185 



"At the meeting of the Board of Agriculture beld on Tuesday, 

 the 13th December, the Director of Public Gardens submitted eight 

 jars of fruit preserved by a simple process of sterilizing. This proce 

 is as follows : — Water is sterilized by heating to L50 deg. F., allowed 

 to cool and next day the fruit is put into the bottles, the caps and 

 clips are fixed on, and the bottles with the sterilized water are heated 

 to 150 deg. or 155 deg. for four hours. 



The total cost of the small apparatus by which this experiment 

 was done, including freight is £2 5 5. 



The bottles supplied with covers and rubber rings cost as 

 follows : — 



29 oz. size, 4s. 6. per dozen, 48s. per gross. 

 20 oz. size, 4s. per dozon, 42s. per gross. 



Fruits are put up in exactly the same manner in Great Britain, 

 and sold at the following prices :— Blackberries, lis. per doz. : Red 

 Currants, 12s. per doz. ; Plums, 10s. per doz. The best dessert 

 fruits put up the same way such as Apricots, sell at 15s. ; Pears, at 

 13s. ; Pineapples, lis. 6s. The fruits put up are as follows ; — 

 Varieties of Mango, Pineapple, Banana, and Akee, and one of the jars 

 being opened after being three months put up the fruit was found to 

 be in perfect condition. This bottled fruit is on show at the rooms of 

 the Agricultural Society, and we shall be glad to have anyone 

 interested call and see. The whole apparatus together with bottles 

 may be had from Messrs. Fowler E. Lee & Co., Maidstone, Kent, 

 England. 



698.-PERCENTAGES. 



In a recent newspaper article exception was taken to a statement 

 made in my notes on making chocolate in the issue of the Bulletin 

 for January, 1905. 



The critic, it may be admitted, has some ground for his com- 

 plaint, but if he will kindly excuse the lapsus calami which gave him 

 his objection, we shall feel obliged. 



For the statement that " makers add variable quantities of sugar; 

 in some well known brands, as much as 60 per cent, of fine sugar is 

 added to cake or roll chocolate so that 40 lbs. of roll chocolate would 

 become 100 lbs. of the sweetened material" read as follows — 



In some well known brands, as much as 60 lbs. of fine sugar is 

 added to 40 lbs. of ground cacao beans, which would thus become 

 100 lbs. of sweetened material or chocolate, and contain 60 per cent. 



of sugar. 



699.-HOW A SMALL SETTLER SHOULD CURE 



HIS COFFEE. 



To-day I had a visit from a gentleman with a small quantity of 

 coffee which he wished prepared for the local exhibition. It was 

 damp, dusky, dirty, dried in the " cherry " skin, and white with 

 mould, smelling strongly of fungus growth. In Trinidad such 

 methods are common and the following prize essay published by the 



