UNIVERSITY OF CALIFORNIA AGRICULTURAL EXPERIMENT STATION 
 
 *»«.■ • w~v nr- .*»»•#•••• -r-nnr- 8ENJ. IDE WHEELER, President 
 
 COLLEGE OF AGRICULTURE im<p 
 
 THOMAS FORSYTH HUNT, Dean and Director 
 
 BERKELEY m. c. van norman, vice-dir«ctor *n» dean 
 
 University Farm School 
 
 CIRCULAR No. 178 
 
 October, 1917 
 
 THE PACKING OF APPLES IN 
 CALIFORNIA 
 
 By WARREN P. TUFTS 
 
 INTRODUCTION 
 
 Apples well graded and attractively packed will sell at a profit 
 when others of similar quality but poorly displayed may fail to 
 
 Small display of packed apples put up by students of the University Farm School 
 after twelve hours of practice. 
 
 attract the attention of the buyer. With 23,000 acres of young apple 
 trees coming into bearing and with 40,000 acres at present producing 
 in California, 1 the grower will very soon be confronted by a 50 per 
 cent increase in the state's apple production. The problem of the 
 disposal of this crop is further complicated by the fact that unlike 
 the orange, peach, and prune (which in point of acreage are the only 
 
 1 Monthly Bulletin of the State Commission of Horticulture of California, 
 vol. VI, no. 7, June, 1917. 
 
tree fruits surpassing the apple in California), the apple is univer- 
 sally grown and must meet competition from all sections of the 
 United States. In order, therefore, to market the California apple 
 successfully, the highest standards of grade and pack must be attained. 
 
 According to the United States Census figures for 1910, apples 
 from the Pacific northwest of the previous year sold for 40 cents more 
 per box than did those from California. It is well known that the 
 northwestern states began more than a decade ago to concentrate on 
 a high-class grade and pack for their fruit. The same was true of 
 some of the other states to the eastward while the majority of the 
 California growers allowed themselves to fall behind in this regard. 
 However, it is not too late to improve on these conditions and the 
 recent state legislation is a step in the right direction. 2 
 
 During past seasons many California apples have been profitably 
 disposed of in European markets and there is no reason to doubt 
 that in the future first-class fruit carefully handled will continue to 
 find a ready sale provided the grade and pack compare favorably with 
 the best from other sections. The best fruit only should be care- 
 fully graded and packed. Throwing on the market second-grade 
 produce of any kind tends to lower the price of the fancy grades and 
 for this reason alone fruit growers should refrain from glutting the 
 market 'with poor stock. Furthermore, the present prevailing high 
 prices for dried apples and acetic acid should induce the orchardist 
 to dispose of his second and third-grade apples to fruit evaporators 
 and vinegar factories and pack only his first-grade or fancy fruit. 
 
 Due to the comparatively short period of consumption of summer 
 apples it is often unprofitable to pack such varieties as the Yellow 
 Transparent, Tetofsky, and Red Astrachan. Also, it is a question 
 if it would be profitable for California growers to pay the cost of 
 packing, transportation and storage on varieties of poor quality, such 
 as the Ben Davis. Varieties of high quality, however, like the Graven- 
 stein, Winesap, Yellow Bellflower, and Yellow Newtown will undoubt- 
 edly pay for careful handling. 
 
 THE BOX FOR CALIFORNIA APPLES 
 
 Various boxes have at one time or another been employed in the 
 packing of apples. Of recent years only two or three have been 
 widely used, but as late as 1904 seven different sizes of apple boxes 
 were to be found on the Seattle market. At the present time 
 California lias discarded all others in favor of the so-called "North- 
 
 2 California Standard Apple Act of 1917. A copy of this law may be obtained 
 upon request to the State Commission of Horticulture, Sacramento, California. 
 
west Standard" apple box (fig. 1, b), the dimensions of which are 
 10% X HV2 X 18 inches, inside measurement, and the " California" 
 or "Watsonville Standard" (fig. 1, a), 9% X 11 X 20% inches, in- 
 side measurement. Hereafter in this discussion, for the sake of 
 brevity, the term "Standard" will always have reference to the 
 "Northwest Standard" box, and the term "California" will refer to 
 the "California" or "Watsonville Standard" box. It is expeeted that 
 
 Fig. 1. — a, ' ( Calif ornia ' ' apple box; b, "Standard" apple box. 
 
 the next season or two will see the general adoption of the ' ' Standard ' ' 
 box in California as this is the package which is not only the most 
 widely used throughout the United States, but also the one which is 
 best adapted to the various sizes and shapes of all of our commercial 
 varieties of apples. 
 
 Apple boxes come in the "knock-down" form and when ordering 
 box material or "shook," as it is called by the trade, perhaps all the 
 grower need specify is the type of box and its inside measurements. 
 He, however, should insist on certain points. The ends and sides must 
 each consist of one piece, the ends approximately % and the sides 
 % inch in thickness. Tops and bottoms should be % i ncn thick and 
 
y± inch longer than the sides. In the opinion of the writer, the fol- 
 lowing should be the dimensions of the "shook" for the "Standard" 
 apple box, but in some localities difficulty may be experienced in 
 securing such material. 
 
 STANDARD APPLE BOX 
 
 10% X 11% X 18 in., inside measurement 
 2 pes. ends % X 10% X 11% in - 
 2 " sides % X 10% X 19% in. 
 4 " T. & B. % X 5% X 193/4 in. 
 4 " cleats % X % X 11% in. 
 
 Use cement-coated, common 6d nails; 32 nails to box. There are 
 23,600-6d cement-coated nails in a keg. 
 
 THE HANDLING OF APPLES FOR PACKING 
 
 Since every step in the handling of fruit from the time it leaves 
 the trees until it is sold has such a vital bearing upon the successful 
 sale of the product, the leading co-operative fruit-growers organiza- 
 tions now regard the operations of picking, grading, packing, etc., 
 as legitimate parts of the marketing process. After careful con- 
 sideration of the matter the California Fruit-Growers' Exchange has 
 decided that the "production" of the crop ceases when the fruit is 
 ripe on the trees and that the agency that is ultimately to market the 
 product should take charge of it at this point. The organizations 
 were forced to take this position because the growers of citrus fruits 
 failed to appreciate the necessity for handling their fruit with due 
 care, thus vitiating the efforts of the marketing agencies to get satis- 
 factory returns for the product. Apparently this view will shortly 
 prevail among growers of apples, pears, and other deciduous fruits. 
 Too much stress, therefore, cannot be laid upon the importance of 
 proper harvesting methods. 
 
 There are two necessary considerations to be borne in mind when 
 harvesting the apple crop ; first, the time to pick, and second, how 
 to pick. 
 
 Time to Pick. — The grower may be inclined to delay the picking 
 of his apples beyond the proper stage of maturity in order that they 
 may become larger in size or take on a better color. According to 
 Whitehouse, 3 there is a quite marked increase in the amount of color 
 during the last few days before picking, and, consequently under 
 certain association rulings where amount of color is considered, delay 
 
 3 Oregon Agricultural Experiment Station, Bulletin No. 134, June, 1916. 
 
ii 
 
 
 <', 
 
 ^4§ 3 
 
 Fig. 2. — Tavo types of tripod ladders. 
 
in picking various apple varieties may raise the fruit from a lower 
 to a higher grade. There is also a gradual increase in size, but this 
 merely follows the general growth ratio for the entire season, while in 
 the case of color the rate of increase is much greater during the last 
 week or ten days. 
 
