390 Missouri State Horticultural Society. 



acid is far behind it as a destroyer of bacteria ui^on animal tissues ; 

 he has, however, no experience to offer of its effects upon vegeta- 

 tion ; but admits that carbolic acid is one of our most precious 

 antiseptics. One caution may be mentioned concerning the latter, 

 and that is, from full and comjoaratively recent investigation it is 

 said to have no antiseptic influence when mixed with oil. 



It is the aqueous solution only that is reliable for tlie diffusion 

 of health. Vaporizing, as now practiced in the Eotunda Lying-in 

 Hospital of Dublin and other institutions, both with carbolic acid 

 and corrosive sublimate (one part to one thousand) is barely prac- 

 tical either in orchard or garden where the "broad expanse" of air 

 covers so much unconfined space. This theme could be continued 

 to an almost indefinite extent ; but what fruit gi'owers are most 

 concerned about is "'a, remedy," antiseptic rather than disinfecting; 

 but both have been presented in this paper and I trust will prove 

 of some value to the future experimenter. — Wm. Creed, in Gojrden- 

 er's Monthly. 



CANNING FRUITS. 



THE ART OF CANNJNG AND PEESEETING — SEASONABLE HINTS FOE 



HOUSEWIVES. 



A writer in the Providence Star gives the following instructions 

 for putting up fruits : 



Canning is in many respects the best way of preserving fruits. 

 In the first place it is the least expensive, since the amount of sugar 

 required is considerably less than is necessary for other methods. 

 Again, the flavor of delicate fruits, such as Bartlett pears, peaches, 

 egg plums, &c.^ is preserved better in cans than in any other way, 

 and may be nearly as good as when the fruit is freshly gathered. 

 Finally, in no way can fruit be preserved at so little expense of time 

 and trouble. 



There are several Avays of successful canning. One is as fol- 

 lows : Peel the pears or peaches, dropping them into a deep jar of 

 cold water to prevent them from changing color from exposure to 

 the air. Make a syrup by mixing one quarter of a pound of sugar 

 to every pint of water. When it is boiling fast droj? the fruit in 

 and allow it to cook until a straw will pass easily through it. Da 



