§£ CHEAP ttETHOb OF PRESERVING fRUIT. 



my not having a conveniency of doing more than seven of 

 eight at a time, and this being done at fourteen different 

 times, it will amount to £l 14s. ; the avenge cost of which 

 is nearly 4-\d. per bottle, exclusive of the trouble of attending 

 PeoSt. them. Cut if we estimate their value in the winter seasoi* 



at Is. the bottle, this being in general as low or lower than 

 the market price, they will produce £4 15s.; but losing 

 one bottle by accident, reduces it to £4 14.9., leaving a net 

 profit of £3 on ninety-four bottles, being a clear gain of 

 nearly two hundred per cent. 

 For ship's Another great advantage resulting from this statement 



s*«*s. will appear by making it an article of store for shipping, or 



exportation ; and T fehall submit a few ideas tending to pro- 

 mote such ^1 beneticial object by doing it in large quantities ; 

 for which purpose sufficiently extensive premises must be 

 iitted up, with a proper number of shelves, one above ano- 

 ther, at a distance of about five inches. 

 Method of do- The vessel for scalding the fruit in should be a long 

 Sree scale* 1 wooden trough of six, eight, or ten feet in length, two or 

 three in breadth, and one in depth, fitted with laths across 

 to keep the bottles upright, and from falling against one 

 another; this trough of water to have the heat communi- 

 cated to it by steam, through a pipe from a closed boiler 

 at a little distance. The boiling water, wanted to fill the 

 bottles with, may be conveyed through a pipe and cock over 

 the trough, by which arrangement, many hundreds of bot- 

 tles might be done in a short time. It may be prudent to 

 observe, that this idea is only speculative, not having been 

 actually practised, but at the same time seems to carry 

 with it a great probability of success, and worthy the expe* 

 riment. 



It remains now, that I state some reason or object for 

 troubling the Society, whom I have taken the liberty to ad- 

 dress with these communications. The first is a desire of 

 publicity, sanctioned by their investigation of the experi- 

 ments made for preserving fruit without sugar, thereby 

 lessening the expense attending. an object of so much pub- 

 lic benefit and utility. The second arises from a personal 

 or private consideration ; but on this subject I shall only 

 observe, that I wish to throw myself entirely on that pro- 

 tection 



