94 FANCY FRUIT DEALER. 
laid on their sides closely together, until the top of 
the barrel is covered. A second layer is added, in 
the same way as the first. Continue in this way 
until the barrel is one-third full; then shake gently 
so that the fruit will settle without being bruised. 
This shaking should be repeated several times until 
the barrel is full, when the pears should be in such 
a position that the bottom of the barrel, when 
pressed in, may come in direct contact with the last 
layer. The hoops should then be put on, and four 
small nails driven through them, to keep them and 
the bottom in place. The barrel may be marked 1, 
2 or 3, so that the consignee may know the quality 
of the fruit without opening each package, although 
he should always be advised by mail of the number 
of packages and the quality of the fruit shipped. 
We send the larger part of our pear crop to mar- 
ket, packed in new halfbarrels, and, as a general 
rule, it commands a higher price in these packages, 
especially if the fruit is very choice. 
The retailer, fancy fruit-dealer, and hotel keeper 
buy these packages in preference to the larger ones. 
If half-barrels are used, pack the fruit in the same 
manner as in barrels. 
When the cover is taken off from pears packed 
in this way, each pear lies close in position, the ap- 
pearance presented is inviting to the purchaser, and 
