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This liMit Is fllnMd at th* raduetion ratio ehcekad balow / C« doeuimmt nt fiimi au tMix d« riductlon tndiqut el-dMMMW. lOx C 14x ISx 12x 16x 20x 22x 26x 30x 24x 28x 32x The copy filmad h«r« hat b««n reproductd thanks to tha ganarotity of: Library Agricultura Canada Tha imagas appaarirtg hara aro tha bast quality poaalbia conaidaring tha condition and lagibiiity of tha original copy and in kaaping with tha filming contract spadficationa. L'axamplaira film4 fut raproduit grica k la g4nArositA da: Bibliothiqua Agricultura Canada Laa imagat tuivantaa ont 4t* raproduitaa avac la plus grand soin, compta tanu da la condition at da la nattati da l'axamplaira film*, at an conformity avac las conditions du contrat da filmaga. Original copiaa in printad papar covars ara filmad baglnning with tha front covar and anding on tha last paga with a printad or illustratad impras- sion, or tha back covar whan appropriata. 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Mapa. plataa, charts, ate, may ba filmad at differant raduction ratios. Thosa too larga to bo antlroly included In one axposura ara filmad baglnning In the upper left hand comer, left to right and top to bottom, as many frames as required. The following diagrams illustrate the method: Lea cartea. planchaa. tableaux, etc.. peuvent ttre filmte i des taux da reduction diffirents. Lorsque le document est trop grand pour ttre reprodult en un seul cllcht. il est filmi i partir da Tangle suptriaur gauche, do gauche A droKe, et de haut an bas. en prenant le nombre d'imagea ntcassaira. Lea diagrammas suivants illustrant la mithode. 1 2 3 1 2 3 4 5 6 •Moracofv insowTioN tbt omit (ANSI ond ISO TEST CHART No. 2) Hi Iti [2. 1^ \Si ■ 2.2 |a« n^ US. ■ 2.0 l^ll^ ^ APPLIED IfvHGE inr ^.i >6!)3 Cost Main StrMi ^S Rochwttf. New Yorti 14609 USA ~ (716) iej - 0300 - Phont (716) 280 - 5M9 - Fo» UBRART Wnsm OF HORTICULTO DEPABTMBNT OF AQRICULTUBE The PAG BT A-I^EX. MpNtE'ILI, • •♦>-■ m^i^vt^gm ^msMtm *<■". ■ - At- PiiwWnv by iRpMvlon •r tlw Hon. aVDNg Y A. FIS HER, «MnMw of Ar!eultur% OM^ifa, Ont OTTwra, XQ07 I %•«.•_ _*,! x\V. m • DEPARTMENT OF AGRICULTURE BRANCH OF THE UY AND COLD STORAGE COMMISSIONER u 1" T A W A , CANADA THE PACKING OF APPLES IN BARRELS AND BOXES ST j^LEx. MiNi:ir.L Bulletin \o. ID, Dairy aDd Cold Storage fomoiissioncr's Series Published by direction of the Hon. SYDNEY A. FISHER, Minister of Aflriculture, Ottawa, Ont. LETTER OF TRANSMITTAr. Ottawa, June 6, 1907. To th H >..our«ble Sydney A. Fisher, Minister of Agriculture. Sib, — I beg to submit for your approval bulletin No. 19, Dairy and Cold Storage CommisBioner's Series, entitled ' The Packing of Apples in Barrels and Boxes,' which has been prepared by Mr. Alex. McNeill, Chief of the Fruit DiTision of this branch of your Department. It is not desirable that all apples should be packed in boxes, as is clearly shown in the bulletin, but it is important that box packing, as far as it goes, should be pro- perly done. There is much more to be learnt about the methods and the art of pack- ing a box of fruit than most people imagine before they have tried it. It is hoped that 'this bulletin will meet to some extent at least the need as well as the demand for information along this line, and that it will be helpful to many who are endeavouring to reach good results in this direction. The improvement in box packing in Eastern Canada during the past two years has been a notable feature of the fruit trade, and I am pleased to say that much of this improvement is attributed to the demonstration woric carried on by the Fruit Division, with the assistance of expert packers employed for that purpose. I have the honour to recommend that this bulletin be printed for general distri- bution, I have the honour to be, sir, Your obedient servant, J. A. RUDDICK, Dairy and Cold Storage Comrnissioner. 3296—2 THE PACKIXG OF APPLES IN BAKRELS AND BOXES. By A. McXKII.I.. INTRODUCTION. It ia the object of this bulletin to describe the chief features of barrel and box packing. The principles involved are few and easily mastered. The art of doing the work is a more difficult matter. Practice alone will secure proficiency in this. It i» believed that a careful study of the cuts made from photogra"' ot packed boxes ami the diagrams illustrating the details of these will be t . -tt assistance to the beginner. BARRELS. In Eastern Canada, the greater portions of the fruit will be shipped in barrels fo:- many years to come. The culls and lower grades should be shipped only to the evaporator, the canning or vinegar factory. A large proportion of the remainder can be sent to market with advantage, in barrels. Only a small proportion of the fruit will pay in boxes. Thia must be a ^ancy grade or a Xo. 1, strictly graded to size and colour. Barrels, therefore, still maintain, and are likel.y to maintain, their pre-eminence as a package for apples. The minimum size of a standard barrel containing 90 quarts is prescribed in the Inspection and Sale Act as follows : — Between heads, 26i inches inside measurement. Head diameter. 17 inches inside measurement. Middle diamett r, ISt inches inside measurement. This barrel, in common use in a .Scotia, is made from 28-inch staves. The barrel in common use in Ontario u vie from 30-iiich staves. Its dimensiona are as follows: — Between heads, 2~i iui''"s. Held diameter, 17 inch'-= Middle di 'i. 'er, IQJ m. uc. The size v _; c • according to the jointing of the stave which may be J inch, ft or f. The size will vary somewhat also with the width of the stave. There should be sixteen staves to the barrel, but it ii impossible to secure uni- formity in size, without uniformity in the jointing as well as in the number of staves. The specifications for a good apple barrel call for a sound Slav*? with ft-inch jointing, cut 5 to 2 inches, and averaging 4 inches in width at the bilge, free from large knots or shakes. The head not less than a i inch in thickness dressed, clear and sound. The hoops should be A on the thin side to A inch on the other, in thick- ness, by If inches in width and eight in number. In Nova Scotia, the use of split hoops are quite common. These are made of birch or alder, and though they do not have quite the nea't appearance of the elm ho' p, they are very strong and cheap. 3296— 2i 5 SEC0ND-HA5D a\BRELS. It cannot be too strongly impressed upon apple-growers that they ahould use no packages which are not absolutely clean and bright. It is a mistake to use second- hand barrels, even for the local market. For the export market it is absolutely impos- sible to make a profit if second-hand barrels are used. These will be sold by them- selves, and notwithstanding the quality of fruit that may be in these packages, they will, on the general market, be sold at a reduced price. HOMK COOPER SHOP. An increasing number of large fruit-growers and co-operative associations are putting in a cooper outfit for their own use. A serviceable outfit will not cost more than $50 to $75, and any vacant outbuilding can be very readily fitted up fo- barrel- making. But the better way is to train the ordinary help on the farm so that they can work at these barrels during the winter months and other times when work is slack upon the farm. Any handy man with slight instruction can soon learn to make an apple barrel for all practical purposes as good as the best There are several advantages in making the barrels at home. Stock for barrel- making can be bought early in the season and is easily attored in this shape without taking harm. The price, therefore, is usually a third less than when an order has to be placed hurriedly with a cooper. Not only is the price less, but the chances of being left without a stock of packages is minimized. Perhaps a more important inducement for making barrels at home would be that labour