TESTING CAPACITY OF FEUIT AND VEGETABLE CONTAINERS 9 



the paper is applied on the inside along the corner between the bot- 

 tom and sides of the basket and also along the spaces where the 

 pieces of veneer that constitute the side lap over each other. With 

 market baskets the paper is applied entirely on the outside of the 

 basket. With hampers, a strip of paper should be pasted on the in- 

 side of the hamper over the space between staves. This paper can 

 ^e of sufficient length to cover a portion of the space between the 

 bottom and the stave, and such part of this space not covered by 

 this strip should be covered with smaller pieces. The hole in the 

 bottom of the hamper should be pasted over. Round stave and 

 straight-side baskets are pasted on the inside, the paper being care- 

 fully worked down in the spaces between staves. The pasting of 

 the bottoms of these baskets requires some care because of their 

 peculiar and irregular shape. (Fig. 8.) With the exception of the 

 berry boxes and till baskets, it is necessary to cover the rim of these 

 baskets, since there is sufficient space between the inside and outside 

 bands to hold considerable seed. Sometimes staves or splints pro- 



Figure 8. — A 1-busbel bent-bottom basket before and after being prepared for testing 



trude above the top hoops of baskets in such a way as to interfere 

 with striking off. In such cases they should bo trimmed to be even 

 with the hoops. 



HOW TO MAKE A TEST 



The actual process of making a test can best be explained by tak- 

 ing some one basket as an example, for instance, the ordinary quart 

 berry box. More than enough rapeseed to fill the standard quart 

 measure is poured into the hopper and allowed to pass into the stand- 

 ard measure. This measure is then struck off and placed at one side. 

 The excess seed is then put in the hopper and 10 cubic inches of this 

 seed is allowed to flow into the glass graduate. The excess seed then 

 remaining in the hopper is run off and discarded. The 1 quart 

 together with the 10 cubic inches of seed is then poured into the hop- 

 per, and the standard quart measure is placed underneath. The slide 

 of the hopper is opened, and all the seed is allowed to flow into the 

 standard measure, which is again struck off and set to one side. The 

 excess seed is replaced in the hopper and allowed to run into the 



