s The First Aid To the Shipping of Fruits, Vegetables and Poultry to Market for Profit Price, One Dollar Copyright )J^. COPYRIGHT DEPOSIT. THE FIRST AID TO SHIPPING FRUITS, VEGETABLES BUTTER. EGGS AND GAME FOR PROFIT TO MARKET A COMPLETE TREATISE ON HOW TO GATHER. PREPARE PACK AND SHIP FRUITS. VEGETABLES, AND POULTRY TO THE MARKETS BY EXPRESS OR CARLOTS By THEODORE G. THOMAS Editor Southern Shipper Author and Publisher ^ HOUSTON, TEXAS Copyright 1910 Ip ©CI.A275419 \ \ \ INTRODUCTORY Everyone is in business for profit, and to insure profit we must first learn to avoid loss. The shipping of perishable products to the markets in ev- V ery instance means either profit or loss. Good market con- ditions, progressive Commission Merchants, attractive se- lection and packing invariably leads to profit to all concerned, the same as gluts in markets, unreliable Commission Mer- chants, poor selection and packing invariable results in loss, some of these unfavorable conditions we cannot always avoid, in the height of the season; markets will overstock, delays in route occur, but it must be understood that the poorer grades in a overstocked market always suffer the most. Well packed produce enlists the co-operation of the Merchants and still finds favor with the considerate buyer. Every reputable Commission Merchant, who endeavors to maintain his reputation regrets to report losses to his shippers, even if it is the shipper's fault, he knows the blame will fall most heavily on him, and to minimize or avoid these losses is the object of this book, THE FIRST AID TO SHIPPING, written by the Author and presented free by yie Commission Merchants to his shippers. When a Commission man presents one of these books to his shipper, he does it for no other purpose than to take care of his shippers, induce them to ship better grades and packing, and receive better returns. For he knows the suc- cess of his business as a Commission Merchant depends al- most entirely on the success and profit his shippers received from his hands. The careful perusal of this book by the shipper will bring immediate results on the first shipment. It is instructive to any shipper and indispensable to the beginners and will be found an invaluable aid in shipping produce for profit. The Author CONTENTS Pagre 1. Shipping Rules and Grades 11 2. Packing Fruits and Vegetables for Market. ... 11 3. Shipping to the Market 12 4. Pack and Ship only the Best 14 5. Different Boxes, Crates or Hampers to Use for Express or Carlot Shipments 16 6. How to Ship by Express 21 7. How to Ice Express Shipments Properly. ' . . 22 8. Approximate Express Charges to Northern, Eastern and Western Markets 23 9. Estimated Weights 25 10. Estimated Weight as Applied to Interstate Mar- kets by the Express Companies 28 11. How to Collect Overcharges from the Express Companies 29 12. Ordinary Time Required for Express Shipments to Reach the Markets 29 13. How to Ship by Freight in Carlots 31 14. Ordinary Required Time for Carlots to Reach the Markets 32 15. Approximate Freight Charges to Northern, Eastern and Western Markets in Carlots. ... 32 16. How to Ice Cars of Fruits and Vegetables Properly 33 17. How to Load Fruits and Vegetables into the Cars for Safety 34 18. How Many Acres of Fruits or Vegetables Must be Planted to Secure Carlots Daily 35 19. Refrigeration Charges to Northern, Eastern and Western Markets per Car 36 20. How to Make and Construct Packages Properly for Express and Carlot Shipments 41 Page 21. Marking Shipments Plainly 41 22. Carelessness of Shippers 42 23. The Use of Mail, Telegraph and Telephone Ser- vice for Market Quotations and Shipping. . . 43 24. How to Find Out the Reliability of Commis- sion Merchants in the Various Markets. . . 44 25. F. O. B. Sales 46 26. Advance on Consignments 46 27. Joint Accounts 46 28. Brokerage Rules and Technicalities 46 29. Seeds Required to Produce Certain Number of Plants 47 30. Number of Plants and Trees to the Acre. ... 47 31. Standard Weights of Seeds 49 32. Seeds Usually Sown upon the Acre 50 33. Approximate Time for Certain Varieties of Seeds to Germinate 51 34. Table Showing the Quantity of Garden Seeds Required to Plant a Given Space .51 35. Approximate Time it Requires Vegetables to Mature Ready for Shipment from the Planting of the Seed 53 36. What Month in the Year are Certain Vegetables in best Demand in the Northern Markets from the South 53 37. Markets for Fall Vegetables 55 38. Estimating Measures 55 39. How to Weigh Without Scales 56 40. Profits that May Reasonably be Expected from One Acre of Land in Fruits or Vegetables in the South 56 41. Apples and Potatoes. To find Number of Bushels in Bin or Box 57 42. Business Laws in Brief 58 How to Select, Pack and Ship Fruits Properly Pag-e . 61 Apples Grapes Pears Apricots Oranges Pecans Blackberries Peaches Persimmons Dewberries Plums Strawberries Figs Peanuts Walnuts V to Select, Pack and Ship Vegetables Properly Asparagus Corn (Sweet) Parsley Beans (String) Cucumbers Peas (English) Beets Egg Plants Peppers Cabbage Garlic Potatoes (Irish) Canteloupe Horseradish Potatoes (Sweet) Carrots Kohlrabi Radishes Cassava Lettuce Rhubarb Cauliflower Mushrooms Spinach Celery Okra Squash Collards Onions Tomatoes Turnips Watermelons IV to Select, Pac1< and Shin . Butter Turkeys Guinea Fowls Eggs Ducks Dressed Poultry Chickens Geese IV to Prepare, Pack and Ship Frogs Game 71 93 97 Good Cities to Which Garlot and Express Shipments May be Made From the Southwest 98 PART I . General Directions for Shipping Perishable Products to the Markets PART I. Shipping Rules and Grades Today's shipment means shipment before midnight, or on next train due to leave after order by telegraph or letter has been received. Immediate shipment allows twelve hours. Prompt shipment allows twenty-four hours. The date on bill of lading constitutes evidence for compliance of order. Shipments of potatoes fi-om the South shall be al- lowed a shrinkage of 8 per cent of the gross weight and cabbage 6 per cent. C'omplaints as to .weight, shortage of grades must be filed and shipper notified within thirty-six hours. Packing Fruits and Vegetables for Market No fruit or produce dealer or experienced shipper will hardly contradict our statement that the proper selection of fruits and vegetables and packing are by all odds the most important features of successful mar- ket gardening and profits in shipping products to mar- ket. The minutest detail about a crate or box gauges at once the selling price; the style of box, the bright appearance of the new wood, the neat and proper mark- ing, the careful and substantial nailing are all features which produce pleasant impressions in the eye of the 12 THE FIRST AID buyer, because they denote a careful and cautious packer. The shippers of California could never have crossed the continent of nearly 3000 miles to market with any hope of profit if it were not for their scientific artistic packing. All means are exhausted to make every pack- age look as attractive as possible. Who has not admired and was tempted to buy by the inviting rows of pears, peaches, apricots, cherries and grapes as seen in our fruit stores in the exposed California fruit packages. They should convey a lesson to every observing ship- per. Then, again, very little, if any, deception is practiced by topping off the top with the best; the Cal- ifornia package will average good all the way to the bot- tom and this is most praiseworthy and commendable. Every shipper has the privilege to make his ship- ments look attractive by topping with nice fruit and truck, but when this is done for the purpose of decep- tion he deceives only himself. Every strange brand or mark is carefully examined to the very bottom by the buyer before purchase is made, and it is no advantage or benefit to even attempt to deceive the customer for your goods; even should you succeed for one time, the buyer will steer clear of your shipments the next time. Shipping to the Market It will be conceded by our readers that the shipping to market of perishable goods like fruits and vegetables must be done with promptness and intelligence; there- fore "How to Ship for Profit" becomes an important bject. To haul fruit and produce to the depot for su THE FIRST AID 13 shipment without any advice of the condition of the market and to unknown commission merchants, to say the least, is a haphazard way of doing business and failure must naturally follow as often as success. A hit-or-miss proposition is hardly the right way to dis- pose of property and no experienced shipper will em- ploy such methods. He either ships on advice or orders and generally succeeds. A month or week before his crop is ready for shipment he will study market con- ditions, write to commission merchants and get ad- vice which is mostly useful and indispensable for suc- cess, read trade papers and find out just what competi- tion there is to face. Xo one will deny that selling the products for cash at the loading station is by far the safest proposition, l)ut this can not always be done. While fruit and produce dealers will always buy car- loads at loading stations, very few can be induced to buy small express lots with the high express rate, and therefore express lots and even car lots will have to be shipped on consignment in most instances. Tn consigning produce to commission merchants one lias three obstacles to contend with : first, delay en route by the transportation companies ; second, dishonest com- mission merchants; and third, overstocked markets. Fortunately for the shipper, there are safeguards at all times available to them that can be employed in all three instances. If delayed by the transportation com- panies for any unreasonable time, the shipper can col- lect damages to the amount of his loss ; for information about the reliability of any commission merchant the shipper can go to his local bank, any merchant at his 14 THE FI RST A I D station, Dunn or Bradstreet mercantile agencies, or if lie is a subscriber to any regular trade paper he can get the information from the publisher — everyone will serve him. With the use of the telegraph the shipper can avoid overstocked markets by diverting cars to other more favorable markets, or he can hold his crop back a few days until conditions improve. It never pays to rush produce indiscriminately to market; it is cheaper to even dump the produce at home and save crates and boxes than to ship it to markets where there can not be any profits. It is only by constant, accurate and relia- ble information that shippers can expect success, and we advise great caution on all occasions in the shipping season. Read our other articles on this important sub- ject in this book. Pack and Ship Only the Best It is beyond any possible dispute, that with the high Ivxprcss Kates, Freight and Icing charges, the constant growth of the criticism of the markets, it can only pay in every instance for the shipper to ship only the best Ship less and ship it good, even if necessary throw one half of your crop away. For the convenience of our readers let us illustrate this fact with a tomato shipment as follows: Suppose you liad enough tomatoes, good, l)ad and in- different to fill iuii 4 -basket crates wilh this mixed lot of good and bad. \o\\ ship the ten crates with the fol- lowing results : THE F I RST AI D 15 ACCOUNT SALiE: 10 crates at 60€ $6.00 Commiss^'on, 10 per cent 60 $5.40 Express charges, 40c per crate $4.00 Net proceeds $1.40 Supposing now you assorted the tomatoes care- fully, threw away all the small, wormy and inferior ones and shipped only six crates. ACCOUNT SALE: 6 crates tomatoes at $1.(T0 $0.00 Commission, 10 per cent 60 $5.40 Express, 40c per crate 2.40 Net proceeds $3.00 Any commission merchant will verify our statement tliat if ill-assorted tomatoes will sell for 60 cents per crate, good stock assorted would sell for $1.00 per crate. Xow look at the difference in the net proceeds in the amount of sales. One account shows 11 cents net per crate, the other 50 cents net per crate, but this is not all. You have saved the price of your four empty crates, nails, labor and hauling, amounting to 15 cents per crate. Vou have the refuse to can or feed to your stock. ^'()U have also creatt'd a market for your goods and established a good rnputation as a good shipper. Xo^v what is true of tomatoes is true of all other fruit and truck. It pays to ship less and only the good. Figure it out for yourself. e 16 THE F I RST AID Different Boxes, Crates or Hampers to Use for Express and Carlot Shipments of Fruit and Vegetables In giving explicit description of different packages to use in express or freight shipments of fruit and vege- tables, it must be born in mind, that in many states and localities, quite a difference exists in the boxes and crates used locally. For instance on the Atlantic coast from Florida to Virginia and as far as Louisiana, the hamper is used very extensively, and very few hampers if any are used in Texas or the Southwest. Tomatoes in the Southwestern States, are usually shipned in 6-basket crates, while in the Southwest and Texas, the 4-basket crate is invariably used for toma- toes, and shippers must to a certain extent conform somewhat with the usages prevailing in their respec- tive localities, as it might even be impossible to obtain just the crates described in this article. Tt has been argued and with good reasons, that some standard crates and measures should be adopted by all Southern growers, and which no doubt, would be of great convenience to the transportation companies, pro- duce trade and shippers. Fruits Apples are packed either in standard apple barrels or boxes containing about one bushel. It has been demon- strated that it is more convenient to pack apples in boxes than barrels; the boxes are more convenient to handle and stack closer in the cars and storage, and are also pre- THE FIRST AID 17 f erred by the retail trade. There is no question but that boxes in time will take the ])h\ce of barrels for packing apples. Pears — Pears are preferable packed in one-bushel boxes except the harder cooking varieties, which may be safely packed in barrels. Hampers also make a neat package for pears. Peaches — Peaches, except the California, which are packed in flat l)oxes containing about one-half