ORCHARD MANAGEMENT. 69 



tightly around the can, being sure that all parts of 

 the can, especially the bottom, are in contact with 

 the wet towel. 



It is immaterial whether sugar is or is not used 

 at the time of canning. It keeps as well in either 

 case, and the flavor is not changed. 



PRESERVING FRUITS FOR EXHIBITION. 



Prof. Hilgard discusses the requisites of the ideal 

 material for preserving fruits for fairs and other 

 exhibitions. He says such preservatives should 

 prevent fermentation, must be liquid, must not 

 extract color, and must not change the size of the 

 fruits, causing them either to swell or shrivel 



In order to retain the size, the best means of 

 increasing the density of the fluid, and as a guide 

 to the proper quantity to add, the percentages 

 of soluble matter (glycerine) to total weight are 

 given: Apples and pears, 125 per cent; plums, 

 prunes, apricots, peaches, about 10 per cent; cher- 

 ries, 12 percent; most berries, 8 percent; currants, 

 10 per cent; that is to any preservative fluid having 

 about the density of water, add 12 per cent of gly- 

 cerine for apples, etc. 



Several preservative fluids are discussed but only 

 two appear to meet with the requirements: (i) a 

 solution of one ounce of salicylic acid to five gal- 

 lons of water, to which as much glycerine has been 

 added as per above schedule. This constitutes a pre- 

 servative fluid that has been used with success on all 

 fruits. There has been some difficulty experienced 