 There may be likewise a tendency on the part of some growers 
 to pick too soon in order to take advantage of the high prices often 
 obtainable for certain varieties during the earlier part of the season. 
 
 Horticultural Commissioner W. II. Volck states : 
 
 Growers can approximately determine the maturity of apples by the iodine 
 test for starch. When the core areas show general reduction in starch, and small 
 portions of these areas do not stain blue (when treated with a dilute iodine 
 solution), the variety is ready to begin harvesting. This is especially true if 
 the fruit is intended for distant shipment or storage. Fruit intended for imme- 
 diate use may remain on the trees two or three weeks longer. Growers may also 
 learn to use the hydrometer in making juice tests. Bellflowers and other early 
 apples will test about 12 per cent total solids in the juice, and Newtowns and 
 other late varieties, about 13 per cent when sufficiently mature to begin picking. 
 
 If the apples are to be consumed locally, it is perhaps better to 
 allow the fruit to remain upon the trees somewhat longer than other- 
 wise would be advisable in order that they may take on a better size, 
 color, and a somewhat higher quality. The general rule to follow 
 in determining when to harvest is to note the color of the seeds which, 
 in case of most varieties, should be brown. Color of the fruit is taken 
 by some growers as the deciding factor in determining when to pick, 
 while others rely upon the falling of the fruit from the tree, or the 
 ease with which the stem of the apple may be separated from the 
 fruit-spur. In order to pick the fruit at the proper stage of maturity, 
 the grower should learn the traits and characteristics of each variety 
 he is handling; for example, the Gravenstein has a tendency to fall 
 before ripening, the Jonathan at time of ripening. Gravensteins 
 which hang too long are likely to be subject to core-rot, while the 
 White Winter Pearmain may be left on the trees several weeks after 
 most varieties have been picked. Summer apples should be picked 
 somewhat green if intended for shipment, as they have a tendency 
 to drop badly when ripe. It should be borne in mind that yellow 
 and green colors ma} r change for the better in an apple after picking, 
 while the reds change very little, if at all. It costs more to pick over 
 the trees twice, but this cost will generally be more than offset by 
 
 4 See article, ' ' Balling Degree of Fruit Juices, ' ' by Professor W. V. Cruess 
 in the Monthly Bulletin of the State Commission of Horticulture for August, 1916. 
 This publication may be had, free of charge, upon application to the State Com- 
 mission of Horticulture, Sacramento, California. 
 

 **,■'& 
 
 
 Fig. 3. — Pointed picking ladder 
 
8 
 
 the increase in color and size of the remaining fruits. In the final 
 anatysis, however, the grower must decide the proper time of picking 
 for himself, considering the variety, season, soil, shipping distance, 
 and similar factors. 
 
 How to Pick. — The apple should be harvested by hand. The 
 soft parts of the hand should be used, care being taken to see that 
 the pickers have finger nails clipped short, and that the individual 
 fruits are not pinched by the fingers in removing them from the fruit- 
 spurs. Here again, a Lawver will withstand more careless handling 
 than will such varieties as the Jonathan, Yellow Bellflower, and 
 Ortley. The foreman of the picking gang will have made much 
 progress toward the desired end, if he can impress upon each worker 
 the idea that the fruit should be handled as carefully as eggs. 
 
 The apple is best removed from the fruit-spur by a simple bending 
 or twisting in one direction with the thumb against the stem of the 
 fruit at the junction of the stem and spur. Fruits should never be 
 pulled or jerked straight away from the spur as this is likely to either 
 pull out the stem entirely, or else cause a breaking of the skin at the 
 insertion of the stem in the fruit. Under the present California law 
 all stemless apples, except Gravensteins, go in the lower grades. 
 
 When selecting a picking receptacle it is well to remember that 
 if the picker is allowed to use both hands fewer fruit spurs will be 
 broken off, and in addition a much cleaner and quicker job of har- 
 vesting done. 
 
 The ease with which an apple may be picked depends very largely 
 upon the variety and the stage of maturity. Unless care is taken 
 in harvesting the apples produced on spurs, severe injury may be 
 caused to the spurs themselves and inasmuch as these spurs are the 
 fruiting machinery of the tree, and remain profitable for many years, 
 it behooves the grower to exercise caution in the picking of his crop 
 not to injure his prospects for the years to come. After a spur is 
 once destroyed it is practically impossible to replace it on the old, 
 strong wood which is best able mechanically to bear a heavy load 
 of fruit. 
 
 Picking Receptacles. — There are several very satisfactory picking 
 utensils on the market. Some growers prefer baskets of one kind 
 or another, either with or without padding. Some use a plain, large, 
 galvanized iron pail, padded or unpadded. One of the advantages 
 claimed for the pail when used without padding is that the foreman 
 can readily detect pickers doing careless work by the sound of the 
 fruit as it is dropped into the bucket. Baskets and buckets are 
 provided with hooks for hanging in the trees or on the ladders. 
 
Apples should be carefully placed in the receptacle and never thrown 
 or dropped. Probably the two most popular picking receptacles are 
 the picking bag and the patented picking bucket with a bottom so 
 arranged that the fruit may be emptied without bruising. The better 
 types of picking bags are also provided with a patented emptying 
 device for the bottoms, and a ring at the top to hold the mouth open. 
 When selecting a picking bag or sack one should be sure that the 
 
 Fig. 4. — Picking bench. 
 
 sack will hang, when partially or wholly filled, so that it will be 
 in no danger of coming between the workman and the ladder or 
 main branches of the tree, thus causing severe bruises to the fruit. 
 The picking bag or apron probably enables the fastest picking, but 
 care must always be exercised to see that too much fruit is not placed 
 in such a receptacle at one time, and that in one way or another all 
 chances of bruising are avoided. 
 
 Lug-Boxes. — The orchard boxes or lug-boxes into which the fruit 
 is emptied from the picking receptacle should be of fairly heavy 
 material, wide enough to enable the basket, bucket, or bag to be 
 lowered to the bottom for emptying, and preferably with ends raised 
 
10 
 
 above the sides so that when filled with apples and piled one above 
 the other there will be no danger of bruising the top layer of fruit. 
 The ends also should have grooves cut into them to facilitate handling 
 when filled. Lug-boxes should have a capacitj^ of about one packed 
 box of fruit. 
 
