pe tue: 
MARKETING BARRELED APPLES 73 
from inspection of the sample. At the London auctions, however, 
the produce is sold by sample in every way and no matter what faults 
or defects are found after sale the buyer assumes full risk. 
Activities at the well-known Liverpool apple auction as seen in 
1924 are described as follows by an official observer: 
Prior to the sale the samples are brought to the basement and lids 
are unfastened. A double alternating lift is used to take the samples 
up for display in the salesroom. In large lots two samples are shown. 
An attendant removes the head from one barrel and sways it to and 
fro so that all in the salesroom can see the pack. Simultaneously two 
other attendants, or porters, remove the fead from the other barrel, 
and with a whirl and a flourish it is flung up on the edge of the well 
Fic. 26.—Apple auction, London, England 
to the lift and its entire contents are cataracted out and down into 
a huge basket. The basket, which is very broad and shallow, is 
then placed on the lift and flood lights play over it so that the contents 
are in vivid display. The sale is completed, the empty barrel is 
jammed upon the basket of fruit and all disappears below as the 
attention of the buyers is drawn to the next lot. 
Selling of fruit at auction in London, England, is shown in Figure 
26. 
The recent ocean rate on barreled apples from the Atlantic sea- 
board to the United Kingdom is 90 cents a barrel in ordinary stowage 
and $1.40 a barrel in refrigerated space. The railroad freight rate 
to New York from Martinsburg, W. Va., a representative early 
shipping point, was 33 cents per 100 pounds in 1924-25. Combined 
rail and ocean freight rate from Martinsburg, W. Va., to the United 
Kingdom was $1.42 a barrel, in ordinary stowage, and $1.90 a barrel 
when shipped in refrigerated space. 
