKING 
1. No culls in the boxes. Put nothing 
but fair-sized fruit, none under five tier. 