 Ladders. — A well-constructed tripod or three-legged ladder (fig. 2) 
 is by far the most satisfactory for general use. Such a ladder is 
 more stable than a four-legged ladder under the rough conditions 
 experienced in the average orchard and, furthermore, has the advan- 
 tage of being so constructed that it may be set up in the midst of 
 
 oooo 
 oooo 
 oooo 
 oooo 
 oooo 
 oooo 
 oooo 
 
 /7 
 
 //£ Apples 
 
 B 
 
 Qfrsei 3-3 Pbok 
 lOSApptes 
 
 Fig. 5 
 
 OJDSD 
 
 D O O 
 
 c 
 
 D/QQonol J~B fitch 
 //3 Apples 
 
 an only moderately open-headed tree. There are many types of 
 ladders in common use in the orchards of California, it being possible 
 even to purchase a tripod ladder especially designed for side-hill 
 work and so constructed that the steps are always horizontal, no 
 matter how steep tike hill or what the position of the ladder. Apple 
 trees in California have not as yet reached the size attained in the 
 East, where special long ladders have to be laid against the trees in 
 order to reach the fruit, and, under our methods of pruning, probably 
 never will. In the apple orchards of the state it is rarely necessary 
 to place the ladder against the tree, and such practice should be 
 avoided whenever possible on account of the danger of needlessly 
 destroying fruit-spurs. The type of ladder shown in figure 3 is 
 not placed in such a position that injury to the tree may occur and 
 
11 
 
 on account of its lightness and strength can be strongly recommended 
 for apple picking. 
 
 One of the best arrangements which the writer has observed is 
 the use of a low bench standing approximately three feet high and 
 broad enough to hold a lug-box (see fig. 4). The picker can place 
 in the box thus held all fruit which he is able to pick from the ground 
 and then, standing on this bench, can pick considerably more. Men 
 with these benches are sent ahead of the main picking crew to remove 
 all the fruit hanging low in the trees, thus saving a great many apples 
 
 /7 
 
 Oj 000/70/ £/ feck 
 4 J /}/p/es 
 
 3 
 
 D/ogosiQJ '/?-/? fbck 
 64~Apptes 
 
 Fig. 6 
 
 D/ooonol ££ feck 
 *7S fyples 
 
 from being knocked off and lost by teams hauling lug-boxes in and 
 out of that section of the orchard. 
 
 Hauling. — The truck used for hauling apples should be low for 
 ease in loading and to enable its use under low-trained trees ; it should 
 also be easy riding to prevent any unnecessary bruising of the fruit. 
 
 GRADING 
 
 Grading is a classification of fruits according to size, color, shape 
 and blemishes. "The Standard Apple Act of 1917" specifies that 
 all apples sold in closed containers shall consist of one of three 
 grades. 5 To grade apples for the market involves two, more or less 
 distinct operations, viz., sorting and sizing. 
 
 s A copy of the text of this law should be in the hands of every grower. 
 
12 
 
 Sorting. — From the very nature of the work sorting for color, 
 shape, and blemishes of any kind must be done by hand, either at the 
 time of picking or, as in the case of apples, in the packing house. 
 The sorter should have explained to him very definitely, the exact 
 limitations of the different grades and his work should be carefully 
 supervised and frequently checked. The packer should likewise be 
 impressed with the idea that no matter how conscientious the sorter 
 may be, it remains with him to make the final selection and upon him 
 in large measure depends the quality of the output. The fruit is 
 brought from the field in lugs and is then sorted into ''California 
 
 D/Qoonal SEfbctk 
 J 80App/es 
 
 B 
 
 D'ogona/ 82 fee A 
 S&dfp/es 
 
 Fig. 7 
 
 c 
 
 Diagonal £-2/&cA 
 96/l/p/es 
 
 Fancy," "B," and "C" grades, and culls. At the present time the 
 pack put up by many individuals in the state is really superior to 
 that designated in the law as "California Fancy." And since the 
 trade knows these brands, such packers have little or nothing to gain 
 by labeling their best grade as ' ' California Fancy. ' ' This new enact- 
 ment will, however, go a long way toward raising the general standard 
 of the California product and pack, and the growers in turn will 
 inevitably profit. 
 
 Sizing. — After being sorted the apples are sized by machinery 
 before going to the packers' table or sized by hand, either by the 
 packer at the time of packing or separated into the various sizes by 
 other workers before reaching* the table. In most instances where 
 the latter scheme is employed the apples are only roughly divided 
 into three groups. In the Pajaro Valley the following divisions are 
 
13 
 
 made : those fruits larger than 2% inches in diameter ; those ranging 
 from 2% down to 2% inches; and those smaller than 2*4 inches in 
 diameter. With these groups before him it remains with the packer 
 to do the final sizing. 
 
 On account of the relative shallowness of the "California" box, 
 it is impracticable to use apples of the same diameter throughout the 
 pack without having the top layer so high that it is almost impossible 
 to put on the cover. The California law allows a. variation of three- 
 eighths of an inch in diameter between apples in the same box. In 
 
 Diagonal E-£ Rrck 
 /Of Apples 
 
 Q 
 
 cftE 
 
 OTrro 
 
 B 
 
 D/ agonal J£ fhck 
 U8 Apples 
 
 Fig. 8 
 
 DiQQonqfj-£f2ick 
 /SOAppJes 
 
 a well-packed "Standard" box, however, the apples should not vary 
 more than one-eighth of an inch in diameter. 
 
 STYLES OF PACK 
 
 There are three styles of apple packs in use in California; the 
 "square" or "straight" pack (fig. 5, a) ; the "offset" pack (fig. 5, b) ; 
 and the "diagonal," "diamond," or "pear" pack (fig. 5, c). 
 
 The "straight" or "square" pack is employed for those apples 
 which by reason of their size and shape can be placed cheek to cheek 
 and just fill the width of the box without forcing and yet closely 
 enough so that a sheet of paper cannot be inserted between fruits 
 nor between fruit and box. The fruits in the second layer rest 
 directly on top of those in the bottom layer and so on until the top 
 is reached. It is readily seen when the lid is applied under pressure 
 
14 
 
 that the only possible way to avoid crushing the fruit is to take care 
 that the pack does not come above the level of the top of the box. 
 As will be pointed out later, a bulge is absolutely necessary if the 
 fruit is to carry w T ell and therefore the packer is left only one other 
 alternative and that is to choose some other style of pack. 
 
 The "off-set" pack until the last few years was quite widely used 
 in certain apple-producing sections, but has been generally discarded 
 on account of the relatively large empty spaces left in each layer; 
 otherwise this pack is entirely satisfactory. Inasmuch as this style 
 of pack has been widely experimented with for apples and as widely 
 
 Ft 
 
 D/agono/ 3'E R>ck 
 /63Afp/es 
 
 B 
 
 D/ogonof 3'£ fdcM 
 Fig. 9 
 
 J88Afples 
 
 discarded, there seems to be no good reason for its adoption by 
 California growers. 
 
 The "diagonal" pack has proved, after extensive trial, to be the 
 most thoroughly satisfactory in all respects. The apples in the sec- 
 ond layer instead of resting on one point of contact with the fruit 
 in the first layer have three points of contact. When the lid is put 
 on and the pressure applied, the fruit, instead of bruising, is simply 
 settled more firmly in the spaces left for this purpose. 
 
 Probably 75 per cent of the apples packed in this state during 
 the season of 1916 were packed in the so-called "California" box. 
 The pack in this box is generally designated as a "3-tier," "3!/2-tier," 
 "4-tier," "4y 2 -tier," or "5-tier" pack. Unfortunately there is con- 
 siderable confusion in the minds of many as to exactly what is meant 
 
15 
 
 Fig. 10. — Progressive steps in the wrapping of an apple for box packing. 
 
