PRESERVATIVES FOR BOTTLED FRUITS. 



=^;^0R exhibition purposes it is 

 =::A well to preserve some of our 

 finer fruits in bottles, espec- 

 ially those which can not 

 otherwise be kept. Our experiment 

 station fruit exhibit in bottles at Toronto 

 has always attracted a good deal of 

 attention, and will be of increasing in- 

 terest year by year. The following 

 formulae have been recommended by 

 Dr. Saunders for the use of those put- 

 ting up fruit for the Paris Exposition, 

 and we give them in full because so 

 many are interested in trying the experi- 

 ment for themselves : 



GENERAL DIRECTIONS. 



Select the finest specimens of the 

 fruit both as to form and size. Handle 

 them carefully to avoid all bruising and 

 place them in bottles, arranging the 

 specimens so as to show them to the 

 best advantage. Fill each bottle to the 

 neck with fruit, then pour on the fluid 

 recommended, filling the bottles to with- 

 in half an inch of the stopper so as to 

 entirely cover the fruit. Then place the 

 stopper in the bottle and run a little 

 beeswax or parafine over the joint to 

 make it air-tight. Tie the stopper down 

 with a piece of strong cotton, and attach 

 to each bottle a label containing the 

 following particulars : Name of the 

 variety of fruit, name and address of the 

 grower, with the province in which the 

 party resides. Write also in each case 

 in one corner of the label the letter 

 suggested to indicate the fluid which 

 has been used. Wrap the bottles in 

 paper to exclude the light, and preserve 

 in a cellar or other cool place until re- 

 quired for shipment. Strawberries and 

 raspberries should be cut from the plants 

 or bushes with a pair of scissors, leaving 

 a short piece of stem attached to each. 



FLUID NO. I. 



Formalin (formaldehyde) one pound 

 (i6 oz.) ; water, 44 pounds; alcohol, 5 

 pints. Allow the mixture to stand, and 

 should thert be any sediment pour off 

 the clear liquid and filter the remainder 

 through filtering paper. This two per 

 cent, solution of formalin or formalde- 

 hyde has been found very useful for 

 preserving strawberries so as to give 

 them a natural appearance. 



In each case where this fluid is used 

 mark F on one corner of the label. 



FLUID NO. 2. 



A solution of boric acid in the pro- 

 portion of two per cent. Dissolve one 

 pound of boric acid (boracic) in 45 

 pounds of water, agitate until dissolved, 

 then add 5 pints of alcohol. If the fluid 

 is not clear, allow it to stand and settle, 

 when the clear upper portion may be 

 poured off and the remainder filtered. 



In each case where this fluid is used 

 mark B on one corner of the label. 



FLUID NO. 3. 



A solution of zinc chloride in the pro- 

 portion of three per cent. Dissolve one- 

 half pound of zinc chloride in 15 pounds 

 of water, agitate until dissolved, then 

 add lYi pints of alcohol. Allow the 

 mixture to stand until settled, then pour 

 off the clear fluid and filter the re- 

 mainder. 



In each case where this fluid is used 

 mark Z on one corner of the label. 



FLUID NO. 4. 



Sulphurous acid, i pint ; water, 8 

 pints ; alcohol, i pint. Allow the mix- 

 ture to stand, and should there be any 

 sediment, pour off the clear liquid and 

 filter the remainder. 



In each case where this fluid is used 

 mark S on the corner of the label. 



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