would be employed on the farm, so as to make it possible to retain men the whole year round. One of the most serious problems on the farm to-day is the labour problem, and farseeing fruit-growers believe that they can best solve this by furnishing twelve months work for men, instead of six months', as formerly. Making barrels at home will help the fruit- grower to secure and retain a better class of labour. BARRELLING APPLES. It is probable that a very large part of the fall and early winter apples will be packed for market in the orchard, and excellent work can be done there, if proper pro- vision is made for both picking and packing. The mo^ convenient packing bench for orchard use is made on the same principle as the ordinary stretcher couch or like an enlarged saw-horse, with a bolt where the supports cross each other. The upper points of these supports are joined with a 2 x 2 strip, as long as it is required to make the table, and on these pieces of timber a sheet of stout burlap is fastened securely. When this is opened and braced with light pieces below, it makes a very convenient packing bench, which can be carried about from point to point by a single workman, and which will not bruise the fruit in any way. A heavy plank should be provided for the barrels to stand on and upon which the racking can be done during the process of packing. Good work cannot be done if the racking is attempted directly on the ground, and even if it were possible, it would be likely to render the barrel unsightly with soil. The barrel should be prepared for packing as follows:— The quarter hoops should be forced down firmly, and three nails driven in in a slanting direction and clinched upon the inside. The face end of the barrel should be nailed and the headlines placed in It The fruit for the face should then be placed • eatly in the barrel. For this purpose it is well to support the barrel a few inches from the ground while perform- ing the operation. The grade of the apples should be precisely the same in the face as in the rest of the barrel, and there should uot be the slightest attempt to get high- colouied or specially perfect fruit for the face. Each apple is laid with the stem end down, the stem having been previously cut ofif with a stemmer. Upon no consideration should a very, large or very .m«ll apple be used to finish up in the centre of the face If the apples are oolourei, the second layer should be placed so that the colour of the apples will show through between the apples for ihe first layer. After this second layer is laid the apples may be turned in from the round-bottom baskets in which the graded apples have been placed. Never use any device that will require the apples to fall any distance into their place on the grading table or in the barrel. The presumption is that the grading has been done dS the grading table, and that fruit of a perfectly uniform grade is put in each barrel. As each basketfull is placed in the barrel, the barrel should be shaken (racke*!) slightly, not so as to throw the apples agains't each other or against the side of the barrel violently, but just sufficiently to settle them into place. It must not be supposed that this racking can be done successfully, if it is delayed until the barrel is nearly full. When the barrel is full to within two or three layers of the top, a ' follower,' a round piece of plank slightly smaller than the head of a barrel is placed on the apples, and the packer holds this firmly in place, while he continues to rack or shake the barrel. The effect of this is to make a comparatively level surface upon which the last process or ' tailing up ' can be done. It is well to note here that the ' follower ' should be covered with heavy felt, such as is used by harnessmakers for pads. TAILIXa. The process of ' tailing ' a barrel of apples is the severest test of a good packer. It consists in arranging the last two or more rows of apples so that they will project slightly above the barrel. The characteristics of good tailing is to have the apples of the last two rows placed solidly and evenly, so that when finished the head will touch with the same pressure each apple exposed. This is a very difficult thing to accomplish, even where considerable time is taken in the operation, and it is only a skillful packer who can perform this operation (luickly and well. It is a common fault with unskilled packers to allow one or more apples to project above the general surface. When pressure is put upon the barrel, these apples take the whole pressure at first, and are frequently crushed before the head is in place. It is advisable for young packers to take off the head of a barrel of their tailing occasionally and note the number of apples which have been touched by the head at the pressed end. If it should appear that a number of apples have not been touched by the head, and others are severely pressed, then they may rest assured that they have made a poor job of the tail. The aim should be to have equal pressure upon every apple in the last row. It is not of material consequence whether the stem end or the blow end is placed up. It injures the apple somewhat less to have the blow end up, but the apples can be placed in a better position by having the stem end up. All stems showing either on the head or the tail should be removed with a stemnier. Do not attempt this work with a knife. This operation is frequently neglccte .„t nl TlLe heads aro now sometime? kept in stock by hardware men. If the^ caLoTbe procuS at lie hardware stores, any blacksmith wi I readily make one. The circle should t 14 inches in diameter, and made of quarter-inch bar iron. IronCircue Press Head. Fiii. 2. MASKING BARRELS. The first consideration in marking a barrel is to indicate the kind and quality of the fruit which it contains, in the clearest manner possible. Consistent with this, other facts may be included, such as the name of the grower and the source of the fruit, together with any trade mark or special brand with which it is desired to asso- ciate the fruit. The Inspection and Sale Act (see appendi.x) makes the following raarks compulsory on every fruit package:— The name ..nd address of the packer, the varietv of fniit and its grade. In the sample marking (tig. 3) nothing appears which Fiu. a. ^i 10 ia not required by the Fruit Marks Act. It is desirable, howevtr, t««dd' Canadian apples/lmd alao a number designating the workman who is responsible for the actu.J work of packing. Such numbers should begin above 10. so as not to be confused with ^"^m" putation of Canadian apples is now a valuable asset to Canadian growers, hence the importance of having the word ' Canadian ' appear upon all barrels exported. In addition, therefore, to the mark, requiml by law, shippers usually ™«f ^'^ stencils so that the phrase ' Canadian apples ' appears as some part of it. ^J"* Ph"?e is frequently preceded by an adjective, such as 'choice' or 'extra choice In th« case it should be noted that such superlative adjectives as these can only be attached to No. 1 and Fancy grades of apple. , v i. ^»~. Some of the best Canadian packers have secured a trade mark which appears regularly upon their stencils. This trade mark, if it contains no descriptive phrase, ""^^Tf^wTaLlaX™ have adopted a complicated design for their stencil. This prartice il not to bT commended ; only simple designs lend themselves to the process of stenciling. Fine lines are lost or are apt to be blurred. NOTES. See that no nail points project either inside or outside the barrel. iSo packer can be considered strictly honest who has two sets of baskets, one for 'faces' and the other for 'fillers.' The 'facers' must be taken from tne general ^* Use the iron hoop heading block; it is much easier on the apples than the ordi- nary wooden press head block. Avoid pounding umiecessarily upon the heads of th-^t^r^l^^^^^^ *« ^^«^"'« into the chime. A few gentle taps properly directed is all that is needed. Mark the name of the variety and the grade immediately in lead P^^^'J °«" «^^^ chime, with the initials or number of the packer, to senre as a guide when the proper Siirg is done. All permanent marks should be made with stenciU and brush. Wire hoops make a very poor barrel. In all operations in connection with packing study ""fi^^^y and directness of motion. The work is light, but every motion is oft«n «f «t«'i^.