16 
 
 by the term ' l tier. ' ' The sense in which the term is here used means 
 that when apples are of such a size that three of them will just fit, 
 cheek to cheek, across the end of a box, such a size of fruit is called a 
 "3-tier" apple. Likewise, when four apples, cheek to cheek, just fit 
 across the end of the box, we have a l ' 4-tier ' ' size. All apples ranging 
 in size between these two comprise what is technically known as a 
 "3%-tier" size. It is evident, therefore, that a three or four-tier 
 apple will be somewhat different in boxes of varying widths. 
 
 In determining the diameter or size of an apple it is invariably 
 measured from cheek to cheek, rather than from stem to blossom-end. 
 In California, apples smaller than 4i/2-tier are seldom packed. This 
 method of designating the size of the fruit contained in the box is 
 at best clumsy as compared with the exact method employed by giving 
 the actual count of the apples contained. Those growers who still 
 use the term "tier" to designate size give as their reason that in this 
 way they can dispose of their undesirable sizes by including them 
 under the same pack with those most desired. Under this plan there 
 may be as great a variation as fifty apples in a box, but all sell as 
 4%-tier apples. It is plain then why the street venders, hotel trade, 
 and various other retailing agencies much prefer to buy apples know- 
 ing exactly how many fruits will be found in each box. This is of 
 especial importance to those who retail fruits by the dozen. That 
 the trade would eventually give its preference to that fruit which 
 comes to the market in "Standard" containers and plainly marked 
 on the outside as to variety, grade, date of packing, and number in 
 the box was wisely foreseen by those who drafted the "Standard 
 Apple Act of 1917." This foresight is borne out by the fact that 
 during the season of 1915 those growers of the Pajaro Valley who 
 packed according to the provisions of the "Standard Apple Act of 
 1915" received approximately 15 cents more per box for their fruit, 
 and also shows that the trade appreciated to a certain extent the more 
 definite manner of designating the size, as well as the improvement 
 upon the general method of sorting. 
 
 The list of apple packs given below is designed for the ' ' Standard ' ' 
 box, the inside dimensions of which are 10% X 11% X 18 inches. 
 The same table may be employed in calculating the number of apples 
 contained in the ' ' California ' ' box, although on account of the differ- 
 ent shape it will be found impossible with certain sizes of some 
 varieties to avoid the "square" pack as can be done with the 
 "Standard" box. These two boxes are very nearly identical as to 
 cubic contents. 
 
17 
 
 
 
 Apple Packs 
 
 
 
 Number of fruits 
 in box 
 
 Style 
 
 of pack 
 
 Number of fruits 
 in row 
 
 Layers 
 deep 
 
 225 
 
 5 straight 
 
 9 long 
 
 
 5 
 
 200 
 
 5 ' 
 
 
 8 " 
 
 
 5 
 
 213 
 
 3X2 
 
 diagonal 
 
 8X9 
 
 long 
 
 5 
 
 200 
 
 3X2 
 
 " 
 
 8X8 
 
 i i 
 
 5 
 
 188 
 
 3X2 
 
 11 
 
 7X8 
 
 1 1 
 
 5 
 
 175 
 
 3X2 
 
 i i 
 
 7X7 
 
 i i 
 
 5 
 
 163 
 
 3X2 
 
 t i 
 
 6X7 
 
 i i 
 
 5 
 
 150 
 
 3X2 
 
 1 1 
 
 ax 6 
 
 1 1 
 
 5 
 
 138 
 
 3X2 
 
 i i 
 
 5X6 
 
 1 1 
 
 5 
 
 125 
 
 3X2 
 
 ( t 
 
 5X5 
 
 ( i 
 
 5 
 
 113 
 
 3X2 
 
 i i 
 
 4X5 
 
 i t 
 
 5 
 
 120 
 
 2X2 
 
 
 7X8 
 
 1 1 
 
 4 
 
 112 
 
 2X2 
 
 
 7X7 
 
 i i 
 
 4 
 
 104 
 
 2X2 
 
 
 6X7 
 
 1 1 
 
 4 
 
 96 
 
 2X2 
 
 
 6X6 
 
 i i 
 
 4 
 
 88 
 
 2X2 
 
 
 5X6 
 
 i i 
 
 4 
 
 80 
 
 2X2 
 
 
 5X5 
 
 i t 
 
 4 
 
 72 
 
 2X2 
 
 
 4X5 
 
 i i 
 
 4 
 
 64 
 
 2X2 
 
 
 4X4 
 
 i i 
 
 4 
 
 56 
 
 2X2 
 
 
 3X4 
 
 i i 
 
 4 
 
 48 
 
 2X2 
 
 
 3X3 
 
 1 1 
 
 4 
 
 50 
 
 2 X 1 
 
 
 5X6 
 
 i i 
 
 3 
 
 45 
 
 2X1 
 
 
 5X5 
 
 i ( 
 
 3 
 
 41 
 
 2X1 
 
 
 4X5 
 
 i t 
 
 3 
 
 36 
 
 2X1 
 
 
 4X4 
 
 < i 
 
 3 
 
 32 
 
 2X1 
 
 
 3X4 
 
 i i 
 
 3 
 
 Needless to say the sizes 32 to 56, inclusive, are more for exhibition 
 purposes than for the general market. Packs 72 to 163, inclusive, 
 contain the chief commercial sizes. The bottom layer of representa- 
 tive packs listed in the above table is illustrated in figures 6 to 9. 
 
 THE USE OF PAPER IN THE PACKED BOX 
 
 Lining Paper. — Paper, known to the trade as "white news," is 
 used to keep out dust and odors. When starting to pack a box two 
 sheets of this paper are placed in the box in such a way that they 
 overlap on the bottom and are folded over the sides of the box during 
 the process of packing. After the fruit is in place these ends are in 
 turn folded over the finished top of the pack. It is well to give the 
 lining paper an extra crease at the bottom so that when the pack is 
 finished and the lid applied, the bulge, which is then distributed 
 between the top and bottom, will not tear the lining along the bottom 
 side. , 
 
18 
 
 Layer Paper. — A light spongy cardboard or porous blotting paper 
 is placed on the top and bottom of the packed fruit to absorb excess 
 moisture. A sheet of this paper is put in the box as soon as the 
 lining paper is in place, before starting the packing proper, and the 
 second sheet is placed over the finished pack just prior to folding over 
 the ends of the lining paper preparatory to nailing on the top. Layer 
 paper was formerly used in some apple sections between each layer 
 of fruit or between one or two layers, but this practice has been 
 largely discontinued as it was found in most instances to be an 
 
 H 
 
 How to 3 fort a £~1 
 Dfoaonot Fhck 
 
 B 
 
 How to start a R-£ 
 Otaqonat Pbck 
 
 Fig. 11 
 
 c 
 
 How to start a 3~£ 
 Diagonal Fhck 
 
 unnecessary precaution. For local shipment it is perhaps not neces- 
 sary to use layer paper. 
 
