The Beaver herald. [volume] (Beaver, O.T. [Okla.]) 1895-1923, 1907-11-28

1t is probable that a very large part
of the fall and early winter apples will
be packed for market in the orchard,
and excellent work can be done there
If proper provision is made for both
picking and packing. The most con-
venient packing bench for orchard use
is made on the same principle as the
ordinary stretcher couch or like an en-
larged saw-horse with a bolt where
the supports cross each other. The up
per points of these supports are join
ed with 2x2 strip, as long as it is re-
quired to make the table, and on these |
pieces of timber a sheet of stout bur
lap is fastened securely. When this is
opened and braced with light pieces
below, it makes very convenient
packing bench, which can be carried
about from point to point by single
workman, and which will not bruise
the fruit in any way. A heavy plank
should be provided for the barrels TO
stand on and upon which the racking
can be done during the process of
| packing. Good work cannot be done
| If the racking is attempted directly
possible, it would be likely to render
| the barrels unsightly with soil.
The barrel should be prepared for
| packing as follows: The quarter hoops
should be forced down firmly, and
three nails driven in in slanting di-
| rection and clinched upon the inside.
| The face end of the barrel should be
nailed and the headlines placed in it.
The fruit for the face should then be
placed neatly in the barrel. For this
purpose it is well to support the barrel
few inches from the ground while
performing the operation. The grade
of the apples should be precisely the
same in face as in the rest of the bar
rel, and there should not be the slight
est attempt to get high-colored or
specially perfect fruit for the face.
Each apple is laid with the stem end
down, the stem having been previous
ly cut off with a stemmer. Upon no
consideration should a very large or
very small apple be used to finish up
in the center of the face. If the apples
are colored, the second layer should
be placed so that the color OF the
apples will show through between the
apples for the first layer. After the
second layer is laid the apples may be
turned in from the round bottom bask-
cts in which the graded apples have
been placed. Never use any device
that will require the apples to fall
any distance into their place on the
grading table or in the barrel. The
presumption is that the grading has
been done off the grading table, and
that fruit OF perfectly uniform grade is
put in each barrel. AS each basketful
is placed in the barrel, the barrel
should be shaken (racked) slightly,
not so as to throw the apples against
each other or against the side of the
{ barrel violently, but just sufficiently
to settle them into place 1t must
not be supposed that this racking can
be done successfully, IL it is delayed
until the barrel is nearly full When
the barrel is full to within two or three
layers of the top, follower" a round
piece of plank slightly smaller than
the head of the barrel is placed on
the apples, and the packer holds this
firmly in place, while he continues to
rack or shake the barrel The effect of
this is to make comparatively level
surface upon which the last process
or "tailing-up" can be done. 1t is well
TO note here that the follower" should
be covered with heavy felt, such as
is used by harnessmakers for pads.
The process of failing" a barrel of
apples is the severest test of a good
, packer. 1t consists in arranging the
!, that they will project slightly above
, the barrel
I The characteristics of good failing
/ is to have the apples of the last two
} rows placed solidly and evenly, so that
t when finished the head will touch with
! the same pressure each apple exposed.
I This is very difficult thing to ac-
: complish, even when considerable
3 time ia taken in the operation, and it
5 is only skillful packer who can per-
+ form this operation quickly and we'll.
I 1t is a common fault with unskilled
3 packers to allow one or more apples
' to project above the general surface.
. When pressure is put upon the barrel,
, these apples take the whole pressure
: at first, and are frequently crushed
before the head is in place. II is ad-
visable for young packers to take off
the head of barrel of their failing
occasionally and note the number of
! apples which have been touched by
3 the head at the pressed end If II
} should appear that number of apples
have not been touched by the head