1130 EXPERIMENT STATION RECORD. 



A list of varieties of vegetables recomnieiided for general growing iu the 

 Province of Ontario is also given, ineUuling notes on varieties tested at the 

 Essex vegetable station. 



Rouge de Treves. The best cider apple for export to Germany, M. Truelle 

 {Bui. Soc. Nat. Agr. Frame, 67 {1907). .Yo. J. i>p. 187-197). — With respect to 

 apple growing in France, the author is of the opinion that in order to be profit- 

 i'.ble the grower must export a portion of the crop, and here recommends the 

 Rouge de Treves as an excellent cider apple, well liked by the (Jerman cider 

 manufacturer. An account is given of the origin and area xuider cultivation of 

 this apple, together with a descriijtion of the tree and fruit and tables of chem- 

 ical analyses made by the author and others in regard to the composition of the 

 fresh fruit, juice, and pulp. This apple is also said to be a good Ivceper and 

 A'alued both for i)reserving and e\aporation purposes. 



The washing of fruits in formaldehyde, H. de Parville {Am. Soc. Hart. 

 A/?/''/-. 11 {1906). \o. 12, pp. 29S-301). — An extensive review is here given of an 

 article published by the author in the Journal des Debats November 8, 1906, in 

 which the experiments of G. Perrier in the sterilizing of apples by washing in a 

 solution of formaldehyde are described. 



The object sought was to destroy all germs of fermentation in order that the 

 cider manufacturer might secure absolutely sterile nuist or unfermented juice, 

 which could then be sown with either pure or selected mixed yeasts to corre- 

 spond with the nature of the product desired. 



With grapes, I'asteur found that the yeast germs accumulated on the surface 

 of the fruit. The present investigator, finding the same to be true with apples, 

 succeeded in sterilizing the fruit by immersing the apples for 1.5 to 24 hours in 

 a solution containing 4 parts of formalin to 1,000 parts of water. When 8 parts 

 of formalin were used to 1.000 parts of water the sterilization was effected in 5 

 minutes' time. This method is said to be used by a number of persons in pre- 

 serving their fruit for the winter, but is not generally used in the manufacture 

 of cider, since it is prohibited by the French fo<jd laws. 



It is stated that must prepared from fruits sterilized in this manner contains 

 l)ut 0.0001 per cent, or 0.2.5 mg. of formalin to 100 gm. of the must, whereas 

 many of our ordinary smoked food products have been found to contain 

 from 0.4 to 2.!') mg. per 100 gm. of product. 



A method of preventing the rapid decay of ripe fruit {Jour. Jid. At/r. 

 \ London], 13 {1906), No. 9, pp. 562-565). — The experiments conducted at Kew 

 in 1905 in testing the preservative properties of formalin for preventing the 

 ra])id decay of ripe fruit gave satisfactory results, and together with the 

 method of preserving the fruit in formalin have been noted (E. S. R., 17, p. 708). 



A second series of experiments conducted in 190('> served to corroborate the 

 results of the pi-evious year. Aside from the treatment of fruits for preserving, 

 formalin is recommended for the preservation of the winter supply of apples, 

 which may be treated as follows: To 10 gal. of water in a cask or a zinc bath, 

 add li qts. of formalin, mix thoroughly, and innnerse as many apples, contained 

 in a sack, as the water will cover. Allow the fruit to remain in the solution for 

 10 minutes, then remove from the sack and place on a layer of straw or hay, 

 or some suitable substance, and drain until dry. It is claimed that where the 

 apples are intended for storage it is not necessary to Immerse them in water 

 after their removal from the formalin mixture. 



When apples showing the first stage of apple rot were immersed for a 

 (inarter of an honr in a solution of formalin of the strength given above, the 

 spread of th(» diseased si)ots was completely arrested, and the fruit kept in 

 good condition fin* several weeks longer than untreated fruit. 