bushel, are best packed from the Southern States for Northern markets in either six-basket or four-basket crates. Apricots — Apricots should also be packed in either four or six-basket crates. Plums and Persinimons may be safely packed and transported to market in strawberry crates containing 24 quart boxes, or one-tliird bushel boxes; four-basket crates may also be used for plums or persimmons to good advantage; larger packages are undesirable for plums Oranges — Oranges and grapefruit are invariably packed in standard orange crates. Figs — Pipe figs for raw consumption carry best in strawl)erry crates containing 24 quart boxes; four-bas- ki't crates can also be used. drapes — (Jra])es arc usually packed in (he regular gra])e baskets, (.rapes -Asm.) show up well in the four-bas- ket crates, and tliis r ;i. very desirahle [)ackage for grapes. Strairherries — Strawberries are packed in either crates ccmtaining 24 (piarts or in crates containing 24 pints; either makes an attractive package, but quarts are more generally user* 18 THE FIRST A ID Dewherries and BlacH ernes— For these berries, see strawberries. Pecans — Pecans are shipped in carlots or less in 100- poiind sacks; barrels can also be used. Walnuts — In sacks, like pecans. Vegetables Asparagus — Boxes holding one dozen bunches by ex- press ; in carloads bushel boxes may be used. Siring BeanS' — By express, one-third bushel boxes and one-half bushel baskets; carloads, one-third bushel boxes, bushel crates or hampers may be used. Cahhage — By express or carloads, standard open crates, 20x20x28 inches. Celery — By express or carloads, bushel boxes holding 3 dozen bunches, each bunch containing 12 plants of celery. Egg Plant — By express, bushel crates or hampers; by carloads either barrels or hampers. Melons, CantaJoupes—By express, standard crates, 12x21, holding 15 melons; carloads the same; pony crates or Climax baskets are sometimes used, holding each eighteen melons, by express with good results. Mel 0)1.9 — Watermelons can only be shipped in car lots with any degree of success and profit. Watermelons should be loaded in ventilated cars. Clean stock cars are as good as any. Xever load in a dirty car. Place about ten inches of straw, hay or pine shavings on the bottom of car. Xow place every melon carefully and snugly in its place, commencing at the end of the car and finishing at the doors. Allow no one THE FIRST A ID 19 to walk over the iiu'loiis. Load the car al)Oiit one-half or less full in lieight. When loading, carefully exam- ine every melon for soft places. Throw out every one that shows any defect. It is hetter to throw the melon away at loading than to throw it away at the receiving point, after paying freight charges on the melon. Ohm — Okra is best shipped by express, in one-third bushel boxes or one-half bushel baskets ; never ship okra in sacks. Parsley — Ship parsley only in hampers, bushel boxes or barrels, well iced with cracked ice throughout the barrels in layers. Peas — For best results ship English peas in one-third bushel boxes, hampers, or one-half bnshel boxes. Peas are very apt to heat and should not be shipped in barrels or large packages. Potatoes — Irish potatoes should invariably be ship- ped in car lots, in ne)v standard sacks holding about 100 pounds each, never in old or dilapidated sacks. In the first part of the season Irish potatoes may be ship- ped in one-third bushel boxes by express with profit; in carlots, ventilated l)arrels may also be used. Spinach — Spinach can be shipped in bushel boxes or hampers in carlots and in bushel boxes and barrels, well iced with cracked ice, l)y express. Tomatoes — The standard crates for tomatoes in car- lots or express are either the six-basket or four-basket crate. i?ee^6'— Beets tied in bunches may be shipped in ham- pers or bushel boxes without ice, or barrels with cracked ice, by express. Beets shipped in carlots must be ship- 20 THE FIRST AID peel in refrigerator cars, well iced, as they are very apt to heat. Cauliflower — Cauliflower should be shipped in bushel boxes or hampers without ice, or barrels well iced, by express. Cucumhers — In the first part of the season cucumbers may be shipped by express in one-third bushel boxes; later on when they become more plentiful, in bushel boxes, ham])ers or barrels; no icing is required by ex- press shipments. In carlots, cucuml)ers may be shipped in barrels or husbel boxes in a well iced refrigerator car. Corn — Sweet corn is very apt to heat in transit, and must be shipped in small packages like the hamper or bushel boxes ; in barrels by express. Green corn uuist be well iced with cracked ice. Garlic — AVhen garlic is thoroughly dry and cured it may be shipped by freight or express in l)arrels or bushel boxes. Lettuce — Lettuce by express should be shipped in hampers or bushel crates without ice. In barrels it must be well iced. In carlots lettuce can only be shipped in well iced refrigerator cars. Mustard — Mustard by express should be shipped in barrels well iced. Onions — The Bermuda onions grown in tlie South are shipped with best success in the Cummer folding crate holding about cme bushel or fifty pounds. It is a risky business to ship any oni(ms from the South in sacks and we can not advise sacks for shi])ments; crates Or even barrels give better results. Peppers — Green peppers should be shipped in one- THE FIRST A ID 21 third bushel boxes only by express; dry peppers thoroughly seasoned and cured may be shipped in sacks by express. Potatoes — Sweet potatoes should always be shipped in barrels or sacks either by express or carlots. i?(^/^//>//c',s-^R a dishes are a difficult crop to ship as the tops are very apt to heat and spoil the sale of the radishes. Radishes may be shipped in small packages like one-third bushel boxes or one-half bushel baskets by express; when shipped in hampers or barrels they must be well iced Avith cracked ice put in layers in the barrels or hampers. In carlots radishes are usually ship- ped either in bushel boxes or barrels in refrigerator cars, well iced and re-iced in transit. Tutnijts — Turnips with the tops should only be ship- ped in barrels l»y express, well iced. How to, Ship by Express In the first ])lace, read our instruction on different crates or boxes to l)e used for express shipments. To use crates of doubtful capacity is mystifying to the pur- chaser and express agents. It pays to use only standard crates. Next, read our article on packing. Any fruit or truck that is not the very best of selected and packed cannot stand the express charges, especially to interstate points. Xext, ask your express agent for an express book to keep a perfect record of every shipment you make. Several weeks before your crop is ready to ship, read maiket reports, read the Southern Shipper or any other paper that will give you information where to ship, and 22 THE F I RST A ID to whom to ship. You cannot possible succeed unless you supply yourself with needed information. Write to commission merchants in various markets, state to them what you have and when you will be ready to ship. Ask them to keep you informed on their markets by mail or telegraph. To ship blind means loss. Mark your l)oxes plain with your name and place and for whom the shipment is intended. It is a good plan to mark both ends; it saves much useless handling and turning over by express employes. Large cities like St. Louis, Chicago, etc., are sup- plied with most fruits and vegetables in carload lots, which can be sold much cheaper. It is perfectly useless to make express shipments to compete with carlots, as express charges eat up all the profits. Hunt small mar- kets. They are the most profitable for express ship- ments. To Ice Express Shipments Properly The icing of express shipments must be done in the packages with cracked ice laid in layers between the produce. The amount of ice required is gauged by the distance the shipment is to travel and time consumed A block of ice in the center of the barrels is no protec- tion; as we stated before the ice must be cracked and scattered in layers throughout the barrel. Lettuce, beets, radishes, spinach, green onions, pars- ley, carrots and mustard shipped by express in barrels, hampers or crates must all be iced thoroughly to insure safe delivery to market. THE F I RST A I D 23 How to Ice Radishes Radishes are one of the hardest products to ice prop- erly, and much depends on the appearance of the rad- ishes, discolored, bruised tops almost spoil the sales. First, lay your radishes in the barrel, top up, next layer top down, this leaves the tops of both rows of rad- ishes together, now on the exposed radishes not on the top, place your cracked ice on the radishes; make your layer of ice about three or four inches deep now carry out this system until the barrel is full and tightly packed. Cracked ice means cracked ice, not chunks of ice; no piece of ice should be larger than an egg; large pieces of ice shift about and bruise. Ice next to top of radishes, discolors the tops, rots them and should never touch the tops. Some shippers pack a barrel of radishes and place a large chunk of ice in the middle, this chunk of ice is no help, it's an injury ; it travels about in transferring the barrel from one end to the other and bruises and grinds the tops of the rad- ishes together. Approximate Express Charges to the Northern, Eastern and Western Markets It is impossible to give the exact express rates on fruits and vegetables to the northern markets in a work of this size. We wish to impress our readers wdth the fact that there is a State law and also a United States law that compels all express companies operating in the South to keep on file and for inspection of the public the rates 24 THE FIRST AID to all points and our shippers must go to their respective express agents to obtain these rates, before shipping to any market. In order that our shippers may understand something of the rates, we give below a synopsis of the rate to some of the most important points, and this will give some very good idea of the rates. Interstate Express Rates on Fruits and Vegetables Froui Texas points to Oklahoma City, and all Okla- homa points $2.00 per 100 lbs. From Texas points to Kansas City, Mo., $2.00 per 100 lbs. From Texas points to Wichita, Kans., and Kansas points $2.50 per 100 lbs. From Texas points to St. Louis, Mo., and all Missouri points $300 per 100 lbs. From Texas points to Omaha, Xeb., and all Nebraska points $3.00 i^er 100 lbs. From Texas points to Des Moines, Iowa, and all Iowa points $3.00 per 100 lbs. From Texas points to Minneapolis, Minn., and all Minnesota points $3.50 per 100 lbs. From Texas points to Denver Colo., and all Colorado points $3.00 per 100 lbs. From Texas points to Chicago, 111., and all Illinois points $3.00 per 100 lbs. From Texas points to Detroit, Mich., and all Michigan points $3.50 per 100 lbs. From Texas points to Buffalo and New York City THE FIRST A ID 25 and all Xew York points $4.00 per 100 lbs. From Texas points to Pittsburg, Pa., and all Penn- sylvania points $3.50 per 100 lbs. The express rates in Texas are under the jurisdiction of the Eailroad Commission of Texas, and a rate sheet can l)e obtained from the secretary, Mr. E. R. McLain, Austin, Texas. Estimated Weights As Promulgated By the Railroad Commission of Texas for Express Shipments, Effective November 1, 1905. These estimated weights only apply between points in Texas. FRUITS. Estimated weights: For use unless actual weight is less. Apples, per standard barrel 150 lbs. Apples, 1-3 bushel box 15 lbs. Berries and figs, 24 quart crates 25 lbs. Lemons, boxes 14x13x27 inches 80 lbs. Oranges, boxes 14x13x27 inches 70 Ihs. Peaches, 1-3 bushel boxes 18 lbs. Peaches, 1-4 bushel boxes 125 lbs. Peaches, 4 baskets (1-8 bushel each) crates. 20 lbs. Pears, 1 bushel boxes. 40 lbs. Pears, 1-3 bushel boxes ••.... 15 lihs. Pears, Climax baskets 15 lbs. Plums, 4 basket (1-8 bushel each) crates... 20 lbs. VEGETABLES. Subject to tariff rates, and the following estimated weights unless actual weight is less: Beans, 1-3 bushel hox or basket 10 lbs. Beans, 1 bushel box or basket 30 lbs. 26 THE FIRST AID Beets, with tops, flour barrels 90 lbs. Beets, with tops, sugar barrels 110 lbs. Beets, with tops, crates 16x16x26 inches 50 lbs. Beets, without tops, flour barrles 110 lbs. Beets, without tops, sugar 'barrels 125 lbs. Cabbage, in ^crates 20x20x28 inches 100 lbs. Carrots, with tops, flour barrels 90 lbs. Carrots, with tops, sugar barrels 110 lbs. Carrots, with tops, crates 16x16x26 inches.. 50 lbs. Carrots, without tops, flour barrels 110 lbs. Carrots, without tops, sugar barrels 125 lbs. Cauliflower, flour barrels 85 lbs. Cauliflower, crates 12x18x24 inches 50 lbs. Cucumbers, 1-3 bushel 15 lbs. Cucumbers, 1-2 bushel 20 lbs. Cucumbers, 1 bushel 40 lbs. Cucumbers, 11 bushel 70 lbs. Cucumbers, flour barrels . • • . 150 lbs. Cucumbers, sugar barrels 200 lbs. Egg plant, crates 12x12x24 inches 40 lbs. Egg plant, flour barrels 90 lbs. Egg plant, sugar barrels 110 lbs. Lettuce, flour barrels 60 lbs. Mixed vegetables, flour barrels 90 lbs. Mixed vegetables, sugar barrels.... 100 lbs. Mixed vegetables, crates 16x16x26 inches.. 50 lbs. Mustard, flour barrels 60 lbs. Mustard, sugar barrels , 70 lbs, OKra, 1-3 bushel 10 lbs. Okra, 1 bushel • • 30 lbs. Onions, green, flour barrels 60 lbs. Onions, green, sugar barrels 70 lbs. Onions, 1-4 bushel 15 lbs. Onions, 1-3 bushel 20 lbs. Onions, 1 bushel 60 lbs. Onions, flour barrels 150 lbs. Parsley, flour barrels. . . . • • 60 lbs. THE F I RST A I D 27 Peas, 1-3 bushel 10 lbs. Peas, 1 bushel 30 lbs. Peppers, 1-3 bushel 10 lbs. Peppers, 1 bushel • ■ • • 30 lbs. Potatoes, 1-4 or 1-3 bushel 15 lbs. Potatoes, 1 bushel 60 lbs. Potatoes, flour barrels 150 lbs. Radishes, with tops, flour barrels 90 lbs. Radishes, with tops, sugar barrels 110 ITds. Radishes, with tops, crates 16x16x26 inches. 50 lbs. Radishes, without tops, flour barrels 110 lbs. Radishes, without tops, sugar barrels 125 Lbs. Spinach, flour barrels 60 lbs. Squash, 1-4 bushel 12J lbs. Squash, 1-3 bushel • • 15 lbs. Squash, 1 bushel 40 lbs. Squash, flour barrels 130 lbs. Tomatoes, 1-3 bushel 18 lbs. Tomatoes, 4-basket crates 20 lbs. Turnips, with tops, flour barrels 90 lbs. Turnips, with tops, sugar barrels 110 lbs. Turnips, with tops, crates 16x16x26 inches.. 