556 COLLECTING AND PRESERVING SPECIMENS 



STRAWBERRIES. 



No. 1 ; this fluid, both with and without peroxide, will preserve the 

 fruit with much of its natural color. No other fluid among those 

 under experiment has proven at all satisfactory for this fruit. 



TOMATOES. 

 No. 2 has given fairly satisfactory results. 



Preserving fruits and vegetables for exhibition (A California method). 



Glycerine 2 to 24 oz. 



Sulfurous acid 1 to 3 oz. 



Rock salt 1 oz. 



Saltpeter 1 oz. 



The above amounts are for one gallon of water. The amount of 

 glycerine is governed by the specific gravity of the juice of the subject, 

 it being requisite to have the density of the fluid the same as that 

 of the juice. The amount of sulfurous acid is governed by the nature 

 of the subject, fruits of delicate tint being given the minimum amount, 

 while most vegetables will take the maximum. 



It is absolutely essential for success to have pure sulfurous acid, 

 and this is best obtained by treating charcoal with sulfuric acid and 

 running the gas directly into the water in the preserving jar. The 

 sulfurous acid must be generated hi a strong vessel, as the chemical 

 action is violent. 



No particular pains are taken to have the fruit clean at the time it 

 is placed in the jars. After the solution is on it, it must be set away 

 in a dark, cool place, and carefully examined at intervals of a few days. 



If any cloudiness or discoloration appears, the liquid must be promptly 

 removed and replaced by fresh. This is best done by running in 

 clear water from a hose until all the preserving fluid is displaced, and 

 then recharging the water in accordance with the formula. This 

 clearing will also remove all dirt and sediment. After the fruit has 

 remained in a dark place for several months without change, the fluid 

 should be removed and substituted by fresh, in which there is only one 

 ounce of sulfurous acid to the gallon. This latter strength is known 

 as the " show liquid." 



