144 HARVESTING, STORING, AND MARKETING 



apples for the face in every barrel of the same variety and grade, so 

 that the appearance is the same no matter what barrel may be opened 

 for inspection. 



Devices are now available for arranging the face before placing the 

 fruit in the barrel and are used by some growers. The packer inserts 

 the device in the barrel and releases the fruit when it is in place. 



(3) Filling the barrel: ^^Spotters" or backers are now placed with 

 colored cheek down over the spaces between the facers, insuring a very 

 attractive appearance when the barrel is opened for inspection, and 

 keeping the face in place until the barrel is packed. 



Fill the barrel, running in about one-half bushel of apples at a time 

 either from compartments of the packing table or from baskets, care- 

 fully turned into the barrel. If apples are run into the barrel from the 

 table, use a canvas or burlap apron attached below the gate so that 

 the fruit may be lowered gently into the barrel. Rack or shake the 

 barrel quickly and sharply, to settle the fruit into place. Do this regu- 

 larly when filling the barrel. No amount of pressing after the barrel is 

 filled is a substitute for racking, and a slack barrel will result after the 

 fruit has been packed for a short time. Some growers and associations 

 have devised mechanical shakers which work well. 



Shredded oiled paper should be added to barrels that are intended 

 for storage, especially for those varieties particularly subject to scald. 

 (See page 66.) 



(4) Tailing and heading the barrel: When the barrel lacks about 

 3 inches of being full, it is ready for "tailing" in preparation for closing 

 the package. Tailing may consist merely of placing the apples as 

 evenly as possible without special arrangement, or the barrel may be 

 "ring tailed," improving the appearance and facilitating the insertion 

 of the head. In ring tailing, the packer should quickly arrange the 

 fruit in the last two or three layers so as to insure a fairly even 

 surface. A follower consisting of a 2-inch plank cut to fit into the 

 barrel, heavily padded on the lower side, with a handle on the upper 

 side, should be used in connection with racking the barrel to secure 

 this even surface. In fact a follower should be used in packing regard- 

 less of the form of tailing that is practiced. It will level off the pack 

 and insure a distribution of the pressure of the head uniformly over 

 the fruit. 



In ring tailing, place the last layer of fruit on its side or cheek in con- 

 centric rings with the stem of one apple next to the blossom end of its 

 neighbor. The center of the tail should be a little higher than the rest, 

 but the fruit should project very slightly, if at all, above the staves in 

 a well-packed barrel. For export trade fill the barrels a little higher 