^* /^^ '•^J^^jble be completed with the fewest motions possible, and therefore with the least possible efforria^ng selected a method of work, let it be done the same way every time till the process becomes almost automatic. , . -n u Bad habits are sometimes unconsciously acquired by packers «"f «°'^";^^P°^"; toss the apples about on the packing table everj- time ^^ ^ ^ f°or tS f ruit"^ It is quicker to select from the apples in view, and much better for the fruit. Handle the apples as little as possible. Cleanliness should be observed in every part of the work. Decayed fruit should be disposed of so as not to contaminate either the packing house or the outside premises. There should be facilities in every packing house to enable packers to keep their hands clean. CARE OF PACKED BARRELS. Remove barrels as quickly as possible to the shelter of some building as cool as nossible above freezing point. If they are allowed to remain in the orchard, do not w tW lirunortheground. Give them the benefit of all the shade they can get. Do nrallow ba^W^^^^^ been packed to get thoroughly wet Barrels that have Sn properly P-ked will usually be found to be slack after the staves have been thoroughly saturated with water. u A caution ought to be given here against packing in very dry barrpla. If from any cause the barr«l8 have become very dry, moisten them slightly inside and out before packing. Damp apples packed in dry barrels will very frequently cause weak staves to buckle inward. This is more likely to occur if the barrels are left exposed to the hot sun. The wrnt of care of the barrels after they have been packed constitutes one of the most serious losses in the apple business of Canada. BOXES rS. BAERELS. The question of boxes versus barrels has been discussed in Eastern Canada for a number of years. The question cannot be said to be yet settled. The British Colum- bia fruit-growers use no barrels; they may, therefore, be said tn have decided in favour of box packing. A careful analysis of the conditions in Eastern Canada would seem to show that neither package possesses all the virtues. In every centre of population there are a small percentage of customers who are anxious to obtain the best possible fruit and with whom the question of price is sub- ordinate. There is also a class of customers to whom the question of price is a matter of first consideration, and who, therefore, of necessity, must take a cheap grade of fruit, upon which has been expended the least possible amount of money for packing and padcages. Between these two extremes there are all gradations. The needs of the first class can be supplied only by boxed fruit. This is a trade which is seldom or never over-supplied, paying the very highest prices obtainable, but not accessable through the ordinary commercial channels. The customers at the other extreme can bo most cheaply supplied with fruit packed in barrels, but unfortunately this market is nearly always over-supplied. It would seemi, therefore, that the question of boxes and barrels is sometimes a question of customers. The customers paying the highest price demand the box, tha customers paying the lowest price require barrels. It is also a question of variety, inasmuch as the fancy trade can only be done with certain classes of apples. The apples of the highest flavour and of the greatest excellence for dessert purposes are also very tender, and consequently demand the utmost care in packing and shipping. The Northern Spy and King can scarcely ba shipped in barrels so as to present a really attractive appearance, such as would be required for the highest dessert trade. In the case of the Fameuse and the Mcintosh Eed, it may be said that it would be absolutely impossible to ship them in barrels without marring them to such an extent that they are quite unfit for a high-class dessert trade. It is, therefore, beyond a doubt that these and similar varieties must be shipped in boxes 'to realize their full value. On the other hand, the Ben Da\ is. Stark and similar apples have scarcely quality enough for a profitable dessert trade. They are also so strong in the fibre that they are injured comparatively little by barrel packing. It would, therefore, seem that these apples, as a matter of variety, are more profitably handled in barrels. The question is also one of convenience. The method of harvesting and packing the apple crop, as it has developed in Eastern Canada, has adapted itself to the needs of the barrel trade. It would be impossible, hovever, to conduct a box trade with the same methods. It is possible, of course, to pack boxes and to pack them well in the orchard, but to do so would require skilled labour, specially tr; ^ and climatic con- ditions that can scarcely be depended upon in Eastern Canadc )S very difficult, if not impossible, to manage economically a box trade and a bar... .rade together upon the same lines as the barrel trade is now conducted. The following facrts are well established ;— 1. The highest priced apples are shipped in boxes. 2. The box is the only practical psiokoge in which an apple can be transported with any reasonable degree of economy in a fit condition for the highest dessert trade. .3. Only the best grade of apples will pay in boxes, 3296—3 19 4. The retail merchants, other things being equal, prefer the boxes for at leart • large part of their trade. The auction markets and fruit brokers of Great Britain do not take kindly to boxes. ESPEKIK.N'CE OF CANADIAN SHIPPEBS. For the last four or five years a few Canadian shippers have each year ezperi- mented with boxes. In only one or two cases hare they pronounced it a success. A fairly close inquiry into the conditions under which these ex riments were carried on shows that the business was not handled in the best way. Xearly all who experi- mented with boxes did so with unskilled packers. In many cases the boxes were faced and then the apples were simply rolled in on top of this face after the manner of barrel packing, and finished in every respect like barrel packing, with no attempt at arranging the apples in tiers. Of course, nothing but failure could be expected from such a style of packing. Another conomon mistake waa the poor quality of fruit that was i^aced in the box, it being presumed that if the box were a better package, a No. 2> apple would bring more in a box than it would in a barrel. Such was not the case. The class of customers to whom the No. 2 apple appeals wants it in larger quantities and in a less expensive package than the box affords, and consequently he looks to the barrel, so that the No. 2 apples would probably sell for less in boxes than if they were packed in barrels. Another factor in the case was the inferior class of box used. It can be readily understood that where one or more of these factors prevailed, failure was almost certain. On the other hand, one or two eastern shippers have made a success of the box trade. This has been done by careful attention to all the detail* pertaining to the package, as well as to the fruit. No great success need be expected in box packing until skill has been acquired in the proper methods of packing a box. With skilled packers apples may be padced as rapidly in boxes as in barrels; but with unskilled packers box packing may take two or three times as long as barrel packing under the same