d in those markets. Methods of
distribution are also one of the great factors in this problem of
marketing.

TYPES OF MARKETS.--There are two general types of markets, the local,
which is a special market and the general or wholesale market, both of
which have different but definite requirements. The local market
handles fruit in small quantities, but usually with a larger margin of
profit per unit to the producer. As a rule delivery is direct in a
local market, and thus commissions are saved. Competition is also more
or less limited to one's neighbors. More varieties, including less
well known ones, are called for. Appearance does not count for as much
as quality, which is of first importance. Fruit may be riper as it is
consumed more quickly and meets with less rough handling. Packages are
usually returned to the grower. Special markets are often willing to
pay extra for fruit out of season, and they always require special
study and adaptation to meet their needs.

The general or wholesale market handles fruit in larger quantities,
usually with a smaller margin of profit. A selling agent or commission
man is the means of disposing of fruit in such a market, where
competition is open to the whole country and sometimes to the world.
Only standard well-known varieties find a ready and profitable sale.
Great attention is paid to appearance and comparatively little to
quality. Fruit shipped to a wholesale market must be packed in a
standard package, which is not returned, but goes with the fruit, and
must be packed so as to endure rough treatment. Out of season fruit is
not in demand, but even the general market sometimes has special
preferences.

Almost every market has favorite varieties for which it is willing to
pay a larger price than other markets. Just as Boston wants a brown
egg and New York a white one, so these and other cities have their
favorite varieties of apples. Some markets prefer a red apple, others
a green one, although the former is most generally popular. In the
mining and manufacturing towns working people want smaller green
apples, or "seconds," because they are cheaper. Many second-class
hotels prefer small apples, if they are well colored, as they go
farther. The fashionable restaurant and the fruit stand are the
markets for large, perfect, and highly colored specimens. Housewives
demand cooking apples like Greenings, hotels want a good out-of-hand
apple like the McIntosh, while private familie