. Ontario Sessional Papers, 1907, s that are picked toogreen will shrink rather than ripen, and they never attain their properflavor. Regarding this question, Prof. G. H. Powell, Pomologist in ChargeFruit Storage Investigations, Washington, , says: In our fruit in-vestigations we have observed that after green fruit is picked, it ripensmore quickly than more mature fruit of the same variety, and the chemicalchanges have been shown to progress more rapidly. Green picked fruit,therefore, reaches the end of its life in the warehouse (or car, when intransit) as quickly, or even more
. Ontario Sessional Papers, 1907, s that are picked toogreen will shrink rather than ripen, and they never attain their properflavor. Regarding this question, Prof. G. H. Powell, Pomologist in ChargeFruit Storage Investigations, Washington, , says: In our fruit in-vestigations we have observed that after green fruit is picked, it ripensmore quickly than more mature fruit of the same variety, and the chemicalchanges have been shown to progress more rapidly. Green picked fruit,therefore, reaches the end of its life in the warehouse (or car, when intransit) as quickly, or even more so than the latter. Poorly colored fruitbrings the lowest price: it does not attract the customer; it never acquiresthat exquisite bouquet, or aroma, or that fine quality that is characteristicof a highly colored, well-matured specimen. There is another point in connection with the picking of peachjsthat deserves attention, and, judging from my observations, a word ofcaution. Oftentimes on display, in the market, we see peaches, originally. Fig. 10. Picking Baskets and Carrier of second grade Eibertas, showing a 2-1 pack. high grade, showing the effects of bad handling. This condition may bidue to poor methods of picking, or to subsequent rough handling on themarket stand. If the trouble is fo be found in the orchard, it should btremedied. Picking methods, for good results, demand that the fruit b(handled more like eggs than potatoes. The picker must be careful to grasjthe peaches very lightly, and to drop them into the basket with care, or h<will bruise them and cause them to become discolored. Peaches should bthandled tenderly and as little as possible, for every evidence of carelesihandling detracts from both their market and shipping value. Grading. Nowhere in America, perhaps, is there a more perfect systern of handling peaches than that practised in the Hale orchards. Theimethods of picking, packing and selling are most worthy of being adopte*in the orchards of Ontario
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