50 lbs. Turnips, without tops, flour barrels 110 lbs. Turnips, without tops, sugar barrels 125 lbs. "Radishes, beets, mustard, turnips, spinach, lettuce, onions, carrots, collards and parsley, in crates 12xl2x- 22 or 16x16x22 inches, where ice is used for preservation rate shall be assessed on weight 20 per cent less than actual gross weight." Fruit and vegetable empties (not refrigerators), iST. 0. S., which have contained berries, fruits or vegetables, may be returned to the original shipper at the following rates : 36 quart capacity or less ' oc each More than 36 quart capacity 10c each Wlien nested, merchandise pound rates Rule 14 28 THE F I RST A I D It must be understood that these estimated weights do not apply to any interstate points. The Interstate Com- merce Commission has not estal)lished any estimated weights on interstate shipments by express, but have issued special package rates on fruit and vegetables effective May 8, 1907, a copy of which is required by law to be posted in every express office of the United States for the inspection of shippers. ESTIMATED WEIGHTS. The Express Companies agree to carry the follow- ing commodities from points in Texas, Louisiana and New Mexico, at the following weights. (Com- modity Tariff, No. 101 A, taking effect May 8, 1907.) Lettuce, Spinach, Chicory, Escarol, Parsley, Romaine and Endive, per flour barrel . . 60 lbs. Per sugar barrel 80 lbs. Mixed Vegetables (potatoes excepted) and vegetables not otherwise specified, per barrel • • . . 110 Ihs. In crates 16x16x26, per crate 65 Ihs. In crates, 12x12x24, per crate 40 lbs. Cucumbers, in barrels, sugar l)arrel 200 lbs. In half-bushel boxes, per box 20 lbs. In bushel boxes, per box 40 lbs. Beans, Peas, Okra and Peppers, per one-third bushel box or basket, each 10 lbs. Per bushel basket or hamper, each.... 30 lbs. Cauliflower, in crates 12x18x24, per crate.. 50 lbs. Cantaloupes, standard crates 12x12x24, crate 60 lbs. In sugar barrels, per barrel 200 lbs. Tomatoes, in 4-basket crates 23 lbs. In 6-basket crates, per crate 35 lbs. Peaches, in 4-basket crates 20 lbs. In 6-basket crates, per crate 40 lbs. Fears, in sugar barrels 200 lbs. THE FIRST AID 29 How to Collect Overcharges from Express Companies Express service is made up of multitudes of small transactions and in the rush of the shipping season er- rors must naturally occur and quite frequently over- charges are made by express agents, and these must be looked after by the shippers. Every shipper that ex- pects to make a success must post himself in regard to weights, estimated weights and rates. Both the inter- state commerce law and State laws compel all common carriers, express companies included, to keep on file all of the tariffs to all points, for the hiSpection of the gen- eral public ; shippers should insist upon examining the rates and become familiar with the same When an account sale is received from a commission merchant, examine the same closely ; if there is any over- charge above the authorized rate, make out a bill for the amount and present the same, with the account sale attached, to your local express agent. The rules and regulations of all express companies require the agent to present the claim to the auditing department and get the overcharge refunded to the shipper. When the claim is fouiul correct after investigation the express companies will and must make refund of the amounts to comply with the laws governing trauspor- tati(!n (■()in])anies. Ordinary Time Required for Express Shipments to Reach Market This is a very important subject from the fact that many express shipments must be iced and the ice must 30 THE F I RST A I D last until destination point is reaeherl, else complete loss of the shipment must follow. FoT this reason the shipper mnst know ahout how nuieh time is consumed on the way, and ice accordingly. Express shipments are supposed to move on passen- ger time, often however connections are missed and in order to avoid the shipment to go over two express com- panies, shipments are carried aromid a much greater distance than the direct way, and in estimating express time these conditions mnst be taken into consideration. We give below an express time table, taking Waco, Texas (being practically geographically in the center of Texas,) as the originating point. From Waco, Texas, to Dallas, Texas 8 hours From Waco, Texas, to Oklahoma City, Ok.. 18 hours From Waco, Texas, to Wichita, Kans 24 hours From Waco, Texas, to Kansas City, Mo 36 hours From Waco Texas, to Omaha, Neb 48 hours. From Waco, Texas, to Minneapolis, Minn.. 62 hours From Waco, Texas, to Denver, Colo 36 hours From Waco, Texas, to Chicago, 111 74 hours From Waco, Texas, to Detroit, Mich 86 hours From Waco, Texas, to Buffalo, N. Y 96 hours From Waco, Texas to Pittsburg, Pa 86 hours trom Waco, Texas, to New York, .\. Y....96 hours From Southwest Texas and Soiilh Texas points ^2 ]u)urs must l)e added to this time and I'd hours may be deducted fi-om extreme North Texas points from the table. Hy studying the map shippers can form a very good idea on the time consumed to other intermediate points by his shipments, and ice accordingly. THE FIRST AID 31 How to Ship by Freight A^erv nearly all the fruits and vegetables shipped by freight are shipped in solid or mixed carlots, althongh we think a great deal o/f our heavy produce should be shipped by local freight in State shipments, as the cost is much less. To give an idea of the relative cost of ex- press and freight charges, let us cite as follows : The express charge from Texas points to the city of Chicago is $3 per 100 pounds. The freight charge in carlots is 50c per 100 pounds. A bushel of cucumbers weighs 50 pounds. Suppose a bushel of cucumbers would sell for $1.50 per bushel in Chicago. The shipper would get nothing in return by express, yet he would get 95c per bushel for his cucumbers if shipped in carlots, 30c being deducted for icing charges and commissioai. It follows that very little can be shipped by express to large cities with carlots to compete. Cars of fruits and vegetal)les must only be loaded by exjierienced loaders, which most of the refrigerator companies furnish. The minimum weight of a carload, as accepted by railroads, is 20,000 pounds. This means you must pay for 20,000 pounds even if you put in less. If you i)ut in more you will be charged for the excess at regular rates. Peaches, toma- toes, beans, cucumbers, cantaloupes, all fruits and mixed vegetables must be shipped in refrigerator cars, well iced. An additional charge is made for this service. Water- melons, potatoes and (luions can be shipped in o])en \entilated cars without ice. Xever overload n car. Vou gain nothing in freight rates and it only adds lo the risk of the pi'oduce spoiling en route. Obtain a bill of lading stating iiiat contents are 32 THE F I RST A I D in good order, and have it stated on bill of lading where re-ieing should take place. Time Required by Carloads to Reach Markets From observations we find that cars of perishables under fast freight schedules, including all stops for re- icing and transfer switches, travel about fifteen miles per hour and this is considered good time. Some rail- roads, operating special fruit and vegetable trains, even exceed that speedy but most roads show much less speed, and there is really no fixed time to depend on in freight movements. We have seen a car go from South Texas points to Chicago, 111., in four days; the very next car consumes nine days over the same route. To avoid losses by delays en route, shippers should file car numbers and when the car has not been reported arriving at the proper time, request the railroad agent at the shipping point to send tracer after the car; often losses may l)e avoided by prompt actions. By studying the map and noting the above speed of freight matter, shippers may form a close idea and know when his car sbould arrive. Approximate Freight Charges to the Northern, Eastern and Western Markets in Carlots Kreiglit rales to Ibe market are siibjctl to constant changes, and il is impossible in a book of this kind to give any permanent rates. All railroad eompanies are requii-ed by law to keep on file all rates governing ship- ments of fruits and vegetables to all points, and our shippers must take advantage of this law and learn and THE F I RST A I D 33 become familiar willi the rates from tlieir local rail- road agent. We give below the freight rates in carlots by the Gulf, Colorado and Santa Fe E. E. and the I. & G. N. E. E. which will give onr shippers a very fair estimate of what the rates are on fruits and vegetables in car- lots to the markets. Peaches. Pears. Melons Pota. Cab. Plums. Okla. City, Okla...$0.35 $0.40 $0.45 $0.50 Wichita, Kans 35 .40 .45 .50 Des Moines, la 39 .44 .49 .55 Kansas City, Mo.. .35 .40 .45 .50 Omaha, Neb 39 .44 .49 .55 Minneapolis, Minn.. .47 .52 .57 .661 St. Louis, Mo 35 .40 .45 .50 Chicago, 111 42 .47 .52 .59 Detroit, Mich 53 .58 .63 .74J Buffalo, N. Y 57J .62J .67^ .80 Pittsburg, Pa 57* .62 J .67J .80 How to Ice Cars of Fruit and Vegetables Properly x\s a rule the refrigeration of railroad companies into whose cars the fruit and produce is loaded furnish experienced loaders to see that the packages are proper- ly fastened in the car, also to attend to the icing of the car and the shipper is usually relieved of any labor about icing or other matters. As the ship})er is as much or more interested in the welfare of the cars than the transportation companies he should see that every car is properly iced at starting 34 THE FIRST AID point before leaving, and have it specified on bill of lading that the cars must be re-iced at all re-icing points. Five tons is about the proper amount of ice, 2 1/2 tons in each bunker at the ends, that should be placed in the cars at the shipping point, and the car must be re-iced every 24 hours while en route, or else there is every prospect of a spoiled car. How to Load Fruit and Vegetables into Cars for Safety At most of the loading stations are to be found ex- perienced men, who understand loading cars of perish- able products safely into refrigerator and common box cars. Some of the refrigerator companies and railroad companies furnish men for this purpose, for it must be understood at the start, that perishable products must be loaded properly and with the greatest care to insure the contents of the car to reach the markets unbroken- and in good condition. This proper loading of the cars is as important as the careful packing and even icing. Every package box, barrel, or crate must l)e securely nailed or fastened with strips of wood, both lengthwise and crosswise of the car. All of the packages must l)e placed in such a manner to allow a free circulation of the cool air from the ice chest to penetrate to every part of the car and contents. A single weak place may ruin the whole car, as the constant jolting, switching and bumping has the ten- THE FI RST A I D 35 deney to l)roak ilie ]:>aekages and mix the whole contents of tlic car into a ruinous mess. Tt is ])est io load the car from each end, and leave a vacant si)acc between the doors, this helps ventila- tion and prevents the weather and rains to come in contact with the produce, if the side doors should be left open, which is often done in ventilating fruit cars uniced, this space also helps inspection of the goods by the buyer. This vacant s])ace must be well braced with 2x4 from one end of the contents to the other, the main idea is to keep every package securely fastened in its place and allow not even the slightest disarrangement of the contents on the journe}^ How Many Acres of Fruit or Vegetables Must be Planted to Secure Carlots Daily The question of how 'much should be planted to se- cure carlots promptly is an important one to the grower who desires to load cars, as delays in loading cars for several days means always a proportionate loss, as some of the ])roduc(» loaded firsi will be old and wilted, if not spoiled, when rcadiiug the markets. Most of any one acre melons, cantaloupes, cabbage, cucumbers or onions will })roduce a full car in about thirty days, ])ut to secure a carload every day a pro- ]jortionate nuuiber of acres must be planted. To make this perfectly plain, let us assume that an acre of cu- cumbers will p.roducc 400 bushels in 30 days; this means thirteen and one-third Imshels per acre per day. und 30 acres would be required to produce 400 busheU 36 THE F I RST A I D every day — sufficient to load a car every 24 hours. The above is a low estimate, but to be on the safe side plant 30 acres of cucumbers if you desire to load cars every day. To secure carloads every day of the following pro- duce, plant: Beans String beans) — 25 acres. Cabbage — 40 acres. Celery — 15 acres. Cantaloupes — 25 acres. Peas (English) — 20 acres. Potatoes (Irish) — 30 acres. Potatoes (Sweet) — 25 acres. Tomatoes — 40 acres. Beets — 30 acres. Cauliflower — 40 acres. Cucumbers — 30 acres. Corn (Sweet) — 35 acres. Lettuce — 15 acres. Onions — 25 acres. Radishes — 20 acres. Turnips — 20 acres. Watermelons — 40 acres. The above table will be found very useful to truck growers or associations that desire to plant sufficient acreage to insure prompt carload shipments. Eastern and Western Markets Some of the railroads operate and own their refrig- erator cars and in this case the shipper is called upon to pay only for the ice consumed at the rate of about from $2.50 to $3.00 per ton. This charge is added to the freight bill^ and collected for at the destination THE F I RST AI D 37 points. Some of the railroads operate some of the cars of the private car lines, which companies charge a fixed amount of refrigeration to the destination point. The cost of ice and refrigeration may l)e ascertained from the local freight agent to any point upon appli- cation. The cost of I'ofrigeration per car over the Gulf, Col. and Santa Fe li. R. to the principal markets are from Texas common points to : Oklahoma City, Okla per car $40.00 Wichita, Kans per car .... 45.00 Des Moines, Iowa per car. . . . 60.00 Kansas City, Mo per car. . . . 55.00 Omaha, Neb per car .... 60.00 Minneapolis, Minn per car .... 67.00 St. Louis, Mo • • per car. . . . 55.00 Chicago, 111 per car .... 60. 00^ Detroit, Mich per car. . . . 