450 State Horticxdtiiral Society. 



2. Sulphurous acid is sometimes used. It costs about 35 cents per 

 pound in 5-pound bottles. Two ounces of the acid is added to a gallon 

 of water. 



3. Place an ounce of salicylic acid in 5 gallons of water, and then 

 add a little glycerine, the amount depending upon the juiciness of the 

 fruit; the greater the juiciness the more glycerine will be added; from 4 

 to 10 per cent may be considered an average. Another recipe, and one 

 particularly useful for dark-colored grapes, is as foUows: Dissolve an 

 ounce of salicylic acid in 8 ounces of alcohol and add this to 2 gallons of 

 water. Allow it to stand for a short time before using. 



4. Boric acid may be used as a preservative by dissolving a half 

 pound in 50 gallons of water. If the liquid is not clear, filter it. Useful 

 for colored fruit. 



5. A solution of zinc chloride, for preserving light-colored and 

 yellow fruits, is made by dissolving i pound of the chloride in 50 pounds 

 of water. Filter if the solution is not clear. 



6. Bisulphide of soda, one-half ounce of the pure, dry, commercial 

 article, to a gallon of water, to which is added 4 ounces of alcohol, 

 makes a good preservative. It is best to disolve the bisulphide in a half 

 pint of water before adding the remainder of the water and the alcohol. 

 Filter if necessary. The alcohol is added to prevent the fruit from 

 bursting. 



7. Pure kerosene is excellent in which to preserve strawberries and 

 blackcap raspberries. Be sure that no drops of water adhere to the 

 fruits before they are placed in the oil. 



8. Alcohol preserves fruit almost perfectly, except that it destroys 

 the color. High-grade alcohol is usually diluted one-half with pure 

 water before using. 



9. Formic acid is an excellent preservative, particularly for pulpy 

 and colored fruits. The commercial formalin is generally used, in 2 or 

 3 per cent solution, usually the latter strength. Formalin may be added 

 to the alcohol.— Practical Fruit Grower, Springfield, Missouri. 



THE LAST OF THE FRUIT SHOW AT PORTLAND. 



The apple show has been generally very good. Some of the states, 

 especially Oregon and Washington, have tried to make considerable of 

 a strike before the public on some of the big, showy varieties, such as 

 Bietigheimer, Wolf River &nd Gloria Mundi, and have succeeded. 

 They have filled whole tables with such varieties, just to attract atten- 



