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Then it is taken out and steeped for five minutes longer in cold 

 water, and is finally spread out on a metal strainer, or in any 

 other suitable place to allow it to drain and dry. In the second 

 case, when the fruit has a peel or skin which is not eaten, it is 

 subjected to the formalin solution only. 



The Kew experiments were carried out on five kinds of fruit — 

 cherries, strawberries, gooseberries, pears, and grapes. These had 

 not been specially selected, but were bought in fruit-shops, and 

 in some cases from street vendors. 



The following figures show the number of days during which 

 the fruit so treated remained perfectly sound, after an equal quan- 

 tity of each fruit, non treated, taken for comparison, had become 

 rotten : — cherries, 7 days ; strawberries, 4 ; gooseberries, 7 ; pears, 

 10; and grapes, 4. These results apply in every case to fruits 

 which were perfectly ripe at the time of treatment ; but if they 

 are subjected to the process before maturity, they keep just as 

 well, while the normal development and flavour undergoes no 

 more alteration than when the fruit is placed in a refrigerator. 



It would have been interesting to know the length of time which 

 elapsed between the beginning and end of the experiment, in ad- 

 dition to the number of days during which the treated fruit re- 

 mained in good condition longer than the other. The practical 

 English people, having proved that this msthod of conservation is 

 excellent for their indigenous fruits, are hoping to see their mar- 

 kets supplied with several delicious varieties of tropical fruits, 

 which, under former conditions, has been impossible. 



A minute examination of ripe fruit from the West Indies intend- 

 ed for the Colonial Produce Exhibition at the Crystal Palace, 

 clearly showed that the decomposition of the mangoes, for in- 

 stance, during the journey was entirely owing to mould and fer- 

 mentation caused by bacteria and fungi attacking the outer sur- 

 face, and not owing to a tendency of the fruit to decay or ripen 

 too quickly. A similar treatment could be profitably employed on 

 a number of tropical fruits which are imported in a good condition 

 (such as bananas), but which often have a dark and disagreeable 

 appearance, caused by an exterior fungus. Pears, apples, oranges, 

 citrons, &c., might all be treated with the same advantage. 



In England great importance is attached to this new means of 

 conservation, which is at once very simple, inexpensive and ab- 

 solutely harmless. Several other preservatives have been tried, 

 but taking all conditions into consideration — ease of application, 

 smallness of cost, and perfect safety during its application — for- 

 malin comes easily first. It is easy to understand why the English, 

 who are the greatest importers of fruit from all parts of the world, 

 should be eager to discover a process for preserving as long as 

 possible its quality and appearance ; and it is because of their in- 

 contestable and official statements that we think it obligatory on 

 us to bring this new process under the notice of all producers, 

 merchants, and consumers, to whom the preservation of fruit is a 

 daily problem. 