 Wrapping Paper. — The paper which is placed around each indi- 
 vidual fruit is one of the most important features in a successful pack. 
 Dimensions of wrapping paper are given on page 21. The advantages 
 of wrapping each fruit may be enumerated as follows : 
 
 1. Checks transpiration, thus reducing loss of weight. 
 
 2. Acts as a cushion, preventing bruises encountered both in pack- 
 
 ing and shipping. 
 
 3. Prevents the spread of decay by confining the disease to the one 
 
 fruit. 
 
 4. Maintains the fruit at a more even temperature, thus prolonging 
 
 its period of consumption. 
 
 5. Gives more finished appearance to the pack, especially if a small, 
 
 attractive design is printed on each wrapper, which is in 
 addition a good advertisement. 
 
19 
 
 
 Ng> 
 *1 
 
 2SfiS2£ 
 
 3 
 
20 
 
 Few, if any, markets object to paper being used in packing and 
 in most instances wrapped apples bring from 10 to 50 cents more 
 per box. The paper used for wrapping purposes varies in quality 
 from common "white news" up to the finer grades of tissue. 
 
 The beginner often raises the question as to the additional time 
 required to pack wrapped apples. Experience has shown that after 
 a few days' practice a man can wrap and pack faster than he can 
 pack without wrapping. The actual time devoted to wrapping is 
 but a fraction of the total time involved and, what is more important, 
 the fruit stays "put," while if packed without wrapping the chances 
 are more than even that when an apple is placed in the box, other 
 apples will be moved from their proper places and thus much time 
 be lost. 
 
 Figure 10 shows in some detail one of the methods used in wrap- 
 ping. There are several very satisfactory ' ' wraps ' ' and every packer 
 as he acquires skill generally devises some system of his own, although 
 nearly all such short-cuts are modifications of one or two distinct 
 "wraps." The method shown by the illustration is perhaps the 
 simplest and when faithfully followed gives maximum speed. 
 
 Figure 10, a, shows the packer in the act of picking up the wrap- 
 ping paper with his left hand, having at the same time picked an 
 apple from the packing table with his right hand. Note the rubber 
 fingerstall on the fore-finger of the left hand. By the use of this 
 fingerstall the thin, single sheets of wrapping paper are easily picked 
 up. Some packers use a rubber thumbstall, but the swinging or 
 sweeping motion obtained by this little device when placed on the 
 fore-finger gives the greatest speed. The apple is next tossed, stem 
 up, into the paper held in the left hand and the right hand, with no 
 lost motion, is brought into the position shown in figure 10, b. At no 
 time during the wrapping process does the right hand grasp either the 
 paper or the fruit, its function being merely to offer a rather solid 
 working surface for the left hand. It should be mentioned that the 
 paper is picked up by the thumb and fore-finger toward one corner 
 and the apple, being tossed into the palm of the left hand, leaves more 
 paper below than above the fruit. The next step is accomplished by 
 continuing the upper movement of the right hand and the turning 
 down of the palm of the left hand, as shown in figure 10, c. The 
 fourth step in the wrap is the twisting of the fruit with the left hand, 
 the right hand being held firmly in place and at no time grasping the 
 paper or fruit. See figure 10, d. Figure 10, e, shows the last step, 
 namely, the left hand placing the wrapped fruit in the box after 
 
21 
 
 having placed the fingers over the loose ends of the twist, and thi 
 right hand reaching for another apple. 
 
 The neatness of the pack, which material^ influences the profitable 
 disposal of the fruit, depends largely upon the care given to the wrap- 
 ping of the individual apples and the placing of each in the box so 
 that the ends of the wrapping paper are tucked out of sight When 
 properly wrapped and packed these loose ends act as a cushion for the 
 fruit. The use of paper of proper dimensions for the various sizes 
 of apples will also aid in securing neatness. 
 
 Fig. 13. — Packed box of apples showing proper bulge of both top and bottom. 
 
 Rules for Use of Paper: 
 
 Use 8X8 inch paper for 188 count and smaller. 
 
 9X9 " " " 175 to 125 count, inclusive. 
 
 10 X 10 " " " 112 to 80 count, inclusive. 
 
 12 X 12 " " " 72 count and larger. 
 
 Wraps for packing 100 boxes of apples 50 lbs. 
 
 Lining paper for packing 100 boxes of apples 7% " 
 
 Cardboard for packing 100 boxes of apples 15-16 ' ' 
 
 Lining paper, 17% X 26 inches for the standard box, runs 30 sheets to the 
 
 pound. 
 Layer paper, 11 X 17% inches for the Standard box, runs 14 to 15 sheets 
 
 per pound. 
 Wrapping paper, 10 X 10 inches, runs 310-325 sheets to the pound. How- 
 ever, there is a variation in this weight due to the varying qualities of 
 paper used. 
 
22 
 
 DETAILED INSTRUCTIONS FOR PACKING A BOX 
 
 After having put in place the lining and layer paper the next step 
 is to start the pack proper. 
 
 The 2X1 pack takes care of all apples larger than three across 
 the end of the box. This pack should always be three layers deep. 
 Figure 6, a, shows the first and third layers of this pack. Place an 
 apple in either corner of the box and then continue as shown in figure 
 11, a, always placing the apple on its cheek, with stem directly away 
 from the packer, keeping the spaces equal in size, watching the align- 
 ment, and finally ending so that the apples are held firmly in place 
 by the pack. The second layer is packed in the spaces left by the 
 
 Fig. 14. — Showing a, too little bulge; b, proper bulge; c, too much bulge. 
 
 first layer and the third layer in turn is packed in the spaces left by 
 the second layer. 
 
 The 2X2 jjack takes care of all apples larger than four across 
 the end of the box up to and including those just large enough to go 
 three across the end. This pack should always be four layers deep. 
 Figure 12, a, shows the first and third layers and figure 12, ~b, shows 
 the second and fourth laj-ers of this pack. Place an apple in the 
 lower left-hand corner of the box and then one between this apple 
 and the right-hand corner so that the spaces between the first apple 
 and the second apple, and between the second apple and the right- 
 hand corner of the box are the same. The next two apples are placed 
 in the spaces thus left and then continue as shown in figure 11, b, 
 always placing the apple on its cheek, with stem directly away from 
 the packer, keeping the spaces equal in size, watching the alignment 
 and finally ending so that the apples are held firmly in place by the 
 pack. The second layer is packed in the spaces left by the first layer, 
 
23 
 
 the third layer in the spaces of the second layer, and the fourth layer 
 in the spaces of the third layer. 
 