65.00 Buffalo, N. Y per car 70.00 Pittsburg, Pa per car- • . . 70.00 The cost of refrigeration per car over the I. & G-. N. R. R. to the principal markets are from Texas com- mon points to : 38 THE FIRST AID C o Oh 8 PU en c u c x: 2 d a8 2 O cfi H 2 O Du 2 O o o •sqi OOO'^Z }qSi9AV uininiUTK ;:i^ :5^ (jajaiAV) ?2 g S SNOIKO co'^ •UOUBO :5^ ^ E3§ -giSSBlO IBTOgjO ut ?2 S ^ PQO ssBTO qjs pegissBio •UOP'BO ^ ^ ;5^ -gissBio iBioBpo' ui ^ S pi 53 ssBio qj^ pepxssBio •sqi 000'^ jqSia.w mnraiuTK s f g S saoxvxod w QO +i 2 O JS18 jeqraaoaa OJ S5 g s 2 o o z ^5 jsi^inf Is qj08 snnf oj :i?! s f g S ? <; a JST .^JBnUBf J ^ i Qu 0. •spunod < OOO't'Z jq3taM uira 'suoiexn 05 to -jajBAv JO seiqBjeSaA qjm paxira JO spBOiJBO :mSiBJJS t- t- sadno^v>LNVo •sqi OOO'OZ :i^ jqSi9Ai ranraiuiiv g g - S saHOvad •sqiOOO't'3 :iv ^ jqSiaM uinraiuiK £ CO s s aovaavo . >* cS ^ •O. ' o cu o 2 H be 2 i ^' fcn o >* S t ^ D <0 (S £ PQ Q 2 THE FIRST AID 39 PJ oi n z C . a o o 08 R -! 1-H 2 a; a CD CoZ a; f 'hh O^ '■0 G Oh CO 2 CO 0:^ S til) Vh b CD < X Ui H qjiM paxiui Mioq io auo 'suoiDiuiai -BA\UJiMp3xiui-sqi000'02 'l'^ "I"' q 3 m3iEJis-»»dnoiB»u»3 spBOiaBO pexiui jo jqSTBJjs 'saiJaaqiioBiq 'sauaaqdsBH saiHHaaMvai-s •spBOlJBO SadVHG •sqi 000' OK •jM uira 'speoiauo paxiui jo ^qSiB^s saqoBad puu sranid savad 3 ?q3.B«S S^dWS puB 'S^.ii^q 5,,iq's3!ii3qdsB^ '000'£I 'i^ ""II^ sainaaaAivaiiS •sqTOOO'l'Z aovaavo ^qi 000' v; JAV -UIUl SU0l3UIi3lEA\ qil'V\ JO 'sq] nno'nr •l'^ "'"^ (33BqqBD iO saoj °B,0d ,(130X3) -S^A qUM p3X,m iO ; -T 3 )qgiEiis-«adnoi^^ug3 k. CM e 1) o 28 E = £8 ■60 spunod OOO'^Z jqSlQAi canniTUTH SaOIiVXOd si be cc 5^ asT8 JQqroeoea m08 QXinf 01 o t- o o o ■* c^ ■ ^ <* ^ ■* •'f* ■* w • 10 (N w s S S E: CO '^ CO e<5 CO e<3 ■>*< p.. O CM f< Tj< -It -* 'Sf •* 10 >* =5 ►^ •' c ■go 40 THE FIRST AID Q Z. D O Oh o o u Pu CO H u K o ^ e c o a 3 •spunod OOO'^Z 'jq3i9AV rantniuiai 'sjaqranono puB aovasvo 0^ .2 2 O .5 £ 12 •spunod OOO'OZ jqSi9AV lunmiuira 'spBoiJBO ui s'aiqB:i93aA puB s^inaj p9 -xita'sadnoiBjuBo 'b90Jbuioi 'saHOvad •spunod OOO'T'Z aqSi9AV mnminini 'saaqranono puB aovaavo •spunod OOO'OZ mSl9AV UinailUlUI 'SpBOlJBO ai s"9iqB:i9S9A puB s^maj p9 XIUI 'S9dnOI9iUB0'S965BUIOJ 'SaHOVad •sqi OOO'LI jqSi9AV uinuiiutK samHaaMVHvLS ^SS5S?5??53Se3^S55Sg ^ cococooococortcooo^^^co ^ Q I (N r^ C^ C^ CO CO < a I 11 eg M ''no StnpQ .2.: = = = = :: Sle fl -^ . ^ ^ S* o' ' ' ' : : - : S - THE F I RST A I D 41 How to Make and Construct Packages for Shipment We stated before in our article on packing that the neat appearance of a l)ox has decided influence on the .sale of the goods. Cerates and boxes should be well nailed on all sides. Boxes and crates are often roughly handled, and every In'oken box means a loss to the ship- per. Nails should be long enough to hold and when driven with the grain of the wood should be slightly slanting; in that position they will hold much better. A nail driven straight with the grain of the wood will pull out on the slightest pressure. Care should also be exercised that the points of the nails do not protrude from the edges or sides of the boxes. Crates and boves of fruits and vegetables are often transferred from one car to another in a hurry at night, and to have nail points sticking out is a very dangerous proposition for the handlers; there- fore for humane reasons, if for no other, all crates and boxes should be nailed securely. It is not advisable to use old weather-worn or soiled box lumber; only the bright and clean box or crate has an inviting ap- pearance. To ship fruits or vegetables in soap or shoe boxes or any old box is time and labor thrown away; the trade does not take kindly to such questionable receptacles. Marking Shipments Plainly It is of the utmost importance that all shipments should be marked plainly. During shipping seasons commission merchants are very Inisy people and much 42 THE FIRST AID of the business falls to clerks who make mistakes like other people. Shipments arrive broken and thus con- vince the shipper that it is necessary to use caution; as part of a shipment is delivered to one merchant and part to another, and the goods check short. This should cause the business man to mark every shipment plainly He would save himself and others much annoyance and secure a better opinion from the commission merchant. A rubber stamp, with the name of the shipper, name ot the town and State, costs but fifty cents, and it is the cheapest thing on earth for the amount of good it does; stamped on the corner of an envelope, it will re- turn your letter if lost, or addressee can't be found; stamped on your fruit and vegetable crates, insures ac- curate delivery, in case of accident, the transportation companies can notify you of your loss or make you return if diverted to other markets, which sometimes happens. The moral of this story is : Xever allow a shipment, box, crate, basket, bag or any other package, go out of your hands, if shipped by express or freight, unless your name, town. State and the merchant's name is plainly marked on every package. Carelessness of Shippers Much annoyance, loss and misunderstanding could be avoided if shippers would mark every shipment plainly. Old and experienced shippers are aware of this fact and we wish to inform our new shippers of the impor- tance of this idea. On our visit to New York a commission merchant, we know to be one of the most reliable men in the THE FIRST A ID 43 business, showed us an envelope in which were checks aggregating $600, made out in blank, and account sales for produce received in a single month from shippers who had neither sent au}^ mail advices of their ship- ments nor marked the packages with their names and addresses. In some cases the names but not the ad- dresses were given, in most cases neither. Another commission merchant received a package of butter by express with no marks to show the con- signor. He took the trouble to write the express agent at the office from which it was received, thinking he would know the shipper. But the agent said he found the tub, properly marked as far as destination was concerned, on the platform when he returned from lunch, so he sent it on, but no one had ever appeared to stand sponsor for it. We hope the foregoing will impress our readers with the importance of always marking shipments plainly. The Use of Mail, Telegraph and Telephone for Market Quotations and Shipping Both mail and telegraph service are Indespensable during shipping season, as often a single message may avoid a loss of hundreds of dollars. The main points are the conditions of markets and movements of cars. When a shipper keeps a perfect record of his car and knows about what point the car should be at, he can, upon learning that the market for w^hich his car was originally destined is becoming overstocked on the class of products in his car, divert his car or cars to more favorable markets. On the through rate this privi- 44 THE F I RST AI D lege is accorded to shippers by all railroad companies, and every railroad agent at shipping points has instruc- tions to fnrnish shippers with all necessary information for the ])rom])t diversion of cars. It is therefore ob- vious thai liberal use of teU'graj^h facilities is advisa- ble on all occasions. Payment for Telegrams Numbers of shippers are in the habit of sending many telegrams collect to commission merchants, asking about market quotations. This is a hard tax on the com- mission nuTchant and should not be indulged in. If the information asked for in the telegram is for the benefit of the sender of the telegram, the telegram should be paid for by the sender. This is a common rule among all business men and should be strictly adhered to. How to Find Out the Reliability of Any Com- mission Merchant in the Various Markets At this time it is not a difficult matter for any shipper to post himself thorouglily on the standing, reliability and responsibility of any commission mer- chant operating in the United States markets. We have for instance, The National League of Com- mission Merchants of the United States, operating in al)ont thirty-five of the largest markets of this country with a mend)ership of over 500 firms. Mend)ers of this organization are only admitted after an investigation by a special committee, that firms ap- THE FIRST A ID 45 plying for membership are capitalized and reputable business concerns. In addition to this oganization we have The Western Fruit Jobbers Association operating in abont eighty lead- ing "Western markets, with a membership of 215 mem- bers, similar to the National League of Commission Merchants, admittance o^f firms to this organization is only allowed after a thorough investigation by a special committee, as to the reliability and responsi- bility of the firms applying for membership. Each one of these organizations have a special em- blem, which the members use on their stationery and advertisements and shippers can soon become familiar with these distinctions. It must not be inferred however, that commission merchants not belonging to either of these organiza- tions are unreliable or untrustworthy, for we have thousands of commission merchants operating in hun- dreds of markets, that do not belong to any organization who are up to date and responsible firms, it is only in the absence of any information that we call the attention of our shippers to safe guards provided by these organizations. We have also' the commercial agencies, who furnish infonr.ation in regard to any firm in the T'nited States upon ap])plication. Tlu' safest plan for shipi)ing if any special informa- tion about any firm is recpiired apply to the local bamc, merchants or trade papers, concerning unknown firms and in most instances the information will be cheer- fully furnished. 46 THE F I RST A I D F. O. B. Sales F. 0. B. sales means the goods must be paid for when loaded and before it leaves the shipper's station. The same rule applies if the buyer diverts the car to other points. With the consent of the shipper drafts F. 0. B. may be paid upon arrival of car at destina- tion. Advance on Consignment Advance on consignment is payable at any time when requested, even before the car is loaded or roll- ing. Advances on consignments may be made on grow- ing crops and crops to be bought for the consignee. Joint Account Joint accounts means profits and losses alike to ship- per and consignee. Mutual contracts l)etween parties concerned must be drawn and reduced to writing, prop- erly witnessed. Brokerage Rules A l)roker cannot claim l)r()kera«ii' on a rejected car unless he succeeds in selling the car to other parties, with the consent and satisfaction of ilie shipper. The usual Ijrokerage charges are five dollars per car. A bull is one who operates to raise the value of stocks, that he may buy for a rise. A bear is one who sells stocks for rulure delivery, which he does not own at the time of sale.. A corner is when the bears cannot buy or borrow the stock to deliver in fulfillment of their contracts. THE F I RST AI D 47 Overloaded is when the bulls cannot take and pay for the stock they have purchased. Short is when a person or party sells stocks when they have none, and expect to buy or borrow in time to deliver. Long is when a person or party has a plentiful supply of stocks. A pool or ring is a combination formed to control the price of stocks. A broker is said to carry stocks for his customer when he has bought and is holding it for his account. A wash is a pretended sale by special agreement be- tween buyer and seller, for the purpose of getting a quotation reported. A put and call is when a ])erson gives so much per cent, for the option of buying or selling so much stock on a certain fixed day, at a price fixed the day the op- tion is given. SEEDS REQUIRED TO PRODUCE A GIVEN NUMBER OF PLANTS. Cabbage, 1 ounce to 2,900 plants. Cauliflower, 1 ounce to 3,000 plants. Cucumbers, 1 ounce to 80 hills. Egg plants, 1 ounce to 2,000 plants Onion seed, 1 ounce to 200 feet drill. Tomatoes, 1 ounce to 3,000 plants. Tobacco, 1 ounce to 5,000 plants. PLANTS OR TREES IN ACRE. Distance Apart — No. 3 inches by 3 inches 696,960 4 inches by 4 inches 392,040 48 THE F I RST A I D 6 inches by G inches.. 174,240 y inches bj'^ 9 inches 77,440 1 foot by 1 foot 43,560 1^ feet by 11 feet 19,360 2 feet by 1 foot 21,780 2 feet by 2 feet 10,800 2i feet by 2^ feet 6,960 3 feet by 1 foot 14,520 3 feet by 2 feet 7,260 3 feet by 3 feet 4,840 dh feet by 3J feet 3,555 4 feet by 1 foot 10,890 4 feet by 2 feet • • •' 5,445 4 feet by 3 feet c;,630 4 feet by 4 feet 2,722 U feet by 4^ feet 2,151 5 feet by 5 feet • 1,742 6 feet by 6 feet 1,210 61 feet by 6i feet 1,031 7 feet by 7 feet 681 8 feet by 8 feet 680 9 feet by 9 feet 537 ] feet by 10 feet 435 11 feet by 11 feet 360 12 feet by 12 feet 302 13 feet by 13 feet 257 1 4 feet by 14 feet 221 15 feet by 15 feet 193 16 feet by 16 feet 170 17 feet by 17 feet 150 18 feet by 18 feet 134 19 feet by 19 feet 120 20 feet by 20 feet -. • • 108 25 feet by 25 feet •.. 69 30 feet by 30 feet 48 40 feet by 40 feet 27 50 feet by 50 feet 17 THE F I RST A I D 49 STANDARD WEIGHT OF SEEDS. Alfalfa, Clover, per bushel 60 lbs. Alsike Clover GO lbs. Barley , 48 lbs. Beans 60 lbs. Broom Corn 46 lbs. Buckwheat 48 lbs. Canary Seed 60 lbs. Castor Beans 46Tbs. Clover Seed, red 60 lbs. Clover Seed, white 60 lbs. Clover Seed, crimson 60 lbs. Clover Seed, Japan 25 lbs. Clover Seed, Burr, measured 8 lbs. Corn, shelled, Adams 50 lbs. Corn, shelled, Sugar 46 lbs. Corn, shelled. Field 56 lbs. Corn, on ear 70 lbs. Flax Seed 56 lbs. Grass Seed, English Rye 20 lbs. Grass Seed, Italian Rye 20 lbs. Grass Seed, Meadow Fescue 15 lbs. Grass Seed, Orchard 14 lbs. Grass Seed, Kentucky Blue 14 lbs. Grass Seed, Timothy 45 lbs. Grass Seed, Hungarian 48 lbs. Grass Seed, Johnson 25 lbs. Grass Seed, Meadow Oats 14 lbs. Grass Seed, Rescue 14 lbs. Hemp Seed 44 lbs. Irish Potatoes, heaped measure 60 lbs. Millet, German and Italian 50 lbs. Mustard 58 lbs. Oats 32 lbs. Osage Orange 33 lbs. Onions 54 lbs. Onion Sets .,... 