PROCEEDINGS OF THE FARMERS' CLUB. 169 



PllESERVATION OF FrUITS AND VEGETABLES. 



Mr. J. J. Squire read the following paper : " To provide for a 

 store of fruits and vegetables for use in winter, as in their natural 

 seasons, and in their natural condition, is becoming not only a 

 necessity, but is a provident measure alike healthy as pleasurable. 

 Nature has provided us a bountiful supply of the most delicious 

 fruits that are limited to a very brief season. A variet}^ of meth- 

 ods have been used to preserve these so as to extend their use to 

 adorn our tables and gratify our appetites at any and everj' time 

 desired. I need not cite the variety of these methods and their 

 various merits, as they are sufficiently well known, and have more 

 or less admirers, in proportion as they have been successful. These 

 methods, however, have been attended with a risk and expense 

 that have debarred their universal adoption, and have also failed 

 to meet the most desirable ends. As our experiences increase, our 

 tastes and demands increase in a like ratio; that which was once 

 regarded as a delicacy and a pleasure, is now discarded or rejected 

 as unfit for use, or unworthy our refined requirements. The one 

 great aim in preserving fruits has been to retain their natural 

 flavor and condition. In this, until quite recently, most, if not all, 

 our eflbrts have failed. It has been the universal idea that sucar 

 or other foreign means was necessary to this end — the reverse of 

 which is actually the fact, I do not deny that fruits are and may 

 be preserved by the use of sugar, &c., but I do deny that it is 

 necessary; on the other hand, I venture the assertion that when 

 so preserved the natural flavor and condition is more or less im- 

 paired or destroyed, and in the light of economy is quite objec- 

 tionable." 



To preserve fruit, &c., and retain their natural flavor, various 

 means have been tried, but, as yet, two only have been successful, 

 and but one thoroughly practical or convenient for domestic prac- 

 tice. It has been attempted to preserve fruits and vegetables by 

 placing them in rooms or cases from which all air was pumped or 

 extracted, and for a short time it was thought to be a success. In 

 outline the fruit seemed perfect, but on being used it was discov- 

 ered that the flavor was entirely gone. A mere pulp haviuo- no 

 taste or flavor w\as the result. Others have placed fruits in cellars 

 or houses, so constructed as to exclude all circulation of air, and 

 lowering the temperature so as to preclude decay or decomposition. 

 This has been more successful, but only practical where large 

 quantities are needed, involving large capital in the investment 