 The 3X2 pack takes care of all apples larger than five across 
 the end of the box up to and including those just large enough to 
 go four across the end. This pack should always be five layers deep. 
 Figure 12, c, shows the first, third, and fifth layers, and figure 12, d, 
 shows the second and fourth layers of this pack. Three apples are 
 first placed in the box, one at either corner and the third in the center. 
 The next two apples are placed in the spaces thus left and then con- 
 tinue as shown in figure 11, c, always placing the apple on its 
 
 Fig. 15. — A type of mechanical sizer. Note sorting table at right with canvas 
 drapers for carrying the fruits to the cups by which they are thrown into the 
 various compartments. The lighter the apple the further it is thrown. The fruit 
 is packed directly from these bins. 
 
 cheek, with stem directly away from the packer, keeping the spaces 
 equal in size, watching the alignment and finally ending so that the 
 apples are held firmly in place by the pack. The second layer is 
 packed in the spaces left by the first layer, the third in the spaces of 
 the second layer, the fourth in the spaces of the third layer, and the 
 fifth in the spaces of the fourth layer. 
 
 The five-tier straight pack takes care of all those apples that are 
 just large enough to pack five across the end of the box. This pack 
 is always five layers deep. Figure 12, e, shows this pack in which 
 all layers are the same. This is the only apple pack to be used when 
 one apple rests squarely on top of another. 
 
 In those cases where three or four apples just fit across the end 
 
24 
 
 of the box, the diagonal pack should be used. The fact that in the 
 past many apples have been packed in the "California" box by the 
 "square" or "straight" pack should have no influence in determin- 
 ing the style. A "straight" pack should be avoided whenever 
 possible on account of the great amount of bruising caused by this 
 system. Furthermore, the spaces left between the fruits are too 
 large. It may be urged, in addition, that with the * ' California ' ' box 
 certain sizes and varieties cannot be packed unless a "straight" pack 
 
 Fig. 16. — Burlap or canvas top packing table. 
 
 is employed, but this is all the more reason for definitely adopting 
 the "Standard" box, with which the markets of the world are most 
 familiar and in which it is practicable to pack all varieties and sizes 
 by the "diagonal" system. 
 
 It should further be stated that with certain sizes of some varieties 
 it is necessary to pack the fruit either stem up or stem down rather 
 than on the cheek, but when this is done care should be exercised to 
 see that the stems are all turned in the same direction. The general 
 rule should be to pack apples on the cheek whenever possible. Never 
 allow the apples to slip sidewaj^s as this is likely to cause stem- 
 puncture and in addition spoils the alignment and causes the spaces 
 
25 
 
 to be uneven in size. In order to secure the bulge of from % of an 
 inch to iy 2 inches, counting both top and bottom, which is required 
 on all box-packed apples, care must be exercised to so place the 
 fruits that the height of the pack is built up faster in the center 
 than at the ends of the box. This extra height of the apples in the 
 center is attained by packing the fruit in the rows at either end so 
 that the shortest diameter, as measured from cheek to cheek, comes 
 directly up and down, the fruit being invariably placed on its side. 
 After packing the first two rows next to the end of the box in this 
 
 '-■■ - ' 
 
 Fig. 17. — Table for packing fruit direct from the lug-box. 
 
 way, the apples should be turned so that the longest diameter from 
 cheek to cheek will be up and down. As the farther end is reached 
 the apples should again be placed with the short diameter up and 
 down as at the other end of the box. If attention is paid to this 
 detail in packing each layer, little trouble will be experienced in secur- 
 ing the proper bulge and the fruit will not be too high at the ends. 
 For a 1 1 diagonal ' ' pack the fruit should not be more than one-quarter 
 or three-eighths of an inch above the ends. *The looser the pack, the 
 higher the fruit may be built up and no bruising result when the top 
 is applied. The " square" pack must be held down to a quarter of 
 an inch or less at the ends. 
 
26 
 
 BOX PACKING PROBLEMS 
 
 When preparing apples for exhibit the packer is interested in 
 knowing how his pack is to be scored and what points are to be 
 considered by the judges in determining the best commercial box. 
 Undoubtedly the following points would be considered and perhaps 
 an equal value given each, as : 
 
 Bulge 20 points 
 
 Height at ends 20 " 
 
 Alignment 20 " 
 
 Firmness 20 li 
 
 Evenness 20 " 
 
 Total 100 " 
 
 Bulge. — As stated above, the total bulge should be at least three- 
 fourths of an inch, but probably not more than an inch and a half, 
 including both top and bottom. Preference is given to a box with a 
 total bulge of about an inch to an inch and a quarter (see fig. 12). 
 This bulge is extremely important in that it makes the package flex- 
 ible and as the fruit shrinks in storage and shipment the slack is 
 taken up and the pack remains firm. The method of obtaining the 
 bulge has already been discussed. Figure 14 shows a pack having: 
 a, too little bulge ■ b, a correct bulge ; and c, too much bulge. 
 
 Height at Ends. — The method of obtaining correct height at the 
 ends has perhaps already been discussed in sufficient detail. The 
 beginner, however, will undoubtedly have considerable difficulty in 
 securing the desired result unless extreme care is exercised. The 
 packer should not be discouraged if the first few boxes have to be 
 repacked three or four times before the fruit comes to the correct 
 height. The proper bulge and height at ends should be striven for 
 throughout all the layers and not left until the top layer is reached. 
 When the pack invariably comes high it may be necessary to use cleats, 
 such as are used in nailing on tops and bottoms to prevent splitting, 
 in order to raise the height of the end of the box, but this should be 
 done only rarely and cannot be recommended. 
 
 Alignment. — If the apples have been correctly sized anel well 
 packed, the fruit, as shown by the top layer, will line up vertically, 
 horizontally and diago^tHy. This well-groomed appearance is an 
 important factor in the profitable disposal of the fruit. Not only 
 is proper alignment a great asset so far as appearance is concerneel 
 but, in addition, unless each layer is correctly aligned, it is almost im- 
 possible to complete the pack satisfactorily on account of difficulty 
 
27 
 
 encountered in trying to secure fruits of varying sizes to fit the 
 different sized spaces left. Naturally, it is not permissible to start 
 the' pack with one size of fruit and then shift to another. If it is 
 found that there are not enough apples of the right diameter on the 
 packing table to finish the box, it may be set aside and another 
 size begun. 
 
 Firmness. — Firmness of arrangement in the box is of prime im- 
 portance in a good commercial pack. The apple should be placed 
 
 Fig. 18.— One type of box-press. 
 
 in the box in such a manner that the individual fruits cannot be 
 moved by placing the hand upon a layer and exerting a firm pressure 
 in all directions. The packer finds very often, when coming to the 
 end of a layer, that his last row lacks i/ 8 or y± of an inch of reaching 
 to the end of the box. The beginner is inclined to think this is 
 close enough, but such is not the case. Under such circumstances 
 apples of somewhat longer diameter must be used either through- 
 out the layer or, at least, in the last two or three rows. After 
 making several unsuccessful attempts to use apples of somewhat 
 longer diameter or different shape, it may be found that an incorrect 
 pack is being used and some other style should be adopted for that 
 particular variety and size. To give an idea as to the correct firmness, 
 after packing the first layer, one should be able to turn the box on 
 