conditions. THE BOX. The size of the Canadian apple box is 10 x 11 x 20 inches, inside measurement. This is obligatory for the export trade. (See Appendix 11.) It is recommended that the box should be made with the following specifications: — The end pieces not less than I inch nor more than } inch thick ; the sides not less than f inch, the top and bottom i inch thick. These dimensions cannot be changed to any great extent. If the ends are thicker, there is an unnecessary weight of wood and a clumsiness in appearance that detracts very materially from the value of the box. It is important that the sides should be heavy enough not to yield too easily to pressure in packing. If the sides are thinner than i inch, the pressure exerted by the packing of the third and fcrth layers will render the first and second layers slack. On the other hand, if the sides are heavier than | inch, an unnecessary weight is given to the box. In actual practice it has been found that there can be little dpvia- tion in the thickness of the top and bottom. Three-eighths inch is so thick that it is impossible to get the proper swell on top and bottom, and the fruit in the box soon goes slack. It cannot be lighter than J inch, unless the wood of which it is made is exceptionally good, as it will not be strong enough. Too frequently there is very great carelessness as to the quality of the material that is put into the box. A deficiency in the quality of the wood cannot be made up by increasing the thickness of it. If the material for the ends is not good enough for a i inch thickness, it is not good enough when it is made an inch thick. This applies with even greater force to the top and bottom. No matter what variety of wood is vmA, it mu»t be strong, elastic, straight-grained and should be entirely free from shakes and knots. Many of the boxes used in Eastern Canada have been made from If sap-wood, more or less dead. Of course, when there is any ♦caint made to give the proper swell in the packing, these covers break. This has ome inexperienced packers to try a heavier top and bottom, which has proved disastrous to securing the proper shape to the box when finished. The best available variety of wood is probably white spruce, but many different kinds may be used for the ends and sidf^. though no wood is suitable for the top and bottom except such as possesses very great strength and elasticity. Opinions vary as to the importance of each dimension of the box being in one piece. Beyond a doubt, thi « nds should be of one piece under all circumstances, and it is much better to have the sides of one piece, and nearly all packers agree that the face is better in one piece, but it is maintained very strenuously by some packers that they can secure a better finish and a firmer pack by having the bottom (the last part put on) in two pieces, so as to secure practically a double bulge. It is needless to say that all the timber entering into the box should be of such a kind that it can be neatly worked so as to leave a smooth surface from the saw, though one side at least should be dressed. No wood should be used that will impart an odour to the fruit. be Dovetailed boxes are not a success with fruit. Boxes made of good timber and properly nailed with waxed nails do not need to strengthened with wire or noop-iron bands. NAILS. The proper nails to be used are four-penny rosined (or, as they are sometimes called waxed) nails. They hold better than the corrugated or the smooth, and are as easy to drive as the smooth nail. Four nails each should be used for the sides, bottom and top. CLEATS. Cleats should be used on top and bottom. When nailing on the top and bottom, nail through the cleat. If there should be any tendency to split the cleat, soak it in water. Cleats are necessary on every properly packed box: Ist. To protect to some ex+ent the bulge on the top and bottom. 2nd. To strengthen the top and bottom pieces, which are likely otherwise to split and break where the nails are driven. BOXES IN THE FLAT OB SET UP. In Eastern Canada it is usual for those supplying the boxes to set them up at a very slight increase on the cost in the flat; but if they are to be shipped long dis- tances, it would be a great saving in freight to have them sent in the flat. It is not a difiicult nor a long process to nail them together in the packing house, and they occupy so much less room that many growers consider it the preferable way to order their boxes. A convenience in nailing the boxes can be placed on any ordinary bench. Pairs of cleats are nailed to the bench so as to hold the box ends in position, 20 inches apart and perpendicularly. The sides can now be nailed in position and then the bottom. It is estimated that the nailing can be done for li cents per box. WnAPPlNG. Whether the apples should be wrupped or not depends somewhat upon the variety and the grade of fruit. Wrapping has several advantages: 1. It serves as a cushion in the case of delicate fruit. 2. It prevents rot and fungous diseases from spreading from specimen to specimen. 3296~3J 14 3. It maintaina a more even temperature in the fruit. 4. It has a aomewhat more finished appearance, when exposed for sale. Wrapping has also some disadvantages: 1. It adds to the cost of packing. 2. It prevents rapid cooling in cases where the fruit is not cool at the time of packing. The general rule to be applied is that wrapping pays in the case of high-priced tender fruit, and where it is essential to use every meana to lengthen the life of the fruit. Double wrapping and the use of waxed paper is of use where extraordmary pre- cautions are needed to preserve the fruit. WRAPHNQ PAPER AND WRAPPING. Wrapping paper is now made of a special brand to suit this trade, and is for sale at most of the wholesale dealers. The sizes mostly in use are cut 8 x 10 and 10 x 10, though other sizes can be obtained. One side of the paper is calendered, and the other not The uncalendered or rough side is placed next the fruit. The wrapping of the fruit is a process requiring ' neatness and dispatch.' Each packer has his own method of performing the operation, but the following hints may be useful : — Have the paper conveniently placed on the left side. Pick up a sheet between the thumb and finger so that when the hand is turned over, it is in such a position that the right hand may place the fruit to be wrapped in the centre of the paper. The fingers of the left hand then turn the comers up, and they are caught by the right hand, and a single motion will bring the ends together with the double folds over the stem of the apple. A careful analysis of the methods employed by skillful packers show that they make no unnecessary motions in their work. As with the packing of the fruit in the box, so with the wrapping. LAYER PAPERS. Sheets of heavy paper or light pulp board are often placed between layers. On the whole, they seem of doubtful utility. The layer paper or light paper board does not maintain ite elastisity. The moisture which it absorbs from the fruit or the air causes it in the course of time to take the shape of the apples which it touches more closely, and thus renders the whole box alack. If in this condition it is carefully handled, it may take no harm. With this exception, the layer papere are beneficiaL They tend to prevent initial pressure bruises, and also prevent the spread of decay. They are scarcely needed even for this in the case of wrapped fruit. UXING PAPER. Lining papers for the boxes are not often used. At the Ontario Horticultural Exhibition for 1906 not more than 26 per cent of the boxes shown for prizes ^vere lined. The practice, however, is to be commended. It costs but a trifle and adds greatly to the appearance of the box. By excluding dust the lining papers serve a useful purpose from a sanitary point of view. The paper should be in sheets 19 x 