CHEAP METHOD OF PRESERVING FRUIT. 3§ 



of the flame, which assists the combustion very tirnch; this 

 button may be set at any convenient distance above the 

 tubes of the lamp, as it slides in the cross bars XX t by 

 which it is supported in the inner tube. 



A current of air also passes between the glass tube or 

 chimney and the outer tube T, through holes made in the 

 bottom of the glass holder, as in Argand's lamps; this 

 surrounds the flame, and completes its combustion, bs ex- 

 plained by the view, fi^. 3, and section, fig. 4, which have 

 a glass upon eachw Z Z Z Z, figs. 3, 4, 5, and 6, show the 

 tube through which the lamp is supplied with gas from the 

 pipe R, fig. 1. 



III. 



A Cheap Method of Preserving Fruit without Sugar, for 

 Domestic Uses or Sea Stores. By Mr, Thomas Sadding- 

 ton, No. 73, Lower Thames Street*, 



SIR, 



SHALL be much obliged to you to lay before the So- Fruits prescr*- 

 ciety of Arts &c. the enclosed communication, and a box ed bv tiie nesr 

 containing the following fruits in bottles, preserved without 

 sugar, namely, apricots, gooseberries, currants, raspber- 

 ries, cherries, Orleans plums, egg plums, green gages, 

 damsons, and Siberian crabs. I have also sent some fresh 

 English rhubarb plant, preserved in a similar manner. The 

 same mode is applicable to other English fruits, as cran- Applicable i© 

 berries, barberries, and many more. This manner of pre- other;i ' 

 serving fruit will be found particularly useful on ship-board Particularly 

 for sea stores, as the fruit is not likely to be injured by the Uiefui for»ea, 

 motion of the ship, when the bottles are laid down on their 

 sides, and the corks kept moist by the liquor, but on the 

 contrary will keep well even in hot climates. 



'■ P Trans, of the Soc. of Arts, vol. XXVI, p. 145. Five guineas were 

 toted to Mr. S^ddington for this invention. 



Th& 



