PRESERVATIVES FOR BOTTLED FRUIT 



LIST OF FRUITS WITH THE NAMES OF 



PRESERVATIVES TO BE USED IN 



EACH CASE. 



(Where two fluids are named either 

 may be used, but the first named is 

 preferred.) 



Strawberries. — Solution No. i, forma- 

 lin. 



Raspberries, Red.— No. 2, boric acid; 

 No. I, formalin. 



Raspberries, White. — No. 4, sulphur- 

 ous acid ; No. 3, zinc chloride. 



Raspberries, Black. — No. 2, boric 

 acid. 



Blackberries. — No. 2, boric acid ; No. 



1, formalin. 



Cherries, Red and Black. — No. i, 

 formalin ; No. 2, boric acid. 



Cherries, White. — No. 4, sulphurous 

 acid. 



Currants, Red.— No. i, formalin ; No. 



2, boric acid. 



Currants, White.— No. 4, sulphurous 

 acid ; No. 3, zinc chloride. 

 Currants, Black. — No. 2, boric acid. 

 Gooseberries.— No. i, formalin ; No. 



2, boric acid. 



Apples, Green and Russet. — No. 3, 

 zinc chloride. 



Apples, more or less Red. — No. 2, 

 boric acid. 



Apples, White and Yellow. — No. 4, 

 sulphurous acid. 



Pears, Russet. — No. 3, zinc chloride. 



Pears, Green or Yellow. — No. 4, sul- 

 phurous acid. 



Plums, dark colored varieties. — No. 

 I, formalin ; No. 2, boric acid. 



Plums, Green or Yellow. — No. 4, sul- 

 phurous acid. 



Peaches, Apricots, Nectarines or 

 Quinces. — No. 4, sulphurous acid ; No. 



3, zinc chloride. 



Grapes, Red or Black. — No. i, forma- 

 lin ; No. 2, boric acid. 



Grapes, Green or Yellow. — No. 4, 

 sulphurous acid. 



A FRUIT-LADDER. 



§NY farmer or bright farmer's boy 

 who can handle a brace and bit 

 can make a ladder which is almost 

 necessary in picking fruit. Its 

 manufacture is so simple that a glance at 

 the illustration will suffice to show how 

 it is done. Select a good straight cedar 

 pole (cedar is very light, 

 yet strong), peel it, and 

 ring it near the small end 

 or wrap it with strong gal- 

 vanized wire. Line it off 

 with a chalk line, and bore 

 the holes for the rungs. 

 Then rip it down to the 

 ring; this must be done 

 I I carefully. Complete the 



I 1 operation by making and 



fitting the rungs, using 

 some tough wood, such as 

 white oak. After it is fin- 

 ished give the whole ladder 

 a soaking coat of linseed- 

 oil, after which it can be 

 painted if desired. This 



I will make a light ladder 



which can be inserted be- 

 ' tween the limbs of fruit- 

 trees and poked up under 

 the trees where an ordinary 

 ladder would be useless or 

 would greatly injure the branches. 



The cedar pole will make the lightest 

 and best ladder of this sort, but if it is 

 not convenient to procure a pole, two 

 strips of tough white oak one and one 

 half by three inches, bound and screwed 

 together at the top, will serve as sides 

 for the same. In either case edges 

 should be rounded off, to prevent injury 

 to limbs of trees against which the lad- 

 der may rest. — Farm and Fireside. 



Fig. 1638. 



327 