32 lbs. 50 THE F I RST AID Peas, Cow 60 lbs. Peas, English, smooth seed GO lbs. Peas, English, wrinkled 56 lbs. Rape Seed 50 lbs. Rye 56 lbs. Radish Seed 50 lbs. Sweet Potatoes 56 lbs. Sorghum 50 lbs. Sunflower, Russian 24 lbs. Teosinthe 50 lbs. Turnip 58 lbs;. Vetch 60 lbs. Wheat 60 lbs. Seed Usually Sown on an Acre Barley, broadcast 1^ bu. Beans, pole, in hills 10 to 12 qts. Beets, in drills 5 to 6 lbs. Broom Corn, in hills S to 10 qts. Buckwheat 1 bu Cabbage, to transplant 3-4 lb. Carrots, in drills 3 to 4 lbs. Chinese sugar cane 12 qts. Corn, in hills 8 to 10 qts. Corn, for soiling 3 bu. Cucumbers, in hills 2 lbs Flax, broadcast 1 i lbs. Hemp 11 ))„. Flax, broadcast 1^ bu. Melon, musk, in hills 2 to 3 lbs. Melon, water, in hills 4 to 5 lbs. Mustard, broadcast i lb. Millet, broadcast 2 to 3 bu. Onions, in drills .5 to 6 bu. Onions, for sets, in drills 30 lbs. Parsnips, in orills 4 to 6 lbs. Peas, in drills li bu. THE F I RST A I D 51 Peas, broadcast 3 bu. Potatoes, cut tubers 10 bu. Pumpkins, in hills 4 to 6 bu. Radish, in drills S to 10 lbs. Rye, broadcast 1^ to 2 bu. Spinach, indrills 10 to 12 lbs Salsify, in drills 8 to 10 lbs. Spinarh, in drills lOto 12 lbs. Squa&h, bu. var., in hills 4 to G lbs. Tomatoes to transplant ^ lb. Turnips, in drills | to 2 lbs. Turnips, broadcast 3 to 4 lbs. Vetches, broadcast 2 to 3 lbs. Wheat li to 2 bu. Approximate Time for Certain Varieties of Seeds to Germinate Asparagus 20 days Mustard 6 days B eans S days Okra 10' days Cabbage 8 days Onions 10 days iCauliflower 10 days Parsley 20 days Celery 4, days Peas 8 days Collards 10 days Pepper 10 days Corn 8 days Pumpkins 8 days Cucumbers 8 days Radish 4 days Egg plant 10 days Spinach 8 days Lettuce 4 days Tomatoes 10 days Watermelons ... 10 days Turnips 4 days Cantaloupes .... 8 days Tobacco 10 days Table Showing the Quantity of Garden Seeds Required to Plant a Given Space Designation — Asparagus. .1 oz. produces 1,000 plants, and requires a bed 12 feet square. Asparagus Roots — 1,000 plant a bed 4 feet wide, 225 feet long. English Dwarf Beans — 1 quart plants from 100 to 150 feet of row. 52 THE F I RST A ID French Dwarf Beans — 1 quart plants 250 or 350 feet of row. Beans, Pole, large— 1 quart plants 100 hills. Beans, Pole, small— 1 quart plants 300 hills, or 250 feet of row. Beets— 10 lbs. to the acre; 1 oz. plants 150 ft. of row. Broccoli and Kale— 1 oz. plants 2,500 plants, and re- quires 40 square feet of ground. Cabbage — Early sorts same as broccoli, and require 1)0 square feet of ground. Cauliflower — The same as cabbage. Carrot — 1 oz. to 150 feet of row. Celery — 1 oz. gives 7,000 plants and requires 8 square feet of ground. Cucumber — 1 oz. for 150 hills. Cress — 1 oz. sows a bed 16 feet square. Egg Plant — 1 oz. gives 2,000 plants. Endive — 1 oz. gives 3,000 plants and requires SO feet of ground. Leek — 1 oz. gives 2,000 plants and requires 60 feet of ground. Lettuce — 1 oz. gives 7,000 plants and requires seed bed of 120 feet. Melon— 1 oz. for 120 hills. Nasturtium — 1 oz. sows 25 feet of row. Onion — 1 oz. sows 200 feet of row. Okra — 1 oz. sows 2,000 feet of row. Parsley — 1 oz. sows 2,000 feet of row. Parsnip — 1 oz. sows 250 feet of row. Peppers — 1 oz. gives 2,500 feet of row. Peas — 1 qt. sows 120 feet of row. Pumpkin — 1 oz. to 50 hills. Radish— 1 oz. to 100 feet. Salsify — 1 oz. to 150 feet of row. Spinach— 1 oz. to 200 feet of row. Squash — 1 oz. to 75 hills. THE FIRST A ID 53 Tomato — 1 oz. gives 2,500 plants, requiring seed bed of 80 feet. Turnip — 1 oz. to 2,000 feet. Watermelon — 1 oz. to 50 hills. Approximate Time it Requires for Veget- ables to Mature Ready for Shipment From the Planting of the Seed Beans (String) 55 days Beets 90 days Cabbage 105 days Canteloupes 80 days Carrots 90 days Cauliflower 120 days Celery 100 days Corn (Sweet) 65 days Cucumbers 50 days Egg Plants 85 days Irish Potatoes 80 days Sweet Potatoes 100 days Lettuce • 70 days Onions (Bermuda) 150 days Onions (Common) 110 days Peppers 90 days Tomatoes 125 days Turnips 45 days Radishes 40 days Watermelons 90 days What Month in the Year are Southern Vegeta- bles in Best Demand in the Northern Markets JANUARY. English peas, radishes, spinach, cabbage, lettuce, beets, carrots, celery, cauliflower, mustard, green onions, parsley and turnips. 54 THE FIRST AID TEBRUARY. New Irish potatoes^ string beans, asparagus, cabbage, carrots, cauliflower, celery, radishes, spinach, beets, Eng- lish peas, lettuce, mustard, green onions, turnips and parsley. MARCH. (kicunihers, Irish potatoes, string beans, squash, as- paragus, beets, cabbage, carrots, cauliflower, celery, rad- ishes, spinach, English peas, lettuce, mustard, green onions, turnips, parsley and strawberries. APRIL. Strawberries, cucumbers, squash, Irish potatoes string beans, parsely, turnips, green onions, mustard, lettuce, peas, spinach, radishes, celery, cauliflower, car- rots, cabbage, beets and asparagus. MAY. As Northern vegetables are now appearing only cu- cumbers, squash, string beans, Irish potatoes, cabbage, cantaloupes, corn (sweet), egg plants, peppers, toma- toes, okra can be shipped to expect profit. JUNE. Watermelons, ])eaches, Irish potatoes, tomatoes, some cucumbers, squash, string beans, cantaloupes, corn (sweet), vgg plants, peppers and okra. JULY. Watermelons, j^eaches, plums and cantaloupes; other truck is now home grown. AUGUST. Watermelons, peaches, plums and early apples. The season is now enrlerl for Soutliern produce on the North- ern markets. THE F I RST A I D 55 Markets for Fall Vegetables Each year as Southern truck growers become more and more familiar with the requirements of the mar- kets, experience teaches them ' that fall gardening of vegetables in Texas can be made highl}- profitable — even more so than spring gardening — for the reason that in the spring, as the season advances, prices de- cline very rapidly, and quite the opposite is true in fall gardening, because as soon as the early frosts nip the early vegetables in the North, prices advance and the demand for Southern green vegetables increases until the icy blasts of winter forbid any out-door gardening in the Xorth, and the hot-houses and hot-beds must be resorted to, but the growing of vegetables under glass is expensive and limited, and this offers the opportunity to the Southern shippers to supply these eager markets with green vegetal)les during the fall and winter months, fresh and crisp from the Southern fields. Even North Texas cities are good markets for the South Texas gar- deners in certain lines of vegetables. The most profitable vegetables for fall planting and fall markets are beets, snap beans, cabbage, carrots cauliflower, celery, cucumbers, egg plants, lettuce, mus- tard, okra, onions (green), English peas, peppers, Irish and sweet potatoes, radishes, turnips, spinach and to- matoes. Estimating Measures A pint of water weighs nearly one pound, and is equal to 27 cubic inches, or a square box 3 inches long, 3 inches wide and 3 inches deep. 56 THE F I RST AI D A quart of water weighs nearly 2 pounds^ and is equal to a square box of about 4x4 inches, and is 3y2 inches deep. A gallon of water weighs 8 to 10 pounds, according to the size of the gallon, and is equal to a box 6x6 inches square and 6, 7 or 7^ inches deep. A peck is equal to a box 8x8 inches square and 8 inches deep. A bushel almost fills a box 12x12 inches square and 24 inches deep, or 2 cubic feet. A cubic foot of water weighs nearly 64 pounds (more correctly, 62^ pounds), and contains 7 to 8 gallons, according to the kind of gallons used. A barrel of water almost fills a box 2x2 feet square and I'jA feet deep, or 6 cubic feet. Petroleum barrels contain 40 gallons, or nearly 5 cubic feet. How to Weigh Without Scales To weigh without scales remember that ten eggs weigh 1 pound ; soft butter the size of an egg weighs 1 ounce ; one pint A sugar weighs 12 ounces; one quart flour weighs 1 pound; one pint brown sugar weighs 13 ounces; two teacups (level) granulated sugar weigh 1 pound; tAvo teacups (well heaped) A sugar weigh 1 pomid; two teacups soft butter weigh 1 pound; one pint liquor weighs 1 pound ; one pint chopped meat w^eighs 1 pound. Profits that May be Reasonably Expected from One Acre of Land in Fruits and Vege- tables in the South FRUITS. Strawberries per acre . . $:J0().()(> THE FIRST A ID 57 Blackberries per acre. . 250.00 Figs per acre . . 200.00 Grapes per acre . . 250.00 Peaches per acre . . 200.00 Peanuts iper acre . . 150.00 Plums per acre . . 250.00 VEGETABLES. Beans (Snap beans) peracre. .$300.00 Beets per acre. . 200.00 Cabbage per acre. . 150.00 Cantaloupes per acre. . 200.00 Cauliflower per acre . . 300.00 Celery per acre . . 350.00 Cucumbers per acre. . 125.00 Egg Plants per acre. . 150.00 Watermelons per acre . . 100.00 Onions (Bermuda) per acre . . 300.00 Onions (Creole) per acre. . 250.00 Potatoes (Irish) per acre . . 100.00 Potatoes (Sweet) peracre.. 75.00 Pt.adishes .' per acre . . 250.00 Spinach per acre. . 150.00 Tomatoes per acre. . 175.00 Apples and Potatoes TO FIND NUMBER OF BUSHELS IN BIN OR BOX. Rule: ]\Iultiply the lengthy breadth and depth to- gether, all in feet, and this product l)y 8, pointing oi? one figure in the product for decimal. Example : How man}^ bushels of apples are there in a bin 12 feet long, 3 feet wide and 4 feet deep? 12X3X-t=144X.8=115.2. Answer: 115.2 bushels. 58 THE FIRST A ID Business Laws in Brief Ignorance of law excuses none. It is fraud to conceal a fraud. The law compels no one to do impossibilities. An agreement Avithout consideration is void. fSigiiatures iiiade with lead-pencil are good in law. A receipt for money paid is not legally conclusive. The acts of. one partner bind all the others. Contracts made on Sunday cannot be enforced. A contract made with a minor is invalid. A contract made with a limatic is void. Contracts for advertising in Sunday newspapers are invalid. Each individual in a partnership is responsible for the whole amount of the debts of the firm. Principals are responsible for the acts of their agents. Agents are responsible to their principals for errors. A note given by a minor is void. It is not legally necessary to say on a note "for value received. " i3i A note drawn on Sunday is void. A note obtained by fraud^ or from a person in a state of intoxication, cannot be collected. If a note be lost or stolen^ it does not release the maker; he must pay. The indorser of a note is exempt from liability if not served with notice of its dishonor within twentj^-four hours of its non-payment. PART II Directions How to Pack and Ship Fruits to the Markets I THE FIRST AID 61 How to Select, Pack and Ship Fruits Properly APPLES. Apples are usually packed in standard apple bar- rels and holding 2^4 bushels. In the Western States the standard apple box is now used almost exclusively. Graded — Apples unfit for either Number One or Num- ber Two grades should be converted into cider or stock food. The standard for size for Nimiher One apples shall not be less than two and one-half inches in diam- eter, and shall include only standard varieties. Number One apples shall be, at the time of packing, free from worms, defacement of surface; shall be hand-picked from the tree, a bright and good color and shapely form. Number Two apples shall be hand-picked from the tree; shall not be smaller than two inches in diameter. The skin must not be broken or the apple bruised. APRICOTS. Apricots being a tender fruit, easily bruised, should never be packed in large crates or boxes. The Cali- fornia shippers use a 4-basket crate, which answers the purpose very well. In the South where apricots are grown and shipped the 4-l)asket tomato or peach crate would fonn the most desirable ])ackage for apricots in the al)sence of any other Ijox or crate. BLACKBERRIES. Blackberries are a very tender fruit, and in packing Ijlackljerries for shipping the greatest care must Ije ex- ercised. The berries should be firm and assorted, dis- carding any over-ripe berries, and placed in quart 62 THE FIRST AID boxes, and then in the 24-qiiart strawberry crate. It is useless to ship blackberries to any great distance, as they would invariably spoil on the road. Blackberries will not hold np more than 24 hours on the way. The express companies estimate a crate of berries at 25 pounds in state shipments and 33 1/3 pounds to the ci-ato on interstate shipments. DEWBERRIES. Dewberries are somewhat firmer than blackberries, but also easily spoiled. The berries should be picked over, removing all over-ripe and soft, and then placed in quart boxes and in strawberry crates for shipment. Near-by points and markets can only be used with dewberries as beyond 24 hours' travel they would arrive in bad condition. The express companies estimate a crate of dewberries of 24 quarts at 25 pounds to the crate in Texas and 33 1/3 out of the State. FIGS. The use of the figs in the ripe state as a fresh fruit is constantly increasing in all markets, and there is no doubt but that the shipping of ripe figs will become an important issue in a short time — as fast as the delicious flavor and swtvl qualities of the fig hecoiuc better known. The hardest |)r()blem is io place the ri])e figs in the market in a good state, as the fruil is extremely tender, soft and easily spoiled. Packing and Sliipping — During the ripening season figs must be picked every day; as soon as one shows a large increased size and color it must be picked and packed for market. Figs should be carefully and nicely THE F I RST A I D 63 packed in strawberry boxes and in crates holding twenty- four of the quart boxes. GRAPES. Grapes are very tender and easily bruised. The ap- pearance of the bnnches gauges the selling price to a large extent, therefore grapes mnst always be shipped in sin all packages, snch as the 8-poimd grape basket or the California crate with four square baskets to the crate. Before ])acking, all unripe or inferior berries should be removed from the bunches, as looks is everything in grapes. The packages must be well secured and care- fully handled. * ORANGES. As the orange industry in the Coast Country has as- sumed large proportions and no standard box has yet been adopted, some measures should be taken by the orange shippers to adopt a suitable package. Standard oi-anges in Florida and California are packed and shipped in the standard boxes. The small varieties, such as the Tangerines and Mandarines, are packed in one-half size boxes, and this package ought to be adopted by the Texas orange shippers. A flat box holding about 100 of the Satsuma oranges would be fouiul In be the most con- venient and attractive box lo use. \(). 