28 
 
 its side without any of the fruit falling from place. On the other 
 hand, the fruit must not be jammed or crowded into position, thus 
 causing unnecessary bruising. After a box is packed, it should be 
 possible to put a straight-edge along the side of the box and no 
 bulge be noticeable. This particular point is important inasmuch 
 as the packed boxes are always piled and shipped on the side and 
 should there be any bulge in this direction bruising will take place. 
 Unless firmly packed, apples upon shrinking in storage and shipment 
 will become slack and in spite of the beneficial effects of the ' ' bulge ' ' 
 together with the flexible top and bottom, some fruit will be bruised. 
 Evenness. — The box should be so packed that when the lid is put 
 down over the fruit every apple in the top layer will be touched. 
 There should be no low or high spots. It is extremely important 
 that there be no bulge from side to side inasmuch as the top consists 
 of two pieces and, being put on under pressure, should one side of 
 the pack be higher than the other, the apples along the center are 
 likely to be cut. The pack should be absolutely flat from side to side. 
 Likewise if the lid does not touch certain of the fruits, these are likely 
 to become loose and be bruised in handling. The greatest difficulty 
 is caused by putting side by side fruits of differing diameters or, 
 perhaps more accurately stated (because fruits are supposed to be 
 accurately sized), turning one fruit with long diameter one way and 
 placing the adjacent fruit on the short diameter side. Trouble from 
 unevenness seems to be somewhat greater when fruit is packed with 
 stems up or down than when packed on the cheek. In addition to 
 convenience, an even pack is also very desirable from a commercial 
 standpoint. It has often been pointed out that the consumer pur- 
 chases with his eyes; a good even pack makes a strong appeal to 
 the prospective buyer. 
 
 HANDLING FRUIT IN THE PACKING HOUSE 
 
 The packing house should be arranged in such a way that the 
 fruit will pass, with the least amount of lost motion, through the 
 various operations of unloading from the orchard wagon into tempo- 
 rary storage, sorting, sizing, packing, nailing, marking, labeling, and 
 finally moving either directly into cold storage in connection with 
 the packing house or hauling to a central storage plant to await sale 
 or shipment. The individual grower must give considerable study 
 to his particular needs and arrange his house accordingly. By a 
 systematic arrangement of their packing houses some growers have 
 been able to reduce the expense of handling from 2 to 8 cents per 
 
29 
 
 box below their former costs. Only a few brief general statements 
 can here be made. 
 
 The cheapest form of packing house and one that is considerably 
 used, especially in the newer sections where but few crops have as yet 
 been harvested, consists of a large tent. The use of a mechanical sizer 
 makes the use of such a house make-shift feasible on account of the 
 greater speed of the packers and consequently the less room needed 
 for temporary storage. A good packer will put up 125 to 200 packed 
 
 Fig. 19. — Another type of box-press. 
 
 boxes a day when the fruit is sized for him, as against 50 to 75 boxes 
 when he sizes the fruit himself. More permanent packing houses to 
 accommodate an orchard of, say 40 acres, will cost from $2000 to 
 $8000, according to the type of construction. Of course, cheap sheds 
 can be constructed for less than this, but such a building has little 
 advantage over a tent. A packing house should offer some protection 
 to the fruit in the way of cool storage at least and to obtain this 
 requires a good type of construction. Probably the community pack- 
 ing house and cold storage plant will prove to be the most satisfactory 
 solution for the growers in many sections. 
 
 The most economical movement of fruit through the packing house 
 is by gravity. Wherever possible, fruit should be handled by means 
 
30 
 
 of gravity carriers of which there are several satisfactory kinds on 
 the market. As an instance of the saving effected by these carriers, 
 the case of one packing house in Watsonville may be cited. After 
 installing a gravity roller carrier about fifty feet in length, the out- 
 put with the same number of packers was increased 200 boxes a day 
 and the labor of four roust-abouts discontinued. With proper plan- 
 ning of the packing house, gravity carriers may profitably be installed 
 in such places as from the unloading plat.* )rm to temporary storage, 
 from the storage room to the sorting table, from packing tables to 
 nailng and marking bench, and from nailing bench to storage room. 
 
 The fruit as it comes from the temporary storage goes directly to 
 the sorting table where it is graded, according to color, shape, and 
 blemishes, into "California Fancy," "B," or "C" grades, and culls. 
 Sorting is done at this stage whether the fruit is later sized by machine 
 or hand. If sized by machine, two grades are generally accommo- 
 dated at one time so that the sorted apples are placed directly on 
 the sizing machine, the remaining grades being placed in boxes con- 
 veniently located to be run through the sizer on the second run. 
 Packing tables holding one size only are a composite part of the 
 modern sizing machine (fig. 15). These sizing machines formerly 
 measured the diameter of the apple, but the present tendency is 
 toward a machine which sizes the fruit according to weight. 
 
 Two types of packing tables are in common use where the sizing 
 is done by the packer. Figure 16 shows a canvas or burlap-top table, 
 four feet square and capable of holding about three boxes of apples. 
 This table should be substantially constructed. Care should be taken 
 to bevel the tops of the legs so no bruising of the fruit will take place. 
 An extra piece of burlap fastened along one side is convenient for 
 quickly cleaning the table of debris. The other t} r pe of table with 
 top at an angle of 45 degrees, shown in figure 17, is designed to enable 
 the packer to take the fruit directly from the lug-box as it comes from 
 the sorter, thereby preventing any bruising which may be occasioned 
 by rolling the apples on the canvas-top table mentioned above. As 
 shown in the illustration this system contemplates the packing of 
 three or four sizes at one time. The canvas-top table will probably 
 give the most satisfactory service. In both of these illustrations 
 attention is called to the "paper-hod" for holding the wrapping 
 paper convenient for use. A spring needle is placed on the side of 
 the "paper-hod" to hold the paper in place. Either form of packing 
 table as well as the "paper-hod" can easily and cheaply be made 
 by the grower. 
 
31 
 
 Another very important piece of the packing house equipment 
 and one which can also be made by the grower is the "nailing" or 
 "box-press." Figures 18 and 19 show two types of press. In both 
 presses the opening in the top of the table for the packed box should 
 be large enough to accommodate the size of box which is being used, 
 being somewhat longer for the "California" than for the "Standard" 
 box. Likewise the iron "goose-neck" in the press, featured in figure 
 19, will have to be varied according to the box used. This goose-neck 
 is the most important feature of this press, enabling the tops to be 
 quickly and conveniently put in place. The latter press is recom- 
 
 Fig. 20. — A properly packed box of apples presents a similar face on top, bottom, 
 
 and sides 
 
 mended as being simpler in operation and therefore cheaper to use. 
 Tops, cleats, and nail stripper should be conveniently located to the 
 nailing-press. 
 
 As the top is nailed on it is generally the duty of the nailer to 
 properly mark either by machine or stencil the following information 
 concerning the box : Variety, date packed, grade, number of apples 
 in the box, net weight, and the name and address of the person or 
 firm doing the packing. On the other end of the box an advertising 
 lithograph is generally pasted. This is a very useful means of iden- 
 tification and a valuable advertisement if the grower keeps up the 
 quality of his pack. This lithograph should not be in gaudy colors, 
 but rather in tints and may or may not deal with fruit or fruit- 
 growing scenes. 
 
