34 



PLACING IN BOXES. 



In packing there are two ways of placing the fruit in the box. 

 The standard way is for the packer to face the side of the box and 

 place the butts against the side nearest him, the number in each layer 

 being governed by the size being packed. . The second layer will 

 have the crowns toward him. the fruit being in the spaces between 

 the crowns of the next lower layer. The layers thus alternate, the 

 last one filling the box a little more than flush. The second system, 

 used because of excessive crown development, is to place the fruit 

 across the wider side. This gives a longer space for the fruit, but 

 may change the number of fruits in each layer. While it is always 

 best to adhere to the recognized standards, if possible, yet there are 

 times when it is best to make new standards, and if condition of crown 

 is of much value, this new system has much merit. Certain it is that 

 to pack much of the Porto Rico fruit by the present standard method 

 means to crush and crumple a very large percentage of the crowns, 

 thus injuring the looks of the fruit very seriously. If a brand is 

 used, the fruit should be so placed that it will make a good display 

 when the box is opened. This means that in first and second layers 

 the brand should face what is to be the top of the box and should 

 appear regularly placed. 



NAILING. 



Depending upon size of fruit being packed, it will take one nailer 

 for everv two to four packers. The ends should be nailed first ; some 

 packers leave the centers unnailed. As the fruit usually settles, it is 

 advisable to nail the middle to prevent looseness later. If, however, 

 care is taken to pack tightly and exactly, there is less need to nail the 

 middles, and some advantages are to be gained by not doing so. Use 

 a nail with large head, the larger the better, but of small body. The 

 strain is chiefly on the head and a small body is necessary to avoid 

 splitting the slats. Fourpenny wire nails are the ones usually used. 

 These run from 300 to 600 to the pound, depending on size of head 

 and kind. 



MARKING, ETC. 



Many find it advantageous to mark the boxes, all but the size, be- 

 fore they are packed. A complete stencil will contain brand of 

 shipper, name of fruit, size, grade, consignee, and any necessary 

 shipping directions. To place these in the same relationship toward 

 each other and to place on head of all boxes is not an easy matter,, 

 yet if not so placed the effect is bad. A carelessly stenciled head in- 

 dicates a careless packer and so detracts from the value of the fruit. 

 If solid heads are used, it is advisable to have all the directions made 



