1054 
the sunny side. They should be well fill- 
ed out. 
(2) Peaches should be laid in basket 
or bucket, never allowed to drop. 
(3) Pickers should throw away all 
blemished or misshapen fruit. 
(4) Baskets or buckets filled with 
fruit should be hauled from orchard to 
packing house in a wagon that has a good 
set of springs. 
(5) Peach trees should be picked over 
from three to five times during season. 
(d) APRICOTS AND YAKIMINES: 
(1) Should be hard ripe for picking. 
(a) Should show yellow over most of 
specimen. 
(b) Should be matured enough so that 
it will continue ripening and have a good 
flavor. 
(c) Wherever possible pack directly 
from picking basket or bucket. 
(d) Where necessary to haul loose fruit 
in orchard boxes care should be taken in 
pouring from pail into boxes 
(1) Place bucket in box, place hand on 
fruit, tip bucket and allow fruit to roll 
out gently. 
(2) Boxes should not be filled over six 
inches deep. 
(e) PEARS: 
(1) Care should be taken not to pick 
fruit before it is in condition to ripen. 
(2) Should be green for shipment. 
(3) Large growing varieties, such as 
Bartletts, Flemish Beauties, Clapps Fav- 
orite, etc., should be 2% inches in diam- 
eter, or larger. 
(a) The first picking of Bartletts, Flem- 
ish Beauties, Clapps Favorites, etc., from 
young trees, should be 24% inches in diam- 
eter, and from the older trees that are 
heavily loaded 214 inches. 
(4) Pickers should be very careful in 
picking to secure the stem of pear in- 
tact; by lifting up and out with a light 
side twist on pear, it will come off spur 
easily without breaking stem. 
(5) Pears should never be poured 
from bucket into orchard box, but trans- 
ferred by hand. 
(f{) APPLES: 
(1) Apples should be carefully picked 
and handled. 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
(a) Care should be used by picker to 
secure stem of apple intact. 
(1) By lifting up and out with a light 
side twist, apple will come off spur easi- 
ly and without pulling out stem. 
(2) Lay apple in picking basket, do not 
drop Every apple dropped bruises two 
or more. Bruised apples are unmarket- 
able. 
(2) Large apples should be transferred 
from picking bucket to orchard box by 
hand. 
(3) Small apples may be carefully 
poured from bucket into box. Place 
bucket in box, tip slowly, holding hand 
over top of bucket, allow apples to roll 
out gently. 
(4) Apples should not be picked when 
frosty. 
(5) Windfalls, if picked up, should 
never be mixed with the good fruit. 
(a) If grower wishes to have windfalls 
handled, he should first store them away 
for two or three weeks so that bruises 
will have a chance to show up. 
(b) It is impossible to sort windfalls 
right if direct from orchard. 
Sorting 
1—GENERAL INSTRUCTIONS: 
Sorters should study the rules carefully 
until thoroughly familiar with them, for 
on them, next to the packers, rests the 
responsibility for proper grades, and care- 
ful work on their part will make it pos- 
sible for the packer to put up a good box 
of fruit. 
Packers should be equally familiar with 
grading rules and should not place abso- 
lute dependence upon the work of the 
sorter. They should look for and lay out 
the off grade fruit which will sometimes 
be passed by the very best sorter; on the 
packer who is the last to see the fruit be- 
fore it is wrapped and packed in box lies 
the ultimate responsibility for the proper 
grade and pack. 
2—APPLES: 
*(a) Apples should be sorted from or- 
chard boxes into four boxes where the 
three grades, Extra Fancy, Fancy and C 
grade, are made; only three boxes will be 
* See article on Packing under Apples. 