26. Two sheets are required for each box. The sheets are placed in the box ci each aide, lapping over the bottom slightly, and having a fold in the corner, so that the paper will not be torn when the pressure is put upon it in nailing on the cover. The box is then filled, a similar fold is placed in the upper corner, and the two sheets then lapped over the top. PACKING HOCSE. A permanent packing house is almost an absolute necessity for the best work in box packing. The ordinary packing house, with insulated frost-pro. .f walls, suitable for storing winter fruit is, after all, the best packing house even for summer use. The advantagea of it are many. Fixtures can be made permanent and therefore con- venient. There is no time loet in shifting from one part of the grounds to another. Tlie discomforts of disagreeable weather are reduced to a minimum. Perhaps of more importance than any of these considerations is the fact that the fruit may be kept cooler in hot days in such a house than in an open shed. In all such houses there should, of course, be ample ventilation, by means of large openings in the high- est part of tile wall or ceiling. If then this building is thrown open during the night and kept fairly well closed during the day, the temperature can be moderated to such an extent that even without cold storage for 'the greater part of the season, apples could be packed successfully and placed directly in refrigerator or orf'inary cars. Such houses, too, are always tiseful for temporary storing purposes, euabling the owner to make the most of his labour and his fruit. Of course, good packini? can be done in the ojwn air, but it requires much more attention, and the results are by no means certain. It 'u very uncomfortable packing in the chilly mornings and evenings, or in windy weather. A great denl of valuable time is lost because work dare not be attempted outdoors, even when the weather is merely threatening. PACKING TABLE. For the best and most rapid work, packing tables are absolutely essential. These should be of two sorts, as the apple business is conducted in Eastern Canada. It is impossible to get packing and grading done at the same table economi- cally. Therefore, after the apples are brought into the packing house, the first opera- tion is grading them into four grades: Fancy, No. 1, No. 2 and Culls. This may be done by help that knows nothing of the practical part of box packing, or rather, it is the initiatory work for box packing. The grading is best done on tables lined with canvas or burlap. These tables may be placed about the wall, working from one side or away from the wall, when work may be done from bo'th sides. Usually it is more convenient to place these tables against the wall, the back of the table being slightly raised and of a height suitable for the people who are grading. The standard height of three feet is usually regulated by a platform of planks running in front of the table, which may be raised or lowered by means of blocks to suit the height of the graders. The packing table for the use of those who place the apples in boxes are better made so that they can be placed in the central portion of the room, but where there is good light. This table should be lined with burlap and made so that the height can be easily regulated and large enough to contain three or four boxes of apples; the size in common use is three feet wide by four or live feet long and six inches deep. Such a packing table will accommodate two packers. A board should be nailed across the end as high as the top of the table and should project twelve or fourteen inches, the projection supporting one end of the box to be packed. The other end of the box is supported upon a board six inches wide, nailed to the bottom of the packing table and projecting from the end. Similar supports for a box are arranged at the opposite corner of the table, so that two packers can work with their right hand towards the packing table. The usual height of the table is three feet from the top of the table to floor. But this height must be varied to accommodate the height of the packer. The sorting and packing tables should be lined with an extra sheet of burlap, fastened so that it can be easily taken out and be shaken clean of all the debris that will inevitably gather on the tables. NAILINO BENCH. After the padting is completed, the cover must be carefully nailed in position. The lining papers are folded neatly at the edge of the top of the box to allow for the swell, and will then overlap slightly at the centre. This is done on the nailing bench — an accessory too often thought unnecessary. The itaf of the Fruit Division has been using a bench illustrated in Plate I. This is the style, with some modifications, in general use on the Pacific Coast, and can be readily made by any one handy with toola, with such assistance as may be obtained at any blacksmith's shop. < a. 17 In putting on the cover, dtlve all naili throu|^ the cleata. end u quite tufficient. Four nail* in each ORAOUiO. The basis of rapid box packing is good, even grading. The pecker should have before him an even run in point of lize, without which it will be impossible for him to do rapid work, or indeed do good work, (irading for quick, good work in box packing it, of course, dependent largely ui>on size and colour. It will not do to place apples of markedly different sizes in the same box. It is desirable neither for appear- ance nor for rapid packing. No accurate calculation can be made upon thd style of pack, and no uniformity can be secured in the layers, if the aizes are markedly dif- ferent, ^^overtheless, it is impossible to secure in the apple perfect unifonn'ty in size and --pe. But thi» inequal'.y in size and shape must never be so great as to offend the eye of the fastidious oustomer. But it is upon these very slight differences of size and shape that the best qualities of a good pack depend. It must not be understood that any good packer will associate two apples differing materially in size. The really skillful packer will take the very slightly smaller apples and use these at the ends of the boxes, the larger always going towards the middle of the box. But this difference in the size of the end and the middle apples is so slight that only the practised eye of the packer would detect it. The skilful packer will also take advantage of the slight inequalities in shape. Very few apples ^re exactly symmetri- cal, whether you cut them from stem to basin or transvers, If then the packer finds that there is a slight slackness in a row of apples which he is packing across the box, >•■» can usually make this perfectly tight by simply turning the specimens one way or the other. Of course, the opposite fault of being somewhat too crcwded can be remedied by the same process. Thus the packer will build up a layer from end to end of the box with apples slightly smaller in the ends, with the larger ones towards the middle of the box, and yet the most critical customer would not be Dffended by any difference in the specimens. It i perhaps not equally important to grade to colour, yet this adds greatly to the appearance of the finished box. If then the packer has the choice, he will put the lighter-coloured apples in one box and the highly- coloured apples in another. Both boxes may sell equally well, but neither would have sold so well had the apples been mixed in colour in each box. It may not be suiper- fluous to say that it is presupposed that no wormy or scabby apples are permitted to go into boxes. This would exclude a very larfre part of the apples in eastern orchards. It may as well be understood, once for all, that the packer who hns no higher concep- tion of the box business than to think of it ns a receptacle for scabby or wormy apples, had better pack his apples in barrels. He will get a much better price