FRUITS—PREPARING FOR MARKET 
necessary where C grades are not packed. 
Place the box for the Extra Fancy on 
the right hand side of the orchard box, 
box for Fancy on left of orchard box, and 
where C grade are packed, place a box 
for them on the left of the box for Fancy, 
place a cull box on the floor. 
(b) Care should be taken by the sort- 
er to mark the grade on each box in such 
a way that marks will not show when 
boxes are used for packing and are nail- 
ed up. 
(c) In sorting, apples should be LAID 
in the box, not DROPPED. 
(d) If one end of the box is filled full 
of fruit and apples allowed to roll from 
that end to the other, punctured apples 
and bruises will be the result. 
(e) Where apples are packed into the 
single grade to be known as Fancy, only 
two boxes are necessary, one on the right 
of the orchard box for the Fancy, and one 
on the floor for the culls. If C grades 
are to be packed another box to contain 
them should be placed on left of orchard 
box. 
3—PEARS: 
The apple suggestions apply also to 
pears. 
4—PEACHES, APRICOTS, PRUNES, 
PLUMS, CHERRIES, ETC.: 
Sorting out of inferior fruit should be 
done by pickers in the orchard when pick- 
ing, and by the packers when packing. 
Packing 
1. Proper packing is just as important 
as proper sorting, for a good neat pack 
helps sell the fruit. Observe these two 
rules carefully: 
(a) Wrap fruit neatly. 
(b) Do not mix sizes; failure will 
mean an unattractive package, which will 
injure the sale of the fruit. There should 
be little variation in the sizes of the pack- 
ed box because the use of different sized 
specimens makes it impossible to keep all 
the spaces the same size, consequently the 
packer loses the alignment and is in dan- 
ger of changing the pack. 
2—CHERRIES—10-Ib. Boxes: 
(a) In making box, top should be nail- 
ed on, bottom left off. 
1055 
(b) Box should be placed before pack- 
er with open bottom up. 
(c) Carefully pack the bottom tier, 
which will be the top when pack is com- 
pleted. 
(d) In packing the first tier, care 
should be taken by the packer to place 
the flattest side of the cherry next to the 
board. 
(e) Two boxes should be used. While 
filling in the first box that has been faced, 
pick out proper sized fruit to face second 
pox. 
(f) Use only the square pack, never a 
broken one. 
(gz) Both ends of box must be packed 
alike. 
(h) Keep all stems on first two tiers 
up, and all stems down on the bottom 
which will be the top of the box to the 
packer. 
(i) See that the corners are well filled. 
(j) After box is nailed up there should 
be no stems showing. Edges of the box 
where cherries are exposed should pres- 
ent a packed appearance. 
(k) Nailers should be very careful 
when lidding up not to cut or mash any 
of the fruit; all such cherries should be 
removed and replaced with good fruit. 
3--CHERRIES in 20-lb or 25-lb. Boxes: 
Follow same instructions when packing 
either 20-lb. or 25-Ib. boxes as those given 
for 10-Ib. except that two tiers should be 
packed instead of one. 
4--CHERRIES—Strawberry Crates: 
Where strawberry crates or Four Hal- 
lock Carriers are used for packing cher- 
ries, hallocks should be well filled, shaken 
down and topped or faced so they will be 
rounding full. There should be no stems 
showing. Use square pack. 
5—APRICOTS, YAKIMINES, and all the 
larger varieties of PRUNES and 
PLUMS, and all such fruit: 
(a) Should be packed in four basket 
prune crates, unless special order is given 
to put them up otherwise. 
(b) Pick as large a percentage as pos- 
sible with stems on; throw out all stem- 
less fruit where skin is broken or torn. 
(c) Fruit too small to pack 6x6 should 
never be packed in prune crates and 
