334 
as possible represent the contents of the 
barrel. 
“Care should be taken to select fruit 
that will just fill up the circles without 
leaving any spaces or requiring any to be 
placed on edge. When the center is 
reached it should be filled with either one, 
three or four apples (figs. 3 and 4). 
Never use a large or small apple to fill 
out the center space as it would spoil 
the looks of the whole face. By selecting 
apples measuring three to three and one- 
eighth inches in diameter the outer circle 
may be filled with fifteen apples, the sec- 
ond ring by nine and three will fill the 
center (fig. 3). The next smaller size 
that can be used measures two and three- 
quarters to two and seven-eighths inches 
in diameter. It will take seventeen of 
these to fill the outer circle, eleven to 
fill the second and four to fill the center 
(fig. 4). A size of fruit intermediate be- 
tween these two could not be_ used. 
Many growers face all their barrels using 
only these two sizes. In case the fruit 
runs smaller than either of these two 
sizes one must select that size which will 
make three circles and leave the center 
to be filled with one apple. In the case 
of very large apples like Fallawater they 
may be arranged in two circles with a 
space in the center to be filled with one 
apple.’’* 
Fig. 3. 
Fig. 38. Arrangement of the Face When the 
Apple Runs from Three to Three and One- 
eighth Inches in Diameter. 
Fig. 4. Arrangement of the Face When the 
Fruit Measures Two and Three-quarters to 
Two and Seven-eighths Inches in Diameter. 
Fig. 4. 
Filling, Tailing, Heading 
“The filling of the barrel should be ac- 
companied by vigorous shaking after 
every half-bushel of fruit has been added. 
* W. H. Alderman, 1912, West Virginia Ex- 
periment Station, Bulletin 139. 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
This settles the fruit into its permanent 
place so that there will be no loosening 
and rattling after the barrel is packed. 
When the barrel is nearly filled the up- 
per layer must be arranged by hand to 
form a level surface against which the 
head may press. This operation is 
known as ‘tailing.’ The barrel should be 
filled an inch or more above the chime to 
ot. ag 
Vig. 5. A Good Home-made Lever Barrel 
Press. 
allow for shrinkage and to tighten the 
fruit in the barrel when the head is 
pressed into position.’* ‘The exact pres- 
sure which must be given will depend 
somewhat on the variety of the apple. 
The Spy has to be pressed very 
moderately, as the apple splits readily 
under pressure; Russets, on the contrary, 
will stand much heavier pressure without 
breaking the skin, and appear to require 
heavy pressure to prevent slackness from 
evaporation. . Overpressing will break 
the skin of the apple, or bruise it severely, 
inducing decay in one or more specimens, 
which will quickly cause slackness. 
The process of tailing a barrel of apples 
is the severest test of a good packer. 
The characteristics of good tailing is to 
have the apples of the last two rows 
placed solidly and evenly, so that when 
finished the head will touch with the 
same pressure each apple exposed.’+ “The 
contents of the barrel are then pressed 
into place with a well padded head speci- 
ally prepared for this purpose.” ** Many, 
however, dispense with this operation. 
There is a difference of opinion re- 
garding the use of pads and decorative 
paper. “A circle of plain or laced white 
* WwW. H. Alderman, 1912, West Virginia Ex- 
periment Station. Bulletin 139. 
* Bulletin 19, Dairy and Cold Storage Com- 
missioner’s Series, Alex. McNeill, 1907. 
pres Report Vermont Experiment Station, 1908- 
