PRESERVATIVE FLUIDS 555 



Yellow or wax: No. 3 has given the best results. 



No. 4 can be used, but bleaches rather excessively. 

 CURRANTS. 



Black: No. 1 and No. 2. Both are fairly satisfactory, the prefer- 

 ence being with No. 1. Owing to the large amount of coloring matter 

 extracted at the outset from this fruit, the fluid should be changed, 

 say at the expiration of two or three weeks. 



Red: No. 3, closely followed by No. 2, are successful preservatives 

 for the fruit. 



White : Nos. 2 and 3 are almost equally satisfactory. 



GOOSEBERRIES. 



No. 5 ; this fluid has given very good results incomparably better 

 than any of the other solutions under investigation. 



GRAPES. 



Black : No. 1 is satisfactory and excellent. 



Red : No. 3 is probably the best. 



No. 1 (with peroxide of hydrogen) and No. 2 have been 

 used successfully. 



White : (green) No. 2 and No. 3. Neither of these has proven 

 satisfactory, but No. 2 seems to be the better. 



PEAS IN POD. 



No. 5 ; by far the best fluid. 



No. 3 has been used with some success for short periods. 



PLUMS. 



Our experience in preserving this fruit has been very limited, but 

 fluid No. 2 has been used with fair success. 



RASPBERRIES. 



Red and purple : A very difficult fruit to preserve in its natural 

 form and color. 



No. 6. This is the best of the many fluids tried ; by an occasional 

 change of solution, this preservative gives fairly good results. 



White : No. 2. 



