HARVESTING AND MARKETING THE CROP 555 



of the day, as the fruit will stand up much better if put into 

 the boxes when cool. Do not run or grade the fruit further, as 

 any gains in so doing are more than lost by added injury from 

 handling. The picker must discard the over-ripe or undesir- 

 able berries as he goes along. Some growers have the pickers 

 carry special boxes in which to place such fruit, putting it into 

 local consumption the same day. From six to ten pickers per 

 acre, depending on their proficiency and the picking condi- 

 tions, will be needed. 



Fig. 237. These pint baskets of Cuthbert red 

 raspberries are the same except that the basket 

 at the right has been faced by turning the ber- 

 ries in the top layer. Facing makes a more at- 

 tractive package, takes little time, and pays 

 well for some kinds of trade. 



Use the standard 32- or 24-quart crate for all except the 

 red raspberries. The latter go best in pint boxes in crates 

 holding from 16 to 24 pints. Use spring wagons or pneumatic 

 tires for hauling. 



Refrigeration is necessary for long shipments, and pre- 

 cooling is advisable. Red raspberries so handled from the state 

 of Washington now come as far east as Pittsburgh. 



In addition to use as fresh fruit, the berries are canned, or 

 used for juice, jelly, jams, or syrups for soda fountains. Much 

 of the fruit is now stored in casks or barrels after freezing, 

 either with or without the addition of sugar, for later use. The 