1 or fancy are of medium size, l)right and sound. Xo. 2 grade consists of large or small sizes and russets. PEACHES. Peaches should l)e packed before they are tlioroughly ripe ()]• soft and carefully assoi'ted as to size and qual- ity, throwing out all deformed, wormy or colorless ones. Too much attention cannot be bestowed upon these 64 THE FIRST A ID points, an appearance and neat packing is everything. The most favorite package is the four-basket crate, and slioiild be used exchisively. Make your crate neat and mark plainly. Peach Grades. Michigan Peach Grades. — Fancy XXXX. — Peaches 2 incbes and upwards in size, perfect in every respect, higbly colored, carefully packed, sutiable for long dis- tance shipment. XXX. — Peaches that are 1^ to 2 inches in size, smooth, sonnd, well matured and colored, suitable for shipment long distances, well packed. XX. — Peaches that are 1^ to 1^ inches in size. Culls, — All that are 1^/4 inch and less in size. Te.vas and Arl-ansas Peach Grades. — Choice peaches shall be of uniformly large size, the variety quoted smooth and sound, free from blemishes, carefully picked and packed in four- or six-basket crates, tit for ship- ment to distant markets. Xo. 1 peaches of medium to large size, smooth and sound, packed same as choice. Xo. 2 peaches, uneven in size, some slightly over-ripe and defective and not good enough for Xo. 1, but that will sfjiiid shi])rnf'nt to near-l)y mnrkeis. PEANUTS. Before ship])ing peanuts the pods must be cured and thoroughly dried. If shipped at all green, wet or even damp the jiods will invariably discolor, aud this will spoil the sale of the nuts at the market jirice, and they have to be sold as "oif" goods. Many of the larger growers provide narrow cribs similar to those employed THE FIRST AID 65 for the storage of corn, and the peanuts are kept in l)iilk until sold. Wlien tlio ]io(ls are cured and dry they may be placed in sacks holding from 50 to 100 lbs. and shipped in this manner to the markets. PEARS. The Le Conte pear, being of an inferior grade, may be sliipped in plain bushel boxes or basket. They should be picked for market before becoming soft, because if they are once soft they become unmarketable. The better grades of pears, such as the Bartlett, should be wrapped in paper and packed in half bushel boxes. Varieties like the Kieffer and other hard pears should be picked as soon as the seeds turn black and covered with a wagon sheet or straw until they become mellow. Some of these varieties can be turned into very good eating pears in following this process. No. 1. — Soft varieties for eating purposes, even size and good color. California packs in standard boxes con- taining 100 pears. No. 2. — Irregular sizes, but of good flavor and color. No. 3. — Cooking pears rank as No. 3 ; must be sound and free of worm-holes. PECANS. After the pecans have become thoroughly ripe, the nuts should be graded into three grades. No. 1. — Uniform large size, soft shells and shells well filled, free of worms. No. 2. — Medium size grade; must run even. No. 3. — Small or mixed lots, hard and soft shells. All of the hulls and inferior nuts removed by hand- 66 THE F I RST A I D picking and shipped in alx)iit 100 ]lis. sacks to the mar- ket. PERSIMMONS. Persimmons must be gathered while still firm, placed in quart boxes and shipped in 24-quart strawberry crates. Tt is useless to ship persimmons any great distance as they are highly perishable and unsalalile after they Ijecome soft and bruised. PLUMS. Plums, in order to reach market in good condition, must be picked before they are ripe and placed in small packages, like the third-bushel box, four-basket crate or half-bushel baskets. Xo. 1. — Plums are only salable as No. 1 grade. They must be of even size, good color and sound. No demand or sale for green, soft or wormy plums. STRAWBERRIES. To make strawberry culture a profitable venture, the proper picking and packing are the most important items. The beds must be gone over every day and every berry picked that shows the slightest color. A small part of the stem should be left on each berry and the berry picked from the vine and not pulled off, as this injures both the berry and the vines. Usually the ber- ries are picked in the field in the quarts and pints in which they are transported to market. This saves hand- ling over, which is always more or less injurious to fruits of all kinds. The standard crates are the 24- quart or 24-pint crates. Strawberries may be shipped by express without ice, THE F I RST A ID 67 When shipped in earlots, they must he shipped in re- frigerator cars, well iced and re-iced in transit. No. 1 grade is hased as follows : Berries must be of good red color, firm, free from rot or blemish, boxes well filled, and berries laid even on surface of quart. Xo. 2. — Berries of lighter color than No. 1 grade, free from rot or blemish, good even run in size, may be some softer than No. 1, but firm enough to carry well to markets. No. 3. — Smaller size berries, both red and light color, of any variety, not suited to be placed with No. 2 or No. 1 grades, free from rot or extra soft berries, but may contain some berries softer than No. 1 or No. 2 grade, boxes well filled. It should be the intention of all shippers and associa- tions not to allow any berries to go in either of these grades that the boxes are not well filled, or that may contain enough berries of any description that would injure the balance of the fruit in the box. WALNUTS. The English walnuts, after the hulls have been re- moved, are dried and placed in 100-lb.sac?t:s to ship to tlie markets. The wild walnuts are placed in heaps until the hulls loosen, and allow them to be cleaned to some extent, when they can be placed in barrels or sacks and shipped to the market. No other directions are necessary. PART III Directions How to Select, Pack and Ship Vegetables to the Markets THE F I RST A I D 71 How to Select, Pack and Ship Vegetables Properly ASPARAGUS. Hnrvesting. — At the first signs of early spring watch your asparagus bed closely. A\Tien in places the sur- face shows lightly l^roken elevations, take a long, sharp knife, insert eight inches deep and cut the shoot, even hefore it shows out of the ground. There is a special asparagus knife or chisel sold by seedmen for that pur- pose. Tt the shoots are cut before showing they will be more tender, of white color tipped with a pink tinge, which adds much to the attractiveness and beauty of the asparagus shoots. Pacl'ing and Shipping. — AAHien asparagus has been cut, take it to the packing table and tie twelve shoots in a bunch, if good size; if not, place eighteen or even twenty-four in the bunches. Asparagus should be packed in bushel boxes, marking on the outside of the l)ox the number of bunches contained in the package. In the early spring, even before the crop of asparagus is ready, growers should write to dealers in produce and commission merchants and state the amount of aspar- agus they will liave for marlvct. It is not imusual that the entire ci'op can be contracted for at pound rates, as dealers \n all uiarkets are always anxious to obtain early asparagus. Asparagus is a desirable money crop for both merchant and shipper. The California shippers of asparagus place the as- ])aragus in an odd-shaped box, somewhat wider at the bottom than at the top, to conform with the shape of the asparagus, and which makes a handsome and at- 72 THE FIRST AID tractive package. Our shippers might profitably follow the California custom. BEANS — STRING. As soon as beans attain full size and the seed about one-half matured in the pod, they should be picked; if picked before, they will shrivel up and become unsale- able ; if too old, too tough for use. Picking should be done every other day. Beans, as a rule, carry 1)est in small packages, like the one-half-bushel basket or one-third-bushel box; if packed in larger crates they are apt to heat and spoil. We have always used one-third-bushel boxes. Beans can also be shipped to good advantage in one- half-bushel baskets or hamper. On the Atlantic Coast and Louisiana beans are shipped altogether in hampers Some sliippers have a knack of splitting the top and bottom of the boxes, then leave a crack and lay the beans crosswise of this crack. This adds much to the attractiveness of the shipments of beans, and attractive- ness always pays well. Sliipplnr/- — Beans can be shipped in carlots, well iced to all large markets, and by express to small markets in one-third, one-half-bushel or hampers without ice. In barrels beans must be iced with cracked ice, as they are lial)l(> to heat and spoil. Tii carlots beans must be shipped in refrigerator cars, well iced, and re-iced in transit. When your l)eans are ready for market, write to the dealers in the various markets for advice. Study distances and rates and ship only when conditions are favorable in certain markets. There is a heavy demand for string beans in every market in the early spring THE F I RST A I D 73 and good money can be made on beans, when our direc- tions are followed. We consider beans one of the most profitable of vegetables, realizing often $300 per acre in a short time. BEETS. Harvesting and Packing. — As soon as the beets attain the size of a silver dollar they are marketable. Pull and cut off ])art of the long roots and tie in bunches of six to the bunch. If large, say double the size, place three in the bunches. Beets are quoted from 25 to 75 cents per dozen bunches. It is not advisable to allow the beets to grow too large, as they become unsalable. We often read about some truck grower having grown beets to weigh 12 or 15 pounds. Such beets are unsalable The trade does not want large vegetables, either of beets, cabagc, potatoes or onions. Large specimens are fine to look at or for exhibition, hut are not wanted by the trade in the market. Melium size vegetables always sell the best. Like radishes, beets can be packed in crates oi« barrels, well ventilated. When beets are shipped by ex- press they should be packed in l)arrels with cracked ice a layer of ice, then a laver of lieets, using from 10 to 30 pounds of ice ])ei' l)arrel, otherwise they will heat and spoil. Before youi' cro]) of beets is ready to move write to our advertisers and get quotations and study your freight and express I'ates, and, if advisable, shij). Beets are in excellent demand during the montlis of December, January, February and March, and our truckers should grow them in large enough quantities to supply the demand. 74 THE FI RS T AID CABBAGE. Marketing. — When cabbage shows signs of hardness it shoiild be gone over and cut for market. A light hatchet or a heavy butcher knife are the best tools. A limited amoimt of cabbage may be shipped to small markets by express in sacks (we prefer the crates), but the bulk of the cabbage crop must always be shipped in car lots for profit. As a rule, cabbage is shipped in refrigerator cars, well iced, as it is very apt to heat. Pack only in standard crates, 20x20x28 inches. Many carloads of cabbage are shipped in bulk in re- frigerator cars. When cabbage is shipped in this man- ner the car must l)e prepared by erecting a V-shaped space through the entire length of the car to allow a free circulation of the cool air from the ice chests to pass through the cabbage. If this is not done the cab- bage will heat in spite of the ice, and a ruined car of cabbage is the result. Shipped l)y express, cabbage may bo shipped without ice in barrels, hampers or crates. It never pays to ship cabbage to any great distance by express, as charges are usually too high. CANTALOUPE. One of the greatest prol)lems Ix'fore Southern grow- ers is how to pick, pack and ship TJocivv Ford canta- loupes. Anybody can pick l)eans, cucumbers or other truck. How to ])iek cantaloupes is a science that takes experi- ence and almost an expert to properly pick cantaloupes" at the proper time or day. It might be said, a canta- loupe is one day entirely too green, next day just right THE FIRST AID 75 and the next day too ripe to ship. It is therefore of the ntmost importance that cantaloupes should be picked at the right time, because buyers of late years have become very particular. They will know that if picked too green it will be of no flavor, therefore worth- less to the trade. When the melon begins to ripen, pick entirely by color and you will soon be able to tell a melon as soon as it will ship. If you begin forcing the melons from the vines, it bleeds the vines and the other melons come off prematurely, and are 'Spunks," or without iiavor. This is a great mistake and if a melon be picked two days too soon it is never good and others are injured on account of it. The best way to pick is in sacks hung un- der the shoulder, and the pickers should have enough sacks so that when one is filled it can be laid on the sled which follows the pickers (leave a roadway every twelve rows for the sled), and another sack taken in. The sled is then hauled to the packing shed, which should liave a long trough made of burlap about three feet from the ground, into which the melons can be emptied from the sacks so that the melons are never bruised and never exposed to the sun after pic-king. In crating, take hold of the melon so that th(> Ihuin)) rests on one end, and the scLond and third fingers on the other, and by a slight ])ressure you can readily detect any "soft ends," which must be thrown out. Now you look the melon all over for any faults that may appear, and, if it is 0. K.. jtlace it solidly in the crate, taking care not to bruise it. and at the same time to have the crate well filled, so there is not a loose melon in it. Do not put in a green 76 THE FIRST AID melon, and make it a rule to put in only what yon wonld be willing to bny. The standard crate is 12x12x24 inches and the stand- ard pack is 45 melons to the crate. There is nothing gained by cutting back the vines, as the loss both in quality and quantity of yield more than offsets any increased earliness. Tn loading cars cantaloupes should always be cooled off before they are placed in an iced car, because if they are put in hot they will immediately sweat'. This sweat will not leave the cantaloupes^ because, after the doors of the car are closed, there