for them, and will not be lowering the reputation of the high-class apples that should be packed exclusively in boxes. It may be well here to (^-aw attention to another matter of observation, namely, that very few men who have been used to barrel packing ev. ;■ succeed in the box trade. Rougher methods that have served them in the barrel trade are unconsciously practised when tney take up the box trade, and failure is the inevi- table result. Enrrel packers, therefore, who do attempt the box business must divest themselves entirely of many habits end methods of work that may not have interfered with their being fairly successful as barrel packers. The following circular, issued by the Hood riv. Oregon, Fruit Growers Union to their members, gives the standard of grade for their celebrated brands of apples. It corresponds very closely to the Fancy and No. 1. defined by the Canadian Fruit Marks Act. There is not the slightest doubt that if the Fancy and No. 1 grades, as grown in Canada, were packed with equal care and were placed upon the market with tHe same business tact, equally good pi-ws could be secured. The stings referred to in the circular are scars completely healed over, with a skin as sound as any other part of the apple. All fruit affected by scab and Codling Moth is rejected absolutely. 18 Bpteial In$truciions gittn out by ih« Hood River Fruit Orowen" Union to their Membere. 'Only two ttingii on one apple will be accepted on all fint-grade applM. Any worm (ting muat not be larger than A of an inch in diameter, measured from outside of green ring around said sting. No sting may show an open hole; 4i and 6 tier apples should net show over one sting, unless said stings are rory a ' ill. Limb or leaf-rubbed or dther like defects will be accepted where said defect doea not break the skin of the apple, providing said defect is not larger than a tO-cent piece, if said defect is circuUr; if it is oblong in shape, it must not be more than three-eighths of an inch wide and three-quarters of an inch long. This «hall apply to defects caused by cut worms while small, providing any defect docs not materially affect the shape of the apple. Stemless apples will be accepted when the flesh of the apple surround- ing said stem Is not brokru. All apples must be clean, fully matured, of good colour, free from any insect pests, fungus, rust, decay or injury, except as herein specified. Deformed apples will not be accepted. Packers are cautioned to look out for wind- falls and bruised apples. Green 'apples that will never mature will not be accepted. Spitzcnbergs, Newtowns, Arkansas Bladca, Red Cheeks and Hydes Kings must all be wrapped in printed paper, boxes lined, layer paper between layers and on top and bottom. The foreman will be notified about wrapping each other variety as it is sold. Spitzcnbergs sold as Bed must have 70 per cent or more red colour. Spitzenbergs and Newtowns that pack 6 tier must be packed in Oregon boxes. Thia does not apply to other varieties. These instructions will be followed on all our packs, except the clause pertaining to colour, on which special instructions will be given for the differ- ent varieties. ' 4-tier apples include nothing smaller than 128 size. ' 144 size is special. ' 4i-tier includes 150 to 175 size. ' 6-tier includes 185 to 200 size. ' Do not pack in dirty boxes. ' Every one should keep his hands clean, so as not to soil the paper or dirty the boxes in handling.' STYLE OP PACK. The simplest method of packing a box of apples is nothing more than the barrel pack practised with boxes. The face is placed upon the box by a method quite similar to that of facing a barrel, and the apples are then placed on the lop of this face wita no regard to regularity. It is needless to say that such a method of packing a box will result in absolute failure. It has been tried in " stem Canada many times, and always with disastrous results. The box is not nean., ) well suited to this style of packing as the barrel, and consequently it is more difficult to get a tight package; and if a tight package can be obtained, it is not acceptable to 'the customers Nothing further need be said with reference to this style of packing, except that it is con- demned by every one familiar with the box trade in apples. PACKIKO IN TIEBS. One very grea't advantage of boxes is that clode distinctions in size and colour are easily mad?. Customers then can secure exactly what they wish with reference to these two qualities. The number of apples in a box can be determined almost instantly by the style of the pack, but this numoer should always be placed on the end of the box by the packer, when he co..lifB- culty in combining the features in thcce for the puriio«>e of packinfr any odd size or •hape that may present itself. In a ireneral way, the size of the applet is indicated by the number of tiers or layers in the box. The box is suppoee apples, the third with three, and so on, until the tier is con- pleted. I'he second layer would be commenced with two apples and alternated with three, aa in the first layer. The first and third and fifth layers, and second and fourth would be the same, and directly over each other. By commencing this pack with two apples, instead of three, the box will contain two apples less. With larger apples, the 2-a t,-cli !" "Bed. This is begun by placing an apple in one corner of the box and then dividing the remaiul..- •'•"^ evenly with another apple. Into these spaces are pressed two apples forming the next uw. This is continued till the box is filled. Four layers will fill the box, the first being directly over the third, and the second over the fourth. PACKISO THE SAME SIZE IX DIFFERENT STYLES. It is often possible to pack a certain size more than one way, and have the box in each case look equally full and appear equally tight. It wiU usually be found that Z l*kTartmTl\t' "i? '"^ ""'^ *'""' *^ °^''«"- I- ""«•» ^'^e^. choose FOB BEOIVNERS. packer that he almost instinctively chooses the right pack It sometimes seems necessary for beginners, and indeed for all but the most skilled n„.t > ^ "omewhat from the regular pack. For instance, in a 4 tierbTx straiht on th« V2 '^•='«;T"^ convenient to pack the second, or the second aL third aS on the side, and the others on the end. Such expedirnt« must be a coSion of partial failure, and only to be tolerated till more skUl i. acquired <'°'^^*'°'» «« n-nwi ?nl ff '*"♦ ^. f the accompanying plates, made from photographs of boxea packed in different styl^, will be the best means of learning the varied device of the W £"'1^'"/'';%"^° ^'"^ "°* '^ -^--^'-^^ of a perslal instructor! ^a^a^ Sr.™ '• I'T^'^ous packs for the purpose of showing still moreTaT eth'applfrSeTayt.'""^ "' ^'^ ''^^■^"* '«^^"' «"' "' '^ ^ '^« arrangemLT-:^ In selecting a style of pack to suit a particular size of apple, the beginner will l^A Vtl,*^"' •'I'" *r -"^ke a preliminary trial with a single row of appirac^ss the end of the box, then from the bottom to the top. and lastly from end to end maTnta n- ing Uie apples in the same position for the three dimensions maintain The art of packing can only be learned by packing. It requires a deft hand and a welNtraine,! eye so that slight differences of size and shape may be recognTzed and utilized to fil the box not only full of applos. but so tightlf packed that T^x may be put on end with hd off, and yet no apples fall out. This is rather a hiJhJ^^ATI but one that should be aimed at by all who expect to bccom "proficTcnt t"" thf "f ' Vu:. i. STKAKiHT PACK. ' Y Y Y Y^ :t Ti«T» X,,. ii, box, 45. 3 l«iyiia all I'mki'il the.Sttiin-. and Ja^l'Unnlf .!.