33^5 



THE TROPICAL AOmCXJtfVm^t. [Nov. i, 1886, 



is known as Melanopis. It is a formidable creaturf? 

 about four feet broail, ami one foot long from 

 the tip of the nose to its almost imperceptible tail, 

 the form of its wings, in its manner of Iljiug, and 

 in its internal structure, is similar to our common 

 English bat, but there the likeness ends. The large 

 bats of Borneo and Madagascar resemble a fox 

 in colour, and some of the specimens in the shape 

 of the head and in their predaceous habits. These 

 creatures are often seen darkening the air by 

 day as well as night; they destroy the ripe fruits of 

 the country, driuk the juice of the palm trees, and 

 devour indiscriminately fruits, insects and flesh, some- 

 times settling upon animals, and will attack a human 

 being when sleeping. A portion of the tougue of the 

 bat is constituted as an .organ of suction. These bats 

 at night make a noise that can he heard for two 

 miles distance, but at daylight they generally retire 

 to their caves or hollow trees, for they make no nest, 

 but hang by the wing claws to the sides of the dark 

 rock or hollow tree. They are singular creatures, 

 being neither birds nor quadrupeds. They are never 

 seen to walk. The feet resemble loug fingers, but 

 are webbed like a duck's feet, the membrane however, 

 being thin. This serves to lift the body for flying, 

 which soon tires it. In some places in South America 

 the bats have a protuberance, resembiug a horn between 

 the long ears, and just above the nose. These generally 

 keep to the forests and deserted places, but when 

 they come into a village, as they sometimes will, they 

 darken the air like a canopy, and become the dread 

 of the villagers, as they attack and suck the blood 

 of all domestic fowls, and if interrupted will fly at 

 the face of the intruder doing serious injury. — Ladies 



Treasury. 



^ 



PEESERVING FRUIT, FRUIT-JUICES, MUST, 

 AND FRUIT WINE BY SALICYLIC ACID. 



Dk. F. von Hkyden's successor, manufacturer of 

 salicylic acid at Radebeut, near Dresden, writes as 

 follows: — 



Fruit and fruit juices can be preserved in a variety 

 of ways by means of salicylic acid, and which per- 

 mits of being employed iu all the various methods, 

 jam making and preserving, &c, 



1. Cherries, Currents, Raspberries, Green Gage 

 Plumps, common Plumps {-wetschgen), Peaches, Apri- 

 cots, &c., are placed in wide-mouthed glass bottles 

 holding about 1 kilo. (2 lb. English,) without water 

 being added, putting alternately a layer of fruit and 

 one of sugar. The upper layer must be of sugar. 

 Above this last half a gramme about half a teaspoonful 

 of dry crystallised salicylic acid is strewed. The bottles 

 are then covered with parchment paper in the usual 

 manner and placed in a water bath, and the water 

 allowed to simmer for fifteen to thirty minutes, accord- 

 ing to the size of the fruit— small fruit requiring less 

 time than large ; berries about thirteen minutes. When 

 cool it is advantageous to cover^with a piece of salicylic 

 acid ijaper, and make fast. Fruits treated iu this 

 manner have and retaiu constantly the apjicarance 

 of fresh fruit. 



2. If it be desired to preserve large fruits, such 

 as (Juinces, Melons, Gourds, also Rose haws, in great 

 earthen cooking vessels, put into the usual sugar and 

 water syrup, half a gramme of salicylic acid per kilo, 

 of fruit. AVhen filling the bottles a good fitting piece 

 of salicylic acid paper, which must be saturated with 

 a concentrated solution of salicylic acid and rum, 

 must be laid on the surface. 



3. When preservirg Melons, Gherkins, Pears, Plums 

 kC; in vinegar, a. little more than the pro))ortiou of 

 salicylic acid given aliove can be added to the boiling 

 vinegar and sugar, and tlie rum-paper can be omitted. 



4. Russian rum compote. — The making of this is 

 begun at the new year, and ends late in autumn, all 

 sorts of fruit being placed in a large vessel as they 

 come into season. The following is the process adopted 

 in this kind of preserving:— Strawberries, for example, 

 are placed in a layer, bestrewn with sugar, and a 

 glass of rum is poured over the mass, and as this 

 kiud of couapote easily ftrmwits, half a graonue of 



salicylic acid per kilo, of fruit must be added eacfj 

 time anything is put in. 