is no chance for it to leave This moisture on the cantaloupe will cause it to mould and rot the rind and they will be soft, even if still green. Four hundred crates will load a car, making 20,000 pounds. Favorable markets are St. Louis, Mo.; Chicago, 111. ; Cleveland, Ohio ; Pittsburg, Pa. ; Detroit, Mish. ; Cincinnati, Ohio, and Buffalo, X. Y., and all large cities in carlots. By express, smaller markets are more profitable. CARROTS. After the carrots have attained the size of a finger, or a little larger, they should be pulled and tied in bunches, each Inmch containing a dozen carrots, and shipped in bushel crates, hampers or barrels by express If shipped in barrels, carrots must l)e well iced with cracked ice in layers. The demand for carrots is limited and we do not ad- vise to grow or ship them in any large quantities, yet as a small side crop they have proven very profitable. I THE F I RST A I D 77 CASSAVA. After the cassava roots have been dug or plowed out they should be cut in convenient pieces, well died and placed in barrels to ship to the market. The cassava root arc something on the order of sweet potatoes, and arc used extensively in puddings, and are converted into starch. They are also very nutritious and fattening to the stock. CAULIFOWEK. The cauliiiower is an exteremely profitable vegetable if properly grown and placed in an attractive manner on the market. When the flower has perfected its growth, it should be cut and some of the outside leaves removed, leaving enough of the leaves to protect the crown from injury. It is not a bad idea to wrap each head in paper. Pack in hampers^ bushel boxes or barrels. When shipped in barrels the cauliflower must be well iced. Also mark on the outside of the package the number of heads con- tained in the barrel, box or hamper. CELERY. Take a spade and commenece at the end of row and dig out the celery; do not allow it to lay in the sun for any length of time. Remove to the packing shed. Now trim off roots with sharp knife leaving the butt end to a point; remove all irregular distorted outside leaves. Some gardeners wash the celery. We do not Ijelieve in washing any vegetable before shipping, as it causes rot to appear much sooner than if left unwashed. If you follow our directions youi- celoi'y will be nice and clean without washing. Now tie evenly one dozen 78 THE F I RST A I D plants or stalks into a solid ])iiiic-li, using strong twine for the purpose; pack in crates, baskets or bar- rels. If shipped by express cracked ice must be used in. the l)arrel. By freight celery must be shipped in well iced refrigerator cars. Celery sell from 40 cents to $1.50 per dozen bimches in about all markets and it is a highly profital)le crop wliich yields often several hundred dollars per acre By following the above plain directions anyone, even the beginner, can grow successfully celery for profit COLLARDS. It can not be said that coUards are a very profitable vegetable to grow and ship, and yet there is a limited demand for greens during the winter season and col- lards are preferred by some to other greens. When the leaves are grown and still tender, cut the collard and tie in bunches, ship in bushel crates, ham- pers or barrels. When shipped in barrels by express, cracked ice must be distributed throughout the bar- rel or else the collard will heat, turn yellow, and be- come unsaleable. CORN (sweet). Harvesting. In gathering sweet corn one should be very careful noit to gather in too green nor too ripe; either stage makes the corn undesirable. The best corn is gathered when it is nearly full grown and still slightly milky; com of that description is always saleable. Shipping. Corn shipped by express should be in open bushel crates or hampers. If shipped in barrels the corn must THE F I RST A I D 79 he well iced with cracked ice all the way through, as there is great danger of heating in transit. In carlots sweet corn can he shipped only in refrigerator cars well iced and re-iced in transit. CUCUMBERS. In gathering this important crop gi'eat care should he exercised in not ste})ping on the vines. The fruit should he pinched off with the thumh and forefinger and never pulled off, as the pulling disturbs the vines. The best size to })ick and pack and ship is from 5 to 8 inches in length. The cucumbers must be still green and quite developed, the least sign of yellow or ap- proaching ripeness makes the cucumber unfit to ship, as it will turn yellow fast and become unsaleable. In the early part of the season it is advisable to ship in one-third bushel boxes, hampers or crates, later on when the cucumbers become more plentiful one bushel boxes should ,be used, especially if they are in- tended for carload shipments. Xo culls or round cucumbers should ever be placed in any package. Carlots of cucumbers may be shipped in ventilated car, l)ut the safest i)lan is to ship in iced refrigerator cai-s, and they must be re-iced in transit. Four hun- dred bushels cucumbers make a carload of 20,000 lbs. EGG PLANTS. Many shippers of egg plants wTap each one in separate paper, which we also advise as they carry better, and do not wilt as much as shipped without wrapping. Always state on the outside of your package, the number of egg plants the package contains. 80 THE FIRST AID When egg plants attain their growth and become a (lark purple color, they are ready for market. Pack in l)iisliel crates, ham])ers or barrels, no ice being re- (Hiii'cd wluMi slii])pe(l l)y express; in carlots egg plants iimst he iced lo ])reserve a fresli appearance. GARLIC. W'lu'ii tlu' bulbs Jiave attained tlieir growth, which is indicated by the tops turning yedbjw and falling down garlic is ready to pull. It should be gathered in dry weather, braided in strings about 4 feet long and hung ui) to dry completely in a barn or shed. In shipping, barrels, crates or sacks may be used. HORSERADISH. When the roots are abuot 1 inch in diameter or more, the horseradish is ready for market. Plow or dig out the roots with a spade; cut in lengths about 18 inches long, tie in bunches, and ship to market in l)arrels or crates. Wherever horse radish will flourish and produce nice roots, it becomes a highly profitable crop and should be cultivated by truck gardeners, KOHLRABI. Kohlrabi should be packed in bushel crates, ham- pers or barrels. Barrels of kohlrabi shipped by ex- press must be well iced with cracked ice, else it will heat and spoil on the way to the market. When kohlrabi is the size of a dollar or larger, it is ready for the market; it is more tender when of small size than if left to grow large. We believe kohl- rabi can l)e made a jnost profitable crop for the South- ern gardener wben shipped in the fall or winter season, THE F I RST A I D 81 tied in l)iinelics like turnips. We would advise Southern o-rowers to give tliis veo-etal)le a fair test. It can be g-nnvn alxuit like turni])s or nitahaiias and it makes a fine feed for milk eows. LETTUCE. Lettuce may also be shipped in one-half bushel bas- kets, bushel crates or hampers, when it would require no icing. The safest plan to ship it is in barrels and well iced with cracked ice. Lettuce should be cut while still tender and packed in barrels with cracked ice. Throughout the winter and spring months lettuce is in good demand from forty cents to one dollar per dozen heads, according to the sii|)ply. With proper cultivation and proper seed lettuce can l)e grown in Texas almost any month of the year. Lettuce packed in flour barrels goes by ex- press at sixty pounds. MUSHROOMS. Mushrooms are ready to pick about the time the gills beneath the umbrella portion are a bright pink color. They remain in an edible condition until the gills become dark browai or even black, providing they are not decayed. If a hole is made in the bed in re- moving mushooms it should be filled in again with soil. The beds will need an occasional sprinkling with tepid water, but should not be made very wet. Too much moisture causes the mushroms to damp off or rot. The yield of mushrooms at the Xew York Cornell Station was at the rate of about two pounds per square foot of surface. The manure or the beds was composted 82 THE FIRST AID the last of October and the beds spawned November 23. The first mushrooms were picked January 1, or aljout five weeks after spawing the beds. A week later regular picking began, and the beds continued in bear- ing for about three months. The mushrooms are best packed in the quart boxes used for strawberries or the 4-basket peach or tomato crate. No ice is required to ship mushrooms bv express. OKRA. As soon as okra begins to bear the young pods should be cut every day while they are about two-thirds grown and still young and tender. It is advisable to use a sharp knife and also gloves on the hands. Handling okra with the bare hands is usually followed by a dis- agreeal)le prickly sensation on the skin. Okra should only be shipped in small packages, like the one-third bushel box, one-half bushel liasket or hampers, no ice l)cing recpiired by express shipments. ONIONS. As a rule Southern Bermuda onions are packed and shopped in the Cummer folding crate, standard size, 24 inches long width 6 3/4 inches and depth 16 inches, holding about 58 pounds or one bushel. Bermuda onions may l)e shipped without ice either l)y express or freight, ])roviding the onions are well cured and thoroi^glily dry. By following the above directions anyone may grow Bermuda onions successfully in the South. The other onions such as the Prize Taker onion, the Australian Brown or the Creole onion may be ship- ped in sacks, great care must be exercised in ship- THE FI RST A I D 83 ping onions in sacks, that the onions are thoroughly cured and perfectly dry, and kept dry while in sacks, if this is not done a few hours moisture and heat will ruin the onions. PARSLEY. When pnrsley is of sufficient size, about eight inches high, it is n!ady for market; pull the plant and cut off all I'oots short, and tie in small bunches; pack and shii) by e.\|)i"css in bushel boxes, ham})ers or l)arrels. In l)ari-els parshy must be well iced witli cracked ice in layers tlirougliout the barrel, otherwise it is liable to heat, turn yellow and become unsaleable. PEAS ( ENGLISH ). Green i)eas should be ]ucked only after the pods are well filled and the hulls still green, they should be l)icke(l only when the vines are dry from rain or dew, or else they will mold. Take the peas to the packing shed, assort them carefully throwing out all the dis- colored and faulty ones, or overgrown and tough peas. Ship only the best. Peas should be packed in one-half bushel baskets, in one-third bushel boxes. In hampers or barrels, they would require cracked ice distributed among them to keep them from heating, which they are very apt to do if not properly iced. PEPPERS. Peppers that are intended for slicing and used as a salad, must be picked every day, before they show any sign of color and packed either in one-half bushel baskets, one-third bushel boxes or hampers, in barrels shipped by express they must be well iced. 84 THE FIRST AID Peppers used in the dry state for seasoning, must be well cured and thoroughly dried, then they may be shipped in boxes, barrels, hampers, or sacks, no ice being required in this case. IRISH POTATOES. Hoiv to Dig, Assort and Pack Irish Potatoes. Irish potatoes should be dug, or plowed out, and never left in the sunshine. Some experienced potato growers in the South are so particular about this that they will only dig potatoes late in the evening, so as to avoid sunshine as much as possible. Irish potatoes should be thoroughly cleaned from all dirt, and care- fully assorted as to size. Special machines are on the market for this purpose, and we advise the use of the same by all shippers, as no potatoes less than two inches in diameter should ever be packed in any potato car. In the early part of the season, small potatoes, even be- fore they are ripe of grown, may be shipped by express in small lots, as they form a delightful dish, with green English peas, and are in good demand in all markets, but for regular shipments nothing less than two inches should be used. On this page we produce two potatoes THE FI RST AI D 85 (see above), one two inches in diameter, the other one and one-half inches in diameter. It is a positive loss to the shipper to ship any potatoes in a car that are less than two inches in diameter. The little potatoes add only to the freight bill and distract from the price of the marketal)le potatoes, and in this way act detrimen- tally in two ways. A difference of 15 or 20 cents a bushel in a car cuts into the net proceeds, and the small potatoes are responsible for the cut. On the other hand,the little potatoes are worth nearly as much to the farmer as the big ones; they are good for home use, for stock and for seed for fall planting, as they keep much better than the large potatoes, and usually a grower can get $1 a bushel for the small potatoes for seed, in the fall. SWEET POTATOES. For immediate eating or market, through the sum- mer, sweet potatoes may be dug at any time when the size is sufficient to be marketable. For storing and win- ter and spring use, the sweet potatoes should be left in the ground until thoroughly ripe. This can be deter- mined by the following test : Cut a potato in two parts ; if the cut part stays dry the potato is ripe for storing; if the cut part emits a milky substance in drops, the potato is not ripe, and will not keep in storage. Sweet potatoes harvested while the ground is dry will keep better than when the ground is wet. For Northern market sweet potatoes must be neat- ly packed in barrels and only the small varieties, such as the Jersey or Xansemond, can be shipped, as Northern consumers have no use for our large sweet potatoes 86 THE F I RST A I D For lioiiiie market sweet potatoes may he shipped in sacks or in bnlk in carlots. RADISHES. As soon as the radishes attain tlieir growth, they slioiild l)e pidled, discarding all of a spongy nature, wliich can l)e ascertained l)y a gentle pressure of the ringers. The N)ng, small j'oots triniined off, as well as excessive ic^p; now lie in hunches of twelve to the hunch. Radishes are gejuu'ally (pioted in the markets at so iiiuch per dozen; this means a dozen hunches of twelve