ABSTRACTS OF BULLETINS OF THE AflRICULTURAL EXPERIMENT STATIONS IN THE 



UNITED STATES. 



California Station, Bulletin No. 86, May 17, 1890 (pp. 4). 



Preservative fluids for fresh fruits, E. W. Hilgard, Ph. D. 

 (pp. 1-3). — This article was written as an answer to inquiries regarding 

 methods of preserving samples of-frnit for exhibition at fairs. In gen- 

 eral, the preservative must be an antiseptic liquid which will neither 

 exercise a solvent or softening action upon the skin of the fn it nor 

 extract or change its color ; nor difler so in density from the juices of 

 the fruit as to cause the latter to shrink or swell. Alcohol, sugar, 

 glycerine, and salt, while useful as preservatives for some purposes, 

 do not meet all these conditions. Salicyhc acid, boracic acid, sul- 

 phurous acid, and bisulphite of soda are recommended as antiseptics 

 and the methods of their use described. Attention is called to results 

 of investigations by Prof. P. Pichi, of the Eoyal Viticultural School, at 

 Conegliano, Italy, with corrosive sublimate (bichloride of mercury) for 

 the preservation of grapes. Professor Pichi's conclusion is, " that grape 

 bunches can be best preserved for collections by keeping them immersed 

 in a solution of corrosive sublimate, taking special care to ivash them 

 thoroughly heforehamV' The best strength for this solution seems to 

 be 4 pro mille. The poisonous nature of this fluid should be taken into 

 account. Tests of this preservative are now in progress at the Califor- 

 nia Station. 



The sulphuring of dried fruits, E. W. Hilgaed, Ph. D. (pp. 

 3, 4). — A resume of the author's opinions on this subject, which is of 

 considerable importance in California. The sulphuring of dried fruit 

 has two objects: to brighten the color and to prevent the attacks of 

 insects. When freshly sliced fruit is treated with sulphurous acid for 

 a short time the effect on the fruit is comparatively slight, and yet in- 

 sects are, to a considerable extent, deterred from touching such fruit. 

 When, however, as is often the case, fruit is thoroughly sulphured after 

 drying, the gas penetrates the entire spongy mass of the fruit, bleach- 

 ing it without regard to its quality, injuring its flavor, and, worst of 

 all, causing the formation of sulphuric acid in sufficient amount to be 

 injurious to health. This last point is enforced by statements of the 

 analyses of sulphured apricots and prunes, in which a specimen of 



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