5 In making marmalade (must) and some other 

 particular kinds of fruits, as well as the so-called tutti 

 fruili, the salicylic acid is added towards the ond 

 of the operation, and preferably iu the form of the 

 rum solution. 



G. Freshly pressed fruit juice, with or without sugar, 

 are preserved in excellent condition in a cool place 

 in rosined bottles, by the addition of half a gramme 

 of salicylic acid to 1-2 kilo, of juice. Such kinds 

 of fruit juices, free from alcohol, and not over- 

 sweetened, make agreeable drinks, mixed with water, 

 for children and convalescents. The raw juice of 

 small fruits require in the warm season, when they 

 are made, about 50 "grammes per hectolitre put into 

 the vessel when no spirits are added, so that ferment- 

 ation be prevented. Complete exclusion of the air, 

 and a cool storing place are absolutely necessary con- 

 ditions of preservation in this case. Attention must 

 be paid to the equal division and mixing ; and if the 

 acid be dissolved in spu-itsl|of wine, ten times the 

 quantity of juice can be diluted, and then be well 

 stirred about. In the wholesale manufacture, when a 

 large addition of spirit is made with the intention of 

 increasing the quantity, and therefore-the use of salicylic 

 acid does not appear to bo necessary, the mash re- 

 mains several days in the tubs before it is pressed, 

 exposed to the risk of an injurious fermentation. This 

 evil can be avoided, and the fine aroma preserved, by 

 means of an addition of salicylic acid, dissolved in 

 alcohol in the propotion of 5 to 10 grammes for 

 every 50 kilos, of raw fruit as it is'put into the vessel, 

 or after the same is filled. By this means the juice 

 will be more thoroughly and quicker clarified than 

 by the usual method by means of spirit, because all 

 kinds of fermenting organisms, owing to their absorp- 

 tion of the salicylic acid, remain inoperative. 



7. Grape juice continues sweet and clear for a 

 whole year, when 20 to 30 grammes of salicylic 

 acid per hectolitre (=half a teaspoonful) per kilo, 

 are mixed with some must into a sort of thin dough, 

 free from lumps, and added to the unfermented must 

 immediately after it has left the press. In fourteen 

 daj's later the juice after becoming clear can be 

 put into bottles. The latter must be washed out 

 with a watery solution of the acid, and the corks 

 should be boiled iu the same, 



8. Cyder and pcrrj' can be kept for long periods 

 by the addition of 10 grammes per hectolitre. If 

 the articles are preserved in casks, 5 grammes are 

 given in the spring and 5 grammes in the summer. 

 Complete exclusion of the air from the contents of 

 the casks is essential, and by partial opening of the 

 same the air should be passed through a cotton-wool 

 plug saturated with salicylic acid, or, better, through 

 prepared salicylic acid wadding. 



Apples and Pears remain in good condition and 

 can be layered in large quantities when each fruit 

 is wrapped in paper impregnated with salicylic acid. 

 This last is readily made by soaking blotting or tissue 

 paper in a mixture of alcohol and acid and hanging 

 it over a string to dry. The complete purity of the 

 acid is essential to success. Dev,Uche Garten Zcitiing, 

 Sept. 22,--Gardeners' Chronicle. 



GkKjiination oi- -Seeds of 'raEVlNE.— M. Nobbe has 

 ascertained that the number of seeds which germinate 

 is proportionately small, and that the process of 

 germination occupies weeks and even months. The 

 seeds of the best varieties germinate less freely than 

 those of commoner kinds, llipe seeds freshly taken 

 from the berries germinate best: drying of the seed 

 diminishes ■ the germinating power. There is no ad- 

 vantage in heating the soil to 18° or 20® C. (08® F.) 

 A slight fermentatin in the pulp acts favourably, 

 but the same operation if continued for six daye 

 destroys the germinating power. The best temperature 

 for germinating Cirape seed lies betweCU i2® and 

 lot) 0,—Gard(mrs' Chro/tklt;. 



