t requires the best of judgment to gather it in the stage of
maturity in which it will give the best satisfaction, under the
conditions and for the purposes for which it is to be used. It is
impossible to give exact rules for determining when the fruit is in the
best condition. This can only be learned by experience, guided by a
knowledge of the ripening habit of the fruit, which not only varies
somewhat in different localities, but with different varieties. In the
extreme South, fruit is picked for shipment before it shows more than
the slightest tint of color at the blossom end; the depth of color which
is considered as indicating shipping condition deepens as we go north
and nearer market.

Generally the fruit should be left on the vine no longer than will
permit of its becoming fully ripe by the time it reaches its
destination and is exposed for sale. When the fruit is to be shipped any
distance the field should be gone over frequently, as often as every
second or third day or even every day in the hight of the season, and
care taken to pick every fruit as soon as it is in proper condition.
When it is to be sold in nearby markets or to a cannery the exact stage
of maturity, when picked, is not so important, although it is always an
advantage not to gather until the fruit is well colored and before it
begins to soften. Some growers for canneries make but three or four
pickings, but in this case it is well to gather the ripest fruit
separately.

In picking and handling great care should be taken not to mar or bruise
the fruit, and the stems should be removed as the fruit is picked to
prevent bruising in handling. A bruise or mar may not be as conspicuous
in a tomato as in a peach, but it is quite as injurious. It is a great
deal better for pickers to use light pails rather than baskets, the
flexibility of the latter often resulting in bruises. It is an advantage
to have enough of these so that the sorting can be from the pail, but if
this is not practical the fruit should be carefully emptied on a sorting
table for grading. It should first of all be separated with regard to
its maturity. A single fruit which is a little riper or greener than the
remainder may make the entire package unsalable. It should also be
graded as to freedom from blemishes or cracks, and as to size, form and
color. It is assumed that the fruit for each package is to be of the
same variety, but often there is quite a variation in different frui