SPRAYING FRUIT TREES &C. IN CANADA. 



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When the fruit is to be shipped at once, it is sorted when picked in 

 the orchard. A sorting table is made of a frame of scantling, 8 in. by 

 2 in. is strong enough, and 6 ft. long and 3 ft. wide ; this is covered by 

 stout sacking, which sags slightly from the weight of fruit, supported at 

 the four corners by barrels, or attached to a pair of light truck-wheels at 

 one end, and a pair of stout legs at the other ; this is a convenience for 

 moving where required, and if a little lower at one end than the other, 

 the fruit will roll down to the picker's hands. 



If the fruit is to be stored, it can be done either in the barrels or in 

 bins in the fruit-house, each plan having its advantages. 



Barrels require less room, as they can be piled one on top of the other, 

 but in bins the apples are more evenly mixed. The fronts of the bins 

 are made of movable narrow boards sliding in slots at the ends to allow 

 of the removal of a board as the heap lowers. When sorted from a bin, 

 the quality both as to colour and size will be more equal in all the barrels 

 shipped, whereas of apples stored in barrels, when turned out, some may be 

 highly coloured or the reverse, and the same as to size, and so the grades 

 will not be as even. 



To prepare the barrel for packing, choose the smoothest end, nail well 

 through the hoops into the head, drive down the bilge hoops and nail 

 them, loosen the hoops at the other end, knock the end in, flatten down 

 any nail points inside, then place on the inside a thin layer of excelsior 

 or wood wool, and on this a sheet of white printer's paper, or paper- 

 specially cut for the purpose. 



For the top layer the fruit is chosen an average of the quality to be in 

 the barrel ; the apples are placed stem down, thus when the barrel is 

 opened they will show stern up ; some place a second layer in a like 

 manner, after which the apples are poured from the basket, taking care to 

 lower it well down and turn over gently so as not to bruise the fruit. 

 When a third full the barrel is well shaken on firm ground, which is 

 done again after each basketful is emptied ; the barrel is filled to the 

 very brim, then a sheet of paper is placed over them, then the bottom 

 (or head so called), which is pressed down with a screw-press, shaking 

 occasionally, that the fruit may fall into the crevices ; nail in bottom 

 as before directed. It will now handle solidly and bear transhipment 

 without bruising. 



The fruit is sorted into extras, No. 1, and No. 2, or XXX, XX, X. 

 If any are abnormally large, they should not be placed to show up when 

 the barrel is opened, but put in the middle of the barrel ; there will not be 

 many of them, but many will be looked for, if at first seen, with a 

 disappointment at not being found, but when come upon unexpectedly in 

 the centre a pleasant surprise is the result, with a demand for that 

 particular brand, which in the previous case would be avoided. The 

 name of the grower or packer, and name and quality of apple, are 

 stencilled on the head of the barrel. 



A small quantity of apples are exported in bushel boxes, made witli 

 solid ends and bottom, and slatted sides ; the ends are made of jj-inch 

 boards, the bottom of j-inch, the slats 2 inches wide ; size of crate 18 inches 

 long, 13 inches wide, and 12 inches deep. These m A gradually become 

 popular, as they have with Tasmanian apples, but at present the barrel 



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