STATION PUBLICATIONS AVAILABLE FOR FREE DISTRIBUTION 
 
 REPORTS 
 
 1897. Resistant Vines, their Selection, Adaptation, and Grafting. Appendix to Viticultural 
 Report for 1896. 
 
 1902. Report of the Agricultural Experiment Station for 1898-1901. 
 
 1903. Report of the Agricultural Experiment Station for 1901-03. 
 
 1904. Twenty-second Report of the Agricultural Experiment Station for 1903-04. 
 
 1914. Report of the College of Agriculture and the Agricultural Experiment Station, July, 
 
 1913-June, 1914. 
 
 1915. Report of the College of Agriculture and the Agricultural Experiment Station, July, 
 
 1914-June, 1915. 
 
 1916. Report of the College of Agriculture and the Agricultural Experiment Station, July, 
 
 1915-June, 1916. 
 
 BULLETINS 
 
 No. 
 
 230. 
 241. 
 242. 
 244. 
 246. 
 248. 
 
 249. 
 250. 
 251. 
 
 252. 
 253. 
 
 255. 
 257. 
 261. 
 
 262. 
 
 263. 
 
 264. 
 265. 
 266. 
 
 No. 
 108. 
 113. 
 114. 
 115. 
 
 117: 
 
 118. 
 121. 
 
 124. 
 
 126. 
 127. 
 128. 
 129. 
 130. 
 131. 
 132. 
 133. 
 134. 
 135. 
 136. 
 137. 
 138. 
 139. 
 
 140. 
 
 141. 
 
 142. 
 
 143. 
 
 144. 
 145. 
 
 Enological Investigations. 
 
 Vine Pruning in California, Part I. 
 
 Humus iu California Soils. 
 
 Utilization of Waste Oranges. 
 
 Vine Pruning in California, Part II. 
 
 The Economic Value of Pacific Coast 
 
 Kelps. 
 Stock-Poisoning Plants of California. 
 The Loquat. 
 Utilization of the Nitrogen and Organic 
 
 Matter in Septic and Imhoff Tank 
 
 Sludges. 
 Deterioration of Lumber. 
 Irrigation and Soil Conditions in the 
 
 Sierra Nevada Foothills. California. 
 The Citricola Scale. 
 New Dosage Tables. 
 Melaxuma of the Walnut, "Jnglans 
 
 regia." 
 Citrus Diseases of Florida and Cuba 
 
 Compared with Those of California. 
 Size Grade for Ripe Olives. 
 Thp Calibration of the Leakage Meter. 
 Cottony Rot of Lemons in California. 
 A Spotting of Citrus Fruits Due to the 
 
 Action of Oil Liberated from the Rind. 
 
 No. 
 
 267. 
 268. 
 270. 
 
 271. 
 272. 
 273! 
 
 274. 
 
 277. 
 278. 
 279. 
 280. 
 
 281. 
 
 282. 
 
 283. 
 284. 
 285. 
 
 CIRCULARS 
 No. 
 
 Grape Juice. 146. 
 Correspondence Courses in Agriculture. 
 
 Increasing the Dutv of Water. 147. 
 
 Grafting Vinifera Vinevards. 148. 
 
 The Selection and Cost of a Small 150. 
 
 Pumping Plant. 151. 
 
 The County Farm Bureau. 152. 
 Some Things the Prospective Settler 
 
 Should Know. 153. 
 Alfalfa Silage for Fattening Steers. 
 
 Spraying for the Grape Leaf Hopper. 154. 
 House Fumigation. 
 
 Insecticide Formulas. 155. 
 
 The Control of Citrus Insects. 156. 
 
 Cabbage Growing in California. 157. 
 
 Spraying for Control of Walnut Aphis. 158. 
 
 When to Vaccinate against Hog Cholera. 159. 
 
 County Farm Adviser. 160. 
 
 Control of Raisin Insects. 161. 
 
 Official Tests of Dairy Cows. 162. 
 Melilotus Indica. 
 
 Wood Decay in Orchard Trees. 163. 
 The Silo in California Agriculture. 
 
 The Generation of Hydrocyanic Acid 164. 
 
 Gas in Fumigation by Portable Ma- 165. 
 
 chines. 
 
 The Practical Application of Improved 166. 
 
 Methods of Fermentation in Califor- 167. 
 
 nia Wineries during 1913 and 1914. 168! 
 Standard Insecticides and Fungicides 
 
 versus Secret Preparations. 169. 
 
 Practical and Inexpensive Poultry Ap- 170. 
 
 pliances. 
 
 Control of Grasshoppers in Imperial 171. 
 
 Valley. 170 
 
 Oidium or Powdery Mildew of the Vine. 1 TA. 
 Snccestions to Poultrymen concerning 
 
 Thicken Pox. 174. 
 
 Experiments with Stocks for Citrus. 
 
 Growing and Grafting Olive Seedlings. 
 
 A Comparison of Annual Cropping, Bi- 
 ennial Cropping, and Green Manures 
 on the Yield of Wheat. 
 
 Feeding Dairy Calves in California. 
 
 Commercial Fertilizers. 
 
 Preliminary Report on Kearney Vine- 
 yard Experimental Drain. 
 
 The Common Honey Bee as an Agent 
 in Prune Pollination. 
 
 The Cultivation of Belladonna in Cali- 
 fornia. 
 
 The Pomegranate. 
 
 Sudan Grass. 
 
 Grain Sorghums. 
 
 Irrigation of Rice in California. 
 
 Irrigation of Alfalfa in the Sacramento 
 Valley. 
 
 Control of the Pocket Gophers in Cali- 
 fornia. 
 
 Trials with California Silage Crops for 
 Dairy Cows. 
 
 The Olive Insects of California. 
 
 Irrigation of Alfalfa in Imperial Valley. 
 
 The Milch Goat in California. 
 
 Jellies and Marmalades from Citrus 
 Fruits. 
 
 Tomato Growing in California. 
 
 "Lungworms." 
 
 Round Worms in Poultry. 
 
 Feeding and Management of Hogs. 
 
 Some Observations on the Bulk Hand 
 ling of Grain in California. 
 
 Announcement of the California Start- 
 Dairy Cow Competition, 1916-18. 
 
 Irrigation Practice in Growing Small 
 Fruits in Califoimia. 
 
 Bovine Tuberculosis. 
 
 How to Operate an Incubator. 
 
 Control of the Pear Scab. 
 
 Home and Farm Canning. 
 
 Agriculture in the Imperial Valley. 
 
 Lettuce Growing in California. 
 
 Potatoes in California. 
 
 White Diarrhoea and Coccidiosis of 
 Chicks. 
 
 Fundamentals Affecting the Food Sup- 
 ply of the United States. 
 
 Small Fruit Culture in California. 
 
 Fundamentals of Sugar Beet under 
 California Conditions. 
 
 The County Farm Bureau. 
 
 Feeding Stuffs of Minor Importance. 
 
 Spraying for the Control of Wild Morn- 
 ing-Glory within the Fog Belt. 
 
 1918 Grain Crop. 
 
 Fertilizing California Soils for the 1918 
 Crop. 
 
 The Fertilization of Citrus. 
 
 Wheat Culture. 
 
 Tb« Construction of the Wood-Hoop 
 Silo. 
 
 Farm Drainage Methods.