•''" 7^'!? •"* """^'^ "" "'"'^ ''^'^' «" t»>« layers being the same, and each apple being directly over the one below it, j b « Bamo, tl Fio. 5. STRAIGHT PACK. 4TifrM N,,. in )«,x, "ifi 4 LayiTB nil riickt-cl the Same. Boxes packed in this manner may contain 96, 112, 128 or 144 apples, depending lu) lat and !ird Kcium (' PLATE II. ft) O O f%^ i 25 The left-hand box of the middle row is c slight modification of the same pack for larjf/r apples, there being only 88 apples, instead of 96, in the box. (See Fig. 8.) These 2-2 packs, although arranged in rows of two across the box when viewed as a diagram, are rot placed in the box in rhis order. Fig. 9 shows the order in which the apples are placed in positi.jn. 1 i» placed in the ctirner of the box, the remaining space is then evenly divided by 2, then « and 4 are placed. 5 and 6 will make the first complete diagonal row. The rows are continued diagonally until 'he layer is com- plete. Similarly, the 3-2 pack, shown in the lower left-hand corner, Plate 2. would be commenced by placing an apple in each corner at one end of the box, then a third appl« dividing thf !"pace between them evenly. In ilie spaces between the first three, place two more apple«, after whic^ the diagonal rows are completed in the order shown in Fig. 10. Fig. 11 gives a complete diagram of the 3-2 pack. f'L.ATK III. ##t«9^«^^<9^0 mmf ^OOC rtf- y**^ t^ e - The left-hand upper box «-„ r.ht 1^' 1 ^L**^^* •'^ «'«"1>'>« to size. The lower left-hand box is a yerr even pack, larger than 8 tier, containing 41 apples. ^ Plate 3 (6) shows how wrapped apples will accommodate themaelve* «,n,«-l,«* PLATE IV. 27 Plate 4 (a) illuBtrates a very neat pack for a conical apple, like certain types of Northern Spy and Ben Davis. A different treatment is shown in the two diagonal packs in Plate 4 (6). It will be noted that the left-hand box has 20 apples in each layer, while the next has 18. PLATK V. (•) 32»l Plate 5 (o) shows a diagonal pack, sometimes necessary with larjire, irregular apples. There are three layers, with 19 apples in each. In (fc) the side of the upper box is removed to show, t' j second layer. The face of this box is shown in the lower left-hand box in Plate 3 (a), which see. The first and third Jayers have each two rows of five apples and one of four. The second layer has two rows of four apples and one of tive, making 41 in the box. l^MZ^stiiiT^J!!- ^" ^'^ '" ^"V" '^' •ccompanying plate. box packer waa obliged to make the alight differ- • ue at^'e of naoW I'l^ and select his aiz« accordingly. The lime t.. ^h" padti ^of ^. tl k?"*' from start to finish, was eleven minuter. ^ * °' *''® ^^° ^^'' THE ' SWELL ' IX BOX PACKIXG. is di^urtTher^^LTve tlt^rtr^ |-''i '""'V" "«'<^ P-''"^''' that it st^t^i^ri^i^gF^^^^^^^ this simple layer „g ;f £ fruh bv whi TT'^ '^'*"'"°' ''""r^ '""^ modifications of smmmm. Nevertheless, even the most skilful packer requires for the be^t packin,, «l,Vl,f tllfv Tu" '^ ''r ""' ^''"'^ "^ "^« individual apples, difference ^o tn/ht ha of anv particular tier- thnf ii f +!,„ i • / . ^"^''^ble to break the plan is des rable that t£" hole iorshnd T f \' '-*^^^ith the apple stems down, it i9 of the box. This selection and placing of the apples becomes, in the skilful packer, automatic, and he scarcely feels that he is makingr the aelection. so rapidly is it done. Yet if a selection of this sort is not made, there is no possibility of securing a box that will not go slack. The thin cover is placed upon the top of the apples, and the pressure brought down upon the ends of this to force the cover to the box. The nails and cleats are now driven in, and the box appears n« in Plate I. All fruit will evnporate somewhat after being packed. If the package is rigid, a very slight evaporation will, by lessening the size of the specimens, render the whole package slack or loose. In the case of the barrel there is so much fruit in it end so much pressure is put upon the package that we have some elasticity in the apple itself that prevents slackness for some time. Yet nearly one-third of the fruit sold on the Liverpool markets in barrels is classed as slack to a greater or less extent. In the case of the box with sides, top and bottom rigid, there is not sufficient fruit to get much advantage from the elasticity of the fruit itself, and therefore, such are almost certa.in to go slack in a very short time; but packed with the bulge on the top and bottom, we take advantage of the elasticity of the wood in the top and bottom, so that as the evaporati' i and shrinking of the fruit goes on. the elasticity of the tup and, bjttom draws ti.u package together and holds the fruit tight. We have, then, two good reasons for insisting uiwn the thin top anm a 3-tier to a 5-tier, though smaller than 5-tier would scarcely be Xo. 1. It is also the pnic'tice in the case of coloured apples to designate the intensity of the colour, where they are lighter than normal, by using the letter L. There should also be a number or mark indicating the [lacker. In addition to this, the exact number of the apples should be placed upon the outside. These marks should be placed unifortidy, the best arrangement being that indicated in Fig. 12. mZT^^^r"' "" °»'"»«<'>'y ™«k« other than tho,e required by the Fruit 3 tier. 144 (L) Grade No. 1 CHOICE CANADIAN APPLES PACKKD BY BRIGHTON, ONT. (27) Fig. 12.— Suggestion for .Marking Boxes. n APPENDIX I. The following instructions to box packers give much useful information, illustrat- ing the best practices on the Pacific Coast : — 1. A crew vdll consist of four packers and one foreman extra. 2. Each packer, before he is permitted to pack for the Apple Growers' Union, must have his n -^ registered at the office of the union and receive a rubber stamp free. He shall b required to stamp each box at the lower left-hand comer, when packed, with his official stamp. 3. Each packer shall bo required to put up a firrt-class puck. If upon any inspec- tion any packer be found guilty of putting up a poor pack, or putting in apples not suitable for the pack being made, he shull bear the e lense of repacking such box or boxes for the firs; two offences. Upon further negleci, he shall be dropped from the list of the Apple Growers' Union packers. 4. Each pack-r, when a box is packed, shall write with pencil upon the end of the box, in the centr ■ near the top, the number of apples the box contains. 5. Each box of apples shall be packed with about a J-inch to 1-inch awell in middle of top and Hottom combined, but no bgx m .n be packed so high that it will be neeessarj' to cleat the box before nailing on the lid. 6. Each packer shall receive his pay from the grower in cash, or on a written order on the Apple Growers' T'nion, which will be cashed by the manager on pre- sentation. 7. The charges fixed by the union and agreed to by the packers for packing will be 5 cents per box for all boxes containing 128 apples or less, and 5 cents per box for all l)oxes packinjT 4J tier. All 5-tier apples will be packed at 6 cents. This price shall cover any and all packs ordered by the manager. 8. Each packer will le furnished meals by the grower where he is packing, with- out charge, but must make '■.ecessary arrangements for his bedding. 9. Packers are required only to pack fruit properly wiped and assorted from culls fairly well by the grower before being placed on the packing table, but the packer will be required to make the final culling, which shall not exceed 8 per cent, or 8 boxes in 100. Such boxes as the packer may throw out he will be required to handle with as much care as first-class fruit. 10. Each packer must be supplied with suitable and necessary room at the pack- ing table, which must be properly and substantially made. 11. Each packer shall require the grower to supply h;m with empty boxes, and have the paper placed in a convenient place. 12. Each packer mu^t set off his box when packed. 