118 



near affected fruit soon becomes similarly involved : that the entrance 

 of the sporules of the Fungi is generally, if not always, through the 

 ruptured epidermis. However, I am not inclined at present to dis- 

 card the notion of the entrance of the sporules by the stomata and 

 spongioles. 



A gentleman asked me, at the last meeting of the Society, if I could 

 inform him of any plan by which the decay of fruit could be pre- 

 vented ; and the only reply which I was then able to make was, that 

 I had hitherto thought only of the cause of the disease, but that the 

 next thing would be to seek for a remedy. I believe that I can now, 

 however, give a more definite answer to the question ; for I consider 

 that any preparation, so covering the surface of the fruit as to exclude 

 it from contact with the atmosphere, would prevent the development 

 of the Fungi, and the preparations which I would recommend for this 

 purpose, are solutions of shell lac, sealing-wax, or mastich in spirits, 

 or a compound of shell lac, borax and water, the proportions being, 

 of water, I lb., shell lac, ^ lb., and borax, 2 ounces. 



In support of this statement, I would refer to the well-known facts 

 of the impossibility of decomposition taking place, or vitality exist- 

 ing, without the influence of an atmosphere of some kind or other ; 

 and that at least one of the preparations above referred to does pro- 

 tect the surfaces of fruit from the atmosphere, we have practical evi- 

 dence in one of the apples now before us. This apple was first 

 covered with a varnish of sealing-wax, and subsequently inoculated, 

 but the innoculated spot, be it observed, has not gone on spreading 

 with one-tenth the rapidity with which it would have done, had the 

 apple not been thus coated. It is probable that very many weeks will 

 elapse before the Fungi entirely destroy this fruit, if they even then 

 accomplish this end. 



The carrying into effect of any one of the processes above referred 

 to, would certainly be attended with some expense and trouble, but 

 this, in the case of valuable dessert fruit, would be a consideration of 

 but little consequence ; and I do not doubt that some less expensive 

 preparations might be thought of, which would answer the purpose 

 equally well. It might be worth while to make trial of lime for the 

 preservation of fruit ; the apples or pears being placed in boxes filled 

 with it. My present object, however, is to dwell chiefly upon the 

 condition necessary to effect the preservation of fruit, viz. the ex- 

 clusion of air ; for this being clearly understood, the means of doing 

 so are more likely to follow as a result. 



