May at $4.50 per barrel.  There was no perceptible difference between the apples picked before or after the freeze.  Two years later my experience was different.  We were caught with 1,000 bushels on the trees by an equally severe freeze.  The sun came out bright the following morning, and by noon the temperature was up to fifty degrees.  The apples turned brown and looked like they had been baked.  They were good only for vinegar.  The variety in both cases was Willow.

In packing apples it is a good plan to use a corrugated paper cap on both ends of the barrel, in addition to a waxed paper next to the apples on the face end, stenciled with the name of the grower and his postoffice address.  Use uniform sized apples for the face as much as possible, and of good color.  The face is permitted to be 20 per cent. better than the contents.  Drop facing I consider best for the second layer rather than double facing, as it holds the face apple in position better and presents a more solid face to the buyer when opened.  The barrels should be filled uniformly from bottom to top with an even grade of fruit.  No reputable packer will attempt any fraud upon the purchaser in this respect.  In tailing off the barrel preparatory to putting in the head, the better way is to face the apples on their side in concentric rings with the color side of the apple up.  I would not select these apples as to size or color, but let them correctly represent both as they run through the barrel.  There can be no objection, however, to your putting the colored side of the apple up.  We should always look as well as we can, and first impressions if good, while not always lasting, are desirable in the apple business of inspecting packages.  In filling the barrel care must be taken to gently settle the apples into place by shaking the barrel from time to time as it is filled.  After the bottom is faced off the corrugated cap is placed on the apples, with the smooth side next to the apples, and the head pressed into place.  It is well to use headliners to secure the heads and not trust to the use of nails alone.  Have some regard for the man who has to open these heads in storage or the salesroom.  Try a few yourself if you never have, and you will use headliners for him who comes after if for no other reason.

Mr. Kellogg:  How do you get rid of the waste apples that would rot in the orchard?

Mr. Dunlap:  We have a large vinegar plant, and we convert the cider into vinegar and sell it as cider vinegar.  We have sometimes shipped the fresh product of the cider mill to factories, where it is made into vinegar.  Then there are evaporators for evaporating them.  Take a certain grade of apples not good to grind up into cider, and they evaporate this grade of apples.  Then there are canning factories that also take them.  The cider mill is a very good way to work up your culls and then sell as vinegar.

A Member:  What do these apple graders cost?