13. If the grower is not properly prepared for the packers, the packers will be at liberty to move on, or may chaige the grower at the rate of 20 cents an hour for extra time spent in culling and wiping properly. It shall be the duty of each packer to notify the growers of such conditions, when existing, in advance, and should the grower make a protest, the packer will be at liberty to move on and report the matter to the manager, who will endeavour conscientiously to adjust the matter satisfac- torily. 14. Packers must be sure to have the exact number of apples in the box as num- bered. Foremen are cautioned to watch this. Avoid criticism by following this instruction. We are on the look .ut for *>>'- sleight-of-hand trick. APPENDIX II, St.t,!if STp" Tt'v "" **' *^ I«P«tion M,d Sale Art. Chapter 85 of the KeviteJ atatutec, i»o«, i'apt IX, are Riven for general information:— 319. UnleM the context otherwise requires,— (a) ' clowd package ' mean* a box or barrel of which the contents cannot be seen or inapected when such package ia closed; (b) 'fruit; shall not include wild fruit, nor cranberries whether wild or '♦!- Tated. 1 Ji. \ II., c. 27, s. 3. THE MARKING OF FHCrT. 320. Every person who, by himself or through the agency of another person, packs fruit in a closed package, intended for sale, shall cause the packaRe to bo marked in a plain and indelible manner in letters not less than half an inch in length, before it la taken from the premises where it is packed,— (a) with the initials of his christian names, and his full surname and address, or, in the faac of a firm or corporation. wit». the firm or corporate name and address; {.b) with the name of the variety or varieties; and, (c) with a designation of the grade of fruit, which shall include one of the follow- ing four marks, viz. :— Fancy, No. 1, No. 2, No. 3. •t ^' ^^''^ ""''' ""^ ** accompanied by any other designation of grade or brand. If that designation or brand is not inconsistent with, or mi rked more conspicuously than, the one of the said four marks which is used on the said package 6 E VII c. 15, 8. 1. o ■ ., OBADE DEFIKniON'S. 321. No person shall sell, or offer, expose or have in his possession for sale, any fruit packed,— (a) in a closed package and intended tui sale unless such package is marked a» required by the provisions of this Part; (&) in a closed package, upon which package is marked any designation which represents such fruit as of (i) Fancy quality, unless such fruit consists of well-grown specimens of one variety, sound, of uniform and of at least normal size and of good colour for the variety, of normal shape, free from worm holes, bruises, scab and other defects and properly packed, ' (ii) Xo. 1 quality, unless such fruit consists of well-grown sppcimens of one variety, sound, of not less than medium size and of good colour for the variety, of normal shape and not less than ninety per centum free from scab, worm holes, bruises and other defects, and pro|)erly packed, (iii) No. 2 quality, unless such fruit consist of specimens of not less than medium size for the variety and not less than eighty per centum free from worm holes and such other defects as cause material waste, and properly packed; FACED OR SHOWN Sl'BFACE. (c) in any package in which the faced or shown .surf.ico arives n false represe ta- tion of the contents of such package and it shall be considered a false representation when more than fifteen per centum of such fruit is substantially smaller in size than, or inferior in grade to, or diflfe-ent in variety from, the faced or shown surface of' such package. 1 E. VII., c. 27, ss. 5 and 7 ; 6 E. VII„ c. 15, s. 2. 33 nSPECTOB!*' BBAND8. 322. Wbenerer any fruit in any package is found to be «o packed bo that the facet! or ihown surface gives a false representation of the contents of the package, any inspector charged with the enforcement of this Part may mark the word* Falsely Pn?ked in a plain and indelible manner on the package. 2. Whenever any fruit packed in a closed package is found to be falsely marked, the said inspector may efface such false murks and murk the worda ' Falaely marked' in a plai nand indelible manner on the package. 3. The inspector shall give notice, by letter or telegram, to the packer whose name is marked on the package, within twenty-four hours after he marks the words ' Falsely packed ' or ' Falsely marked ' on the package. 2 E. VII., c. 10. s. 3 : 6 E. VII., c. 15, s. 3, FRIIT PACKAGES. 338. All apples packed in Canada for i-xport for sale by the barrel in closed barreU shall be packed in good and strong barrels of seasoned wood having dimensions not less than the following', namely: — tweiity-iix inches and one-fourth between the heads, inside measure, and a heai! diametrr of seventeen inches, an da middle dia- meter of eighteen inches and one-half, repn senting as nearly as posiible ninety-six quarts. 2. When apples, pears or ni!i'' f"*' ^r'°" ''''"^''•^ '^'*'' *'"' enforcement of this Part may enter upon any premises to make examinat.on of any packages of fruit suspected of bein/falsely marked or packed m Violation of any of the provisions of this Part, whether such packages are on the premises of the owner, or on other premises, or in the possession of a railway or steaiiLship company. 1 E. VII., c. 27. s. 12; 2 E. VII., c. l^s. 5. OFFEXCES AND PENALTIES. cont?Snf-''^'^ r''°" '^^''u^^ ''""'^•^ °' """"«^' *''*^ "e-ncy of any other person, in contravention of any of the provisions of this Part, sells, offers, exposes Vr has in possession for sale any fruit packed,— in flf^^Ti" t ""^"^-^ package a..d intended for sale, unless such package is marked as in this Part required; or, ^uohfV? " '''^^^•'■Pf'^kage upon which is marked any designation which represents such fruit as of J,o. 1. or XXX, finest, best or extra good quality, unless such fruit consists ot weh-prown specimens of one variety, sound, of nearly uniform size, of good colour for the variety, of normal shape and not less than ninety per centum free trora scab, worm hok«, bruises and other defects, and properly packed; or, (c) in any package in which the faced or shown surface gives a false representa- tion of the contents of such package; shall for each offence, be liable to a fine not exceeding one dollar and not less than twenty-five cents for each package so sold, offere.1, exposed or had in possession for sale, together with the costs of prosecution, and in default of payment of such fine and costs shall be liable to imprisonment, with or without hard labour, for a term not exceeding one month, unless such fine and costs and the costs of enforcing the same are sooner paid. 1 E. VII., c. 27, s. 8. 329. Every person who, not being "n inspector, wilfully alters, effaces, or obliter- ates, wholly or partially, or caus«» to be altered, effaced, or obliterated, any marks ott any package which has undergone inspection, shall incur a peilalty of forty dollars. * h. VII., c. 27, 8. 10; 2 E. VII., c. 10, s. 4. 330. Every person who offers or exposes for sale, or who packs for exportation, apples, pears or quinces, by the barrel or box otherwise than in accordance with the foregoing provisions of this Part, shall be li.ible, on summary conviction, to a penalty Of twenty-five cents for each barrel or box of apples, pears or quinces so offered or exposed for sale or packed. 2. Every person who, for export, offers or exposes for sale, or packs, apples by b/l rhl. '"'" "'"" '" "™-''«°'-« -ith the foregoing provisirns of this Part, shaH be liable, on sumnmry conviction, to a penalty of twenty-five cents for each box of npples so offered or exposed for sale or packed. 1 E. VII., c. 20, s. 4; I-Te. VII., relating" ^'l^STl "'^° "''*''"'"' '" """^'r "'^^ ""^ "^ ^^^ provisions of this Part relating to boxes of berries or <„rrants, or berry boxes, or baskets of fruit, or who sells or offers for sale any fruit or berry boxes in contravention of any of the aid l^- visions shall be liable, on summary convic'tion. to a fine of not less than tweity-fi~ cents for each basket or box so sold or offere