HORTICULTURE. 83 



List of Fruits with the N'ames 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, formalin. 



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



Raspberries, White. — No. 4, sulfurous acid ; No. 3, zinc 

 chlorid. 



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



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



Cherries, Red and Black. — No. i, formalin ; No. 2, boric 

 acid. 



Cherries, White. — No. 4, sulfurous acid. 



Currants, Red. — No. i, formalin ; No. 2, