276 



THE AGRICULTURAL NEWS 



August 31, lyi: 



FRUITS AND FRUIT TREES. 



MAKING MODELS OF FRUITS. 



A method of fruit-modelling; is thus describtd in 

 the Annual Report of the Hawaii Agricultmal Experi- 

 ment Station for 1910-11: — 



Fruit- modelling as a means of record has been used to 

 some degree in the study of mango varieties. Modelling has 

 some advantages over photographing or verbal description as 

 a permanent record The method used was applied at the 

 station first by the late Mr. F. N. Otremba, who was an 

 expert in this line of work. The method, however, is so 

 simple and convenient, that it does not require artistic talent 

 to use it successfully. Other members of the staff have found 

 it convenient, and it might be worth while here to record the 

 method for the convenience of others who may wish to apply it. 



The principle involved is simply to make a mould by 

 pouring a medium of glue and gelatine about the fruit to be 

 modelled. This when cold is cut open and the fruit removed, 

 leaving the mould, into which plaster of Paris is placed in 

 a liquid form and allowed to solidify, making the cast. The 

 details are as follows 



THE MOULD. Thi.s is formed of fish glue and gelatine. 

 The glue should be reduced to the liquid form with water by 

 being heated in a kettle surrounded by water and placed over 

 •a. slow fire. When liquefied add the gelatine. About 1 lb. of 

 gelatine to 2h lb. of glue has been satisfactory. 



THE BOX OR C0NT.4IXER. This may be made of wood, but 

 we have found that for fruits of ordinary .size a flower pot 

 can be used very conveniently and saves much trouble. If 

 made of wood, the box must be held together by wire or 

 twine so that it can readily be taken to pieces. A flower- pot 

 has the advantage of being larger at the top than at the 

 bottom, and therefore the mould can be removed without great 

 diificulty. The inside of this container must be well coated 

 with shellac and each time before the mould is made must be 

 well oiled. A mixture of 50 per cent, olive oil and -50 per 

 cent, kerosene is, perhaps, most satisfactory, but cotton seed 

 or ordinary raw linseed oil would probably serve the purpose. 



MAKING THE MOULD. Oil the fruit to be modelled and 

 place it in the container, which should be large enough to 

 allow an inch or more on each side of the fruit and between 



the fruit and the lioUom. The fruit may usually be 

 suspended from a- small nail driven through a stick which 

 rests upon the to|i of the pot and is tied down at the ends 

 to the shoulder of the pot. This will prevent the fruit from 

 rising to the surface when the glue is poured into the con- 

 tainer. While the glue is warm, but not too hot, pour it 

 into the container, distributing it on all sides so as not to 

 crowd the fruit to one side. Allow it to remain so over- 

 night In the morning remove the mass of glue from the 

 container. With an oily knife cut one side of the mass 

 from end to end as far as may be necessary. Gently release 

 the fruit and remove it, leaving the mould empty. At the 

 same time cut a small opening at the highest point to receive 

 the plaster of Paris. Allow the mould to dry for half an 

 h' ur and then apply to its interior, with a brush, a coating 

 of about 10 per cent, formalin to harden the surface. 



M.\KING THE U.A.ST After the formalin has evaporated, 

 apply a coating of oil to the interior of the mould and also 

 oil the interior of the container into which the mould must 

 now be jjlaced. It is sometimes necessary to tie the mould 

 together before replacing it in the container. Take the 

 required amount of pla^ter of Paris and add to it enough 

 water to make a thick liquid. Mix this well so as to free it 

 from all lumps and pour it into the mould through the 

 opening made in the top. Shake the miuld wivh a circular 

 motion to force the plaster of Paris into all parts Allow it 

 to stand for an hour or more when it will be sufficiently 

 solidified to be removed. It may then be taken out with 

 the same care with which the fruit was removed. 



coLOURiNc THE (^AST. If it is desired to have a repro- 

 duction of the colour of the fruit as well as the form, this 

 may be done with water colours, but for this part of the work 

 some familiarity with colour work will lie necessary. Any 

 slight imperfections must first be removed. Sometimes minute 

 holes, which have failed to be filled with the plaster of 

 Paris, are to be found. These may be filled by first dipping 

 the cast in water and then painting it with a very dilute 

 coat of plaster of Paris. These may not be filled by one or 

 t<- '1 coatings, but care must be taken not to alter the shape 

 of the fruit. To prevent the colours from striking into the 

 cast it is necessary to coat the latter with a very thin glue, 

 applied with a brush: after this the colour may be applied. 



