olor, but we do
this--we lay those apples around in concentric rings and turn the color
side or best looking side of the apple up and as nearly level as may be
across the top and just the right height, so that when they are pressed
into the barrel the barrel will be tight enough so as not to have the
apples loose, and yet not have them bruised in the heading. It takes
practice to do that just at the right height.

The barrel should be shaken as it is being filled. If you do not shake
often when being filled and settle the apples down so they reach the
place where they belong, no matter how tight you make your barrel, when
it gets into the car and on the train and in motion that constant
shaking and jar will loosen the apples, and you will have a slack
barrel.

A Member: What sort of apples go to the canneries?

Mr. Dunlap: That, of course, depends upon the season. If the season is
such that the No. 2 apples are not worth any great amount of money, they
will buy everything except cull stock below the strictly No. 1 apple and
use them in the canning factory. If the price is high they will probably
take the drops, those dropped in picking, or good sound drops. We
usually make a practice of cleaning up our drops once a week off the
ground in picking time. Before we begin picking we clean the ground
entirely and run that through the vinegar factory, into the cider mill,
and after that is done any apples that drop in picking they are disposed
of in various ways, sometimes to the evaporator, sometimes to the
canning factory and sometimes they are shipped in bulk if they are good
sound apples and not injured in any way except perhaps for a few
bruises.

A Member: In debating the question of the grower and the cannery we are
anxious to know just how far it is practical to use apples--what apples
we can use after grading them, say, for instance, into Nos. 1 and 2? Can
we use a deformed apple? For instance, do the canners in your country
buy deformed apples--I mean lacking in roundness?

Mr. Dunlap: They can use them; they are a little more expensive to
handle when you put them on the fork to peel them. Of course, they have
to use the knife on them afterwards in those places where they are not
perfect, cutting out any imperfect spots on them. But as a rule they
require pretty fair quality of apple for cannery and above a certain
size. They wouldn't want to use anything less than two inches in
diameter, and from that on, and