MIDSUMMER PAPEES. 89 



od. Is this prepuviition superior to pure sulphur, or to a cheap mixture of 

 the substances of which it seems to bo prepared? 



A complete answer to the first question would require a series of varied ex- 

 ])eriments, extending, at least, over some months; while the conditions must 

 be under the control of the experimenter during the whole time. Such experi- 

 ments I have not made. The testimony of interested parties who use sulphur- 

 ous anhydride, and distinctly advertise that it "is simply and purely ozone," 

 must be received with all the caution required in such cases, by the ordinary 

 rules of evidence. The antiseptic properties of sulphurous anhydride, however, 

 are well known. Hundreds or thousands of the test packages of the Prentiss 

 preparation are sent out daily, and thus the process is subjected to practical 

 tests by numerous consumers. If the claims made are too sweeping, they may 

 still contain a large share of truth. It must be admitted, however, that the 

 antiseptic action of sulphurous acid (like its bleaching action) is said to be 

 more transient than that of some other chemicals. A series of experiments 

 in which chlorine, nitric oxide, and other oxidizing agents are compared with 

 sulphurous acid in tiie permanence of their antiseptic action, may lead to 

 interesting results. 



I may add that dilute solutions of tartaric and gallic acids were prepared, 

 one portion of each being subjected to the Prentiss process ; these remained 

 quite clear for two months, while flocks of organic growth were observed after 

 a few days in the portions that had not been so treated. 



But the mere absence of fermentation and decay is not sufficient to ensure 

 the preservation of articles in their normal conditions. A mummy resists 

 decay for thousands of years. Even iu packing-houses, where eggs are kept 

 near the freezing point, they suffer gradual evaporation — the air bubble en- 

 larges at the expense of the fluid contents ; and if an egg which can resist 

 decay is kept during the heat of summer, it may require close watching to 

 prevent it from drying up and becoming unsalable. I would recommend, for 

 summer storage, that one or more lots be carefully weighed from week to week, 

 in order that the owner may detect any marked diminution of weight in time 

 to save himself from serious loss. The same principle applies to meat. The 

 shipper or dealer must not merely guard against actual shrinkage in the weight 

 of his stock, but rather he must watch whether it becomes hard, dry, and 

 insipid, losing its juicy freshness. The danger is still greater with some kinds 

 of fruits and vegetables; and if these are kept under water (or solution of sul- 

 phurous acid), some of the soluble constituents, to which the delicate flavor is 

 due, must inevitably be removed by diffusion. A single rain will materially 

 alter the chemical composition of a crop of hay. How, then, can we hope for 

 the delicate flavor of a tomato, or green corn, after a month's soaking ; While 

 the claims of perfect odor and flavor are evidently quite too sweeping, yet such 

 considerations may possibly lead us to overestimate these inconveniences. The 

 demands of the great public do not recognize that there are pears of more deli- 

 cate flavor than the Bartlett, or that green corn when first gathered is far 

 superior to that usually sold in market. While all existing modes of preserving 

 food from one season to another are more or less inconvenient, or imperfect, 

 the Prentiss method also must be subjected to the test of experience, and abide 

 by the verdict of a discriminating or indiscriminating public, as the case 

 may be. 



If sulphurous acid or the Prentiss preserver proves to be of any value, the 

 thanks of the public may be due to the Prentiss Company for the part they 

 have taken in making the antiseptic properties of this substance more widely 



