32-' 



THE CANADIAN HORTICULTURIST. 



arranged in the jar to show it to the best 

 advantage. Usually most of the leaves on 

 fruit clusters have to be removed. When 

 the fruit has been placed in the jar the pre- 

 servative fluid should be poured on so as to 

 entirely cover all the fruit and fill the jar. 

 The tops should be screwed on tightly, mak- 

 ing it air tight. Neat gum labels may be 

 used to show the variety. The printing 

 should be large and legible, and the labels 

 as small as possible to avoid covering any 

 more fruit than necessary. To avoid 

 bleaching as much as possible it is best to 

 wrap the jars in. paper and store them in a 

 cool dark cellar till they are wanted for ex- 

 hibition. 



The fluids mentioned below are those re- 

 commended by Dr. Saunders, of Ottawa, 

 for the preparation of the display at the 

 Paris exhibition : 



FLUID NO. I. 



Formalin (Formaldehyde), i pound (i6 

 oz.) ; water, 44 pounds; alcohol, 5 pints. 

 Allow the mixture to stand, and should 

 there be any sediment, pour off the clear li- 

 quid and filter the remainder through filter- 

 ing paper. This 2 per cent, solution of for- 

 malin or formaldehyde has been found very 

 useful for preserving strawberries so as to 

 give them a natural appearance. 

 FLUID NO. 2. 



A solution of boric acid in the proportion 

 of 2 per cent. Dissolve i pound of boric 

 (Boracic) acid in 45 gallons of water, agi- 

 tate until dissolved, then add 5 pints of alco- 

 hol. If the fluid is not clear, allow it to 

 stand and settle, when the clear upper por- 

 tion may be poured off, and the remainder 

 filtered. 



FLUID NO. 3. 

 A solution of zinc chloride in the propor- 

 tion of 3 per cent. Dissolve one-half pound 

 of zinc chloride in 15 pounds of water, agi- 

 tate until dissolved, then add one and two- 

 third pints of alcohol. Allow the mixture 

 to st^nd until settled, then pour off the clear 

 fluid ?nd filter the remainder. 



FLUID NO 4. 



Sulphurous acid, i pint ; water, 8 pints ; 

 alcohol, I pint. Allow the mixture to stand, 

 and should there be any sediment, pour off 

 the clear liquid and filter the remainder. 



List of fruits, with names of preservatives 

 to be used in each case. Where two fluids 

 are named, either may be used, but the first 

 is preferred : 



Strawberries — Solution No. i, formalin. 



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

 I, formalin. 



Raspberries, white — No. 4, sulphurous 

 acid ; No. 3, zinc chloride. 



Raspberries, black — No. 2, boric acid. 



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

 formalin. 



Cherries, red or black — No. i, formaUn; 

 No. 2, boric acid. 



Cherries, white — No. 4, sulphurous acid ; 

 No. 3, zinc chloride. 



Currants, red — No. i, formalin ; No. 2, 



Currants, white — No. 4, sulphurous acid ; 

 boric 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 or yellow — No. 4, sulphur- 

 ous acid. 



Pears, russet — No. 3, zinc chloride. 



Pears, green or yellow — No. 4, sulphur- 

 ous acid. 



Plums, dark colored varieties — No. i for- 

 malin ; No. 2, boric acid. 



Plums, green or yellow — No. 4, sulphur- 

 ous acid. 



Peaches, apricots, nectarines or quinces — 

 No. 4, sulphurous acid ; No. 3, zinc chloride. 



Grapes, red or black — No. * i, formalin ; 

 No. 2, boric acid. 



Grapes, green or yellow — No. 4, sulphur- 

 ous acid. 



