142 HARVESTING, STORING, AND MARKETING 



Climax baskets are of three sizes holding 2, 4, or 12 quarts dry 

 measure. 



Berry boxes and till baskets contain one-half pint, one pint, one 

 quart, and multiples of the quart, all dry measure. The dry quart holds 

 67.2 cubic inches. 



Hampers and round-stave baskets are of the following capacities: 

 %, V2, %, and % bushel, 1 bushel, 1^/4, 1%, and 2 bushels. A bushel, 

 standard dry measure, holds 2150.42 cubic inches. This is the Winchester 

 "struck" bushel. 



Many states have attempted to define the bushel in terms of weight. 

 But the bushel is a unit of volume, and it is impossible to define accu- 

 rately a unit of volume in terms of weight, as the weight of any given 

 volume of fruits or vegetables will vary with the size, variety, and con- 

 dition of the product, and the tightness of the pack. 



Standard splint baskets are of the following capacities : 4, 8, 12, 16, 24, 

 and 32 quarts, dry measure. 



III. PACKING APPLES IN BARRELS 



The fruit may be packed from a packing table or from compartments 

 into which the fruit runs from sizing machines. 



(1) Preparing the barrel: Drive down quarter hoops and fasten with 

 three or four three-penny nails well clinched inside of barrel. Take out 

 one head, the better of the two, removing the top hoop. The cooper 

 marks the last head he puts in the barrel. This is always the better 

 head, with the best croze or groove, in which the beveled edges of the 

 headpieces fit. Nail the other head, using about six four-penny nails 

 driven through the hoop, into the headpieces at an angle of about 45 

 degrees. Nails driven straight down will not hold as well and will often 

 break the hoops when the barrels are opened for inspection. Nail head 

 liners (small strips of hoops or other woods moistened to make them 

 flexible) across edges of head pieces to prevent their pushing out when 

 the barrel is packed. The second hoops should never be nailed. Mark 

 the head with the proper terms giving variety, grad«, size, and packer's 

 number. Some packers merely indicate the essential facts with a pen- 

 cil and complete the label later. Rubber stamps or stencils are com- 

 monly used for marking the package. Much of the information, except- 

 ing the name of the variety and the size, may be put on the head of the 

 barrel at odd times before the packing season begins. The use of bar- 

 rels with hoops of different colors for the different grades will help to 

 avoid mistakes. 



(2) Facing the barrel: Place a corrugated paper pad, with comi- 



