STATE HORTICULTURAL SOCIETY. m 



requires the expenditure of ccjusidcrablc capital, and [irobahly skill; for 

 notwithstanding the lact that this plan has been in ojK'ration for several 

 years, the quantity exposed for sale in our cities is very limited, and ex- 

 ceedingly high in price. It must be said, however, that the fruit so pro- 

 duced is of the very higliest (piality, and leaves but little to be desired. 

 I have seen it staled that the royalty for this process is so excessive, that 

 it has prevented its adoption to a great extent. I ain fully convinced, 

 howe\'er, that the ])reserving of fruits by desiccation, bv means of a blast 

 of hot air, is the proper direction for us to look in the t'uture. 



I learn through the California Agriculiurist, that a gentleman of San- 

 ta Clara, California, has perfected a process this season, for the perfect 

 preservation not only of fruits, but also of any other article capable of 

 lieing so treated, by this means; that he has erected a building, with 

 engine, blower, etc., and is prepared to fill small orders for such desicca- 

 ted fruits. Fruits, meats, fish, and vegetables are said to retain all the 

 richness and e.xcellence of natural flavor; and the process, although 

 simple, is said to be perfect. When Mr. Gould was east last year he 

 examined the .Vlden process, but owing to the cost of a royalty from 

 Mr. Alden, he set about inventing a way of his own. upon which he has 

 filed a caveat to protect himself against the possible patents of others. 

 But the A^^riculturist says he is willing that any one should adopt his 

 method, free of royalty. This is the spirit we feel like commending, 

 and it is to be hoped that those interested will inform themselves of the 

 facts, in order to profit by such self-sacrificing liberality ; a commodity not 

 much in vogue in these days. 



It only remains for me now. Mr. President, to notice the other 

 principal n:ode of preserving fruit, which is, in the form of jellies, jams, 

 sauces, and the so-called " butters." There are many persons who con- 

 sider this the most economical manner of preservation. Unfortunately 

 with many varieties of fruits preserved, the cans represent a greater 

 value than the fruits so preserved, one of which may be mentioned, to- 

 matoes. Were it not for this, sealed fruits Mould always hold a close 

 competition with the best class of dried fruits. For many of the finer 

 fruits, as cherries, plums, apricots, nectarines, and perhaps peaches, will 

 always be sought, until the system of drying fruits is brought to a great- 

 er perfection than at present. There is one thing in favor of sealed 

 fruits. The packages once bought, the expense for fixtures is not great. 

 The process may be carried on in any village large enough to afford a 

 steam-engine to give the necessary heat, the other appliances being only 

 of moderate cost. A steam-box is needed for heaiing, capable of hold- 

 ing the water in which the steam is introduced, and a machine for press- 

 ing the corks into glass packages, and also implements for soldering tin. 

 .A good formula for making the sealing wax is one pound of rosin, one 

 and one-half ounces of tallow, and three ounces of beeswax. I am in- 

 formed, also, that pitch, as used for calking vessels, is admirable. It is 

 first prepared by boiling a few minutes, and then heated as wanted. 

 The jars, after the corks have been driven and pared, are inverted and 



