September, 1916 
WISCONSIN HORTICULTURE SUPPLEMENT 
the beginner how, by turning his 
apples to a longer or shorter 
diameter, his circles will come out 
just right. 
Having finished each circle of 
the face and wedged the center, 
the packer will next cover the 
interstices of the face with a 
second layer so placed as to 
show the color of the apples in 
the second layer when the barrel 
is opened. 
Filling 
Lower and empty the apron 
gently — as gently as though filled 
with eggs— into the barrel. As 
the apples roll out, scrutinize 
them closely for any defects that 
may have escaped previous no- 
tice. This is the packer’s third 
and last time to inspect the 
apples. The picker has previ- 
No 23 FIELD OR STORAGE CRATE 
Holds Full Bushel 
ously inspected them twice. If 
they are competent, rarely will 
a defective apple find its way into 
the barrel. 
After each apron of apples has 
been emptied, seize the barrel by 
the lop and give it two or three 
sharp jars. This will settle the 
apples into their most compact 
form. The process is called 
“racking” the barrel and should 
be repeated after every apron 
full has been emptied. Avoid 
severe shaking and always rack 
the barrel upon the racking 
plank, not on the ground. 
Tailing 
As facing is the foundation to 
a good barrel, so tailing is the 
cap stone. It is the last Lest of a 
good packer. As much injury 
may result from too tight pack- 
ing as from too loose. The aim 
should be to get the pressure 
just right. Hides avail little; 
the packer’s surest guides will 
be his experience and good judg- 
ment. lie must know his apples, 
the variety, rize, degree of ripe- 
ness, and, probable shrinkage, 
in order to tail the barrel proper- 
ly- 
The apples for the tail should 
be stemmed, same as for the 
face. The process requires but 
a moment with the nippers, 
Unless the apples are stemmed, 
there are sure to be some stem 
bruises, resulting in decay and 
shrinkage. With long stem 
varieties, stemming is indispensa- 
ble. 
If the processes of tilling and 
racking have been properly done, 
the last two or three layers need 
be so arranged as to project only 
level with the chine. The “fol- 
lower” should be applied once or 
twice and the barrel racked to 
settle the apples evenly. The 
trick is done by grasping the 
barrel with the arms across the 
top and pressing down the fol- 
lower with the elbows as the 
barrel is racked. Just how much 
room the packer must leave for 
the last layer, his own judgment 
must determine. . 
The best packers finish the 
tail stems up. Others prefer the 
calyx end. See cuts. In either 
case, the apples should be as 
level as possible so that when the 
head is pressed down the pres- 
sure may be evenly distributed. 
If one or two project above the 
rest, they are sure to be bruised. 
The result will be decayed fruit 
and a slack barrel. 
The skill of the packer is 
shown in the tailing. The begin- 
ner should practice the process 
diligently, opening a barrel occa- 
sionally to test bis pack and ex- 
amine the condition of the apples. 
Nailing 
By means of the barrel press, 
press the head into the croze and 
nail it with six nails, eight nails, 
if a three piece head. Use 1 
inch wire nails. 
Nail on the liners as per face 
end of the barrel, using six nails, 
taking care to so place the liners 
as to catch the ends of all boards 
securely. If perchance a nail 
should protrude, withdraw it at 
once and drive another. Under 
no circumstances leave a nail 
point projecting, It is sure to 
catch some poor fellow’s hand, 
in handling, and tear it seriously. 
Stenciling 
Having nailed up the barrel 
properly, it should be inverted. 
This will bring the face on top, 
in readiness for stenciling. 
One should be particular about 
his stencil, in order to have it 
neat and attractive. For this 
work use a stiff stencil brush and 
a good quality of stencil ink. A 
sponge kept in the ink can will 
keep the brush properly moist- 
ened for use. Set the straight 
lines of the stencil parallel with 
the cracks in the head. 
Apple Brands 
The style of brand should be 
chosen with great care. Once 
chosen, it becomes the grower’s 
trade mark and his reputation 
as a grower and packer of good 
apples will be known and judged 
by his brand. For this reason, 
and to prevent false claims, the 
grower should register his brand 
and protect it as he does his own 
good name. 