radishes each. The price ranges from 30c to $1 per dozen bunches, according to the demand and sup- ply. When shipping in refrigerator cars, the bunches can he packed nicely in layers in either barrels or boxes. The l)arrels should be cut open on the sides for venti- lation. When shipping by express radishes should be ship- ped in barrels with cracked ice — put down a layer of radishes, then cracked ice, and so on until the barrel is full. The amount of ice should be gauged by the distance and time to the market, 25 to 75 pounds per barrel. Radishes shipped in the winter months and spring months to the Northern markets are a very profita- ble crop for cultivation, but the radishes must arrive in a crisp, fresh condition, else they are unsaleable. Follow our directions given above very carefully to insure profit in radish shipments. RHUBARB. Rhubarb must be shipped very carefully, gather the stalks l)y removing them from the mother plant w^ith THE FIRST AID 87 a sharp knife, remove from the top the excessive leaf part, tie in bunches about one dozen stalks to the bunch Ship in crates, hampers or baskets by express, if ship- ped in barrels rhubarb must be thoroughly iced, else it is apt to discolor and spoil on the way. Khubarb is a very popular vegetal^le, chiefly used for sauce and pies, and always in good demand in early spring at good prices. SPINACH. As soon as spinach attains a fair size and before it becomes discolored or tough, it should be cut with a sharp knife-like lettuce. Remove all roots and a few of the outside leaves. When shipPed in cars spinach can be packed in barrels or crates well ventilated; when shipped by express spinach should be shipped in barrels packed with cracked ice in layers, else it is apt to heat and spoil. The amount of ice used should be gauged by the distance and time it requires in tran- sit, from 20 to 60 pounds of ice for each barrel. Spinach can be shipped in bushel crates or hampers without ice, providing the distance is not too great^ but it is always risky to do so as it has a strong ten- dency to heat and turn yellow, when it is unsaleable at any price. SQUASH. Squash should be gathered while still tender, and not left on the vines until it becomes hard, the Patti Pan squash is the most popular to ship. Place in bushel boxes, hampers or barrels for express shipments. It is not necessary to ice squash, because as a usual occur- ance they carry quite well without ice. 88 THE FIRST AID TOMATOES. The most important feature that brmgs tomato cul- ture to a successful issue is selection and packing. The most favorite package is the four-basket crate. Touiatoes sliould be graded as to size and color — Nos. 1, 2, 3. Xo. 1, tlie ripest, for close shipment; No. 2, for further shipments, and No. 3 for the farthest ship- ments. It is foil}' to run the three grades together, as loss invariably follows this mode. Small, inferior to- matoes should not be shipped at all. When 3^011 place inferior tomatoes with your good tomatoes, the good stock has to pay the freight on the poor and you will likely get nothing for your shipments. It pays to grade. While this applies to all vegetables, it certainly does to tomatoes. All of our merchants can use tomatoes in all mar- kets, both state and interstate, tomatoes being favor- ite vegetables. The express companies must take one- third bushel boxes of tomatoes at 15 pounds, and four- ])asket crates at 20 pounds. Shipping in carlots, toma- toes must l)e well iced. TURNIPS. As soon as the turnips attain the size of a silver dollar, tliey are marketable. Pull and cut off part of the long roots and tie in bunches of six turnips to the l)unch. If larger, say double the size, place three in the bimches. Turnips are quoted from 25 to 75 cents per dozen bunches. It is not advisable to allow the turnips to grow too large, as they become unsaleable. Turnips in bunches may be shipped in barrels or crates or for long shipments in barrels, cracked ice must be THE FIRST AID 89 put heavy in the middle, on top and bottom, else the tops will heat and spoil. WATERMELONS. Loading. Watermelons should be loaded in ventilated cars. Clean stock cars are as good as any. Never load in a dirty car. Place al)out 10 inches of straw, hay or pine straw on the bottom of the car. Xow place every melon carefully and snugly in its place, com- mencing at the ends of the car and finishing at the doors. Allow no one to walk over the mel- ons. Load the car about one-half full or less in height. When loading carefully examine every melon for soft places. Throw out every one that shows any defect. It is better to throw the melon away at load- ing than to throw it away at the receiving point, after paying freight charges on the melon. Green Melons. We find in our travels among the commission mer- chants that there is a very general complaint that many ca riots of watermelons from the South early in the season are cut too green. The shippers are too hast}^ A ripe melon is a luxury, a green melon is a disap- pointment, and melons must be ripe to be healthy and sala])le, therefore ship only matured melons. Many fruits will ripen in transit. A watermelon once cuH, irom the vine remains as it is. TIow to Tell a Ripe Melon. Most experienced melon ])ickers can tell a ripe melon from the looks. Others h)()k for the curl near the melon 90 THE F I RST A I D if it is dead. Others squeeze the melon to hear it crack; this test injures the melon for shipping. The best test we have ever found is to sound the melon with a snap of the finger. If the sound is hollow and rings the melon is sure to ])e green. If the sound is flat and dead tlie melon is ripe. Snap the top of your shoe. If the melon scmnds the same it is sure to be ripe. PART IV. How to Prepare, Pack and Ship Butter, Eggs, Poultry, Turkeys, Ducks, Geese, Frogs and Game to the Markets. THE FI RST Al D 93 Butter— How to Prepare, Pack and Ship PACKING BUTTER. To keep butter for a few days until ready for market, immerse the rolls or prints in brine. Pack only one kind of the same flavor, color and body in one pack- age; mixed lots are generally depreciated in price. Use only ]jackages as boxes or tubs that are clean and neat to pack the butter in. The top of the butter should be covered with a clean, white cloth. One inch of salt spread over the top of the cloth is very advisable. Eggs HOW TO PACK AXD SHIP. The profits in shipping eggs to the markets could be greatly increased if the shipper would pack with more care in selecting the eggs, it is no profit to put a few dozen rotten eggs in the case and have them thrown out at the receiving ])()int, because the express charges are high, even a few ro:ten eggs in a case cuts down the profit, every up to date egg shipper and farmer included should test his eggs before he ships them, and save useless charges on worthless eggs. Xever wash eggs before shipping, they must be dry cleaned, ship only in standard egg cases holding 30 dozen. In interviewing Mr. W. F. Puis, an extensive egg dealer of Houston, Texas, Mr. Puis said it would be hard to estimate the thousands of dolhii-s lost to our farmers in shipping rotten eggs to the market every season, and he said that over 90 per cent of tlie sfale eggs are shippedl by the farmers, and not by the 94 THE FIRST A ID merchants or egg dealers^ because these classes of peo- ple have recognized the fact that it don't count to pay express on rotten eggs, and eggs that are ever so slight- ly tainted will not improve on the journey. Every farmer during the hot months should gather his eggs twice a day, a1)out 10 o'clock in the morning and 5 o'clock in the evening, and not ship any that have been overlooked, as it is sure to be rotten when re- ceived in the markets. Tlie following directions for packing eggs in water- glass are given: T"se only perfectly fresh eggs. Stale eggs will not keep by any method of preservation. Clean out the vessel in which the eggs are to be packed (pre- ferably a stone jar) by scalding with boiling water. Prepare the solution, using water that has first been l)oil(>d and then cooled to ordinary temperature. To each fifteen quarts of water add one quart of water-glass. Pack the eggs into the jar and pour the liquid over them, covering the eggs completely. Do not wash the eggs before packing them, as this may injure their keeping qualities by removing a natural protective coating on the outside of the shells. Keep the eggs packed in this manner in a cool, dark place, such as a dry, cool cellar. Each day's gathering of eggs mav be |)acked imme- diately after gatiiering them in llu- jar and pouring over them just enough of the solution lo cover them. This is better than to hold the eggs lor several days at the risk of their becoming stale in order to have a sufficient number to fill the entire vessel at one time. In some of the warmer section of the State, during THE FIRST AID 95 the summer months, the temperature often rises high enough to start inculcation in eggs. In such localities eggs must be packed soon after they are laid or kept in some cool place until they are to be packed. Water-glass is a somewhat alkaline liquid, but the dilution is not injurious to the hands if they are dip- ped into it in packing successive gatherings of eggs or in removing eggs from the solution. It is stated that eggs packed by this method will keep for souie time (as long as four weeks) after they have been taken out of the preservative solution. Poultry HOW TO CRATE AND SHIP. Both from a humane and economic standpoint. Poul- try should never be crowded in the coops, when ship- ped to the market, as the loss in weight and by death cuts a big figure in the profits. Coops should be made strong with a solid bottom, leaving no cracks in the floor of the coop. Old and young chickens should never be mixed. Hens should be placed in a coop by themselves, or else partioned off from other fowls. Young and tender fries must he exceedingly well taken care of, as they are tender and easily maimed and In'uised. Mark on the outside of the t(jop how manv heads are in the coop, or on the tag. It is use- less to ship poultry carelessly as loss must always be' the result. Before shipping, poultry should be fed and watered, but not too heavily fed. 96 THE FIRST AID Water and feed placed in their coops adds to their comfort and is a paying proposition. TURKEYS. Tt miglit he assumed from the size and make np of the turkeys that they are hardy and strong hirds and can stand ahnse more than other fowls. But this is wrong, turkeys require the greatest care, especially in sliipping to the market in a live state. Lack of food and water, heat and over crowding the coops, works death to turkeys, and it is quite a loss of profit to have two or three turkeys arrive dead in the coops. Th-i coops should ])e well nuide, high and solid hottoms Water and food should he placed in the coops and the niiml)er of head in the coops marked on the tag. DUCKS, GEESE AND GUINEA FOWLS. The same direction for shipping chickens and tur- keys applies to ducks, geese and guinea fowls. Xever overcrowd the coops, feed them sparingly hefore ship- ping and supply water and feed in the coops during the journey. It pays to do this as it avoids death and loss of weight. HOW TO PREPARE, PACK AND SHIP DRESSED POULTRY. When dressing poultry for market do not feed for at least twenty-four hours l)efore killing, unless the hirds are to he drawn, as the food in llie crop will ferment and cause an unpleasant odoi'. It is a good plan to wrap eacli bird in c-lean paper and pack ti^ht in l)oxes for close market. To far-off markets, the dressed poultry must he iced to sufficient- ly carry the birds fresh to markets. THE F I RST A I D 97 How to Prepare and Ship Frogs to Market In many Southern localities there are concentration points where local merchants buy the frogs from the hunters and either ship them alive or dressed to the principal markets. Where there is ice available, kill the frogs by simply chopping off the heads, re- moving the insides, leave the saddle and legs together and pack neatly with cracked ice in strong boxes, state the number of dozen in each box, on the box, and ship only by express to reliable houses. For information about firms always apply to the editor or manager of The Southern Shipper's Guide, where all information may always be had for the asking. For close-by points frogs may be shipped alive in boxes or sacks. There is considerable risk of many dying in transit, which is quite a loss. How to Prepare and Ship Game to Market The skin or hide of game should be left on the carcass and the inside completely removed. The game should hang to dry thoroughly, after wash- ing the inside very clean removing all blood and stains. The weight of the game should be stated on the tag. Small game should be iced for lono- distance markets. 98 THE FIRST AID Good Cities to which Garlots and Express Shipments may be made from the Southwest Arkansas Arkansas City Hot Springs Pine Bluff Little Rock Colorado Denver Colo. Springs Trinidad Cripple Creek Leadville niinois Quincy Galesburg Bloomington Decatur Rock Island Danville Chicago Joliet Peoria Springfield Indiana Logansport Munice Danville Evansville Indianapolis Vincennes Iowa Waterloo Mason City Dubuque Iowa City Marshalltow Des Moines Kansas Atchison Fort Scott Abilene Dodge City Junction City Oswego Leavensworth Emporia Hutchinson Wichita Topeka Kansas City Minnesota Mankato Minneapolis Rochester Fergus Falls St. Paul Winona Missouri Jefferson City Springfield Sedalia St. Louis Nevada Montana Miles City Helena Butte Billings Nebraska Hastings Omaha Grand Island Lincoln Nebraska City New Mexico Albuquerque Silver City Las Vegas Santa Fe North Dakota Bismark Fargo Ohio Cincinnati Columbus Toledo Sandusky Youngstown Akron Pennsylvania Pittsburg Harrisburg Scranton Philadelphia South Dakota Aberdeen Watertown Mitchell Texas Dallas Fort Worth San Antonio Beaumont El Paso Galveston Waco Denison Houston Amarillo Wichita Falls Wisconsin Milwaukee Janesville Michigan Detroit Kalamazoo Grand Rapids Jackson Bay City New York New York City Buffalo Syracuse Albany Rochester New Jersey Newark Jersey City Nevada Virginia City Cason City Oklahoma Perry, Lawton Guthrie. NOV 14 '91° One copy del. to Cat. Div. j»uv H 1910 LIBRARY OF CONGRESS DDDE7aD4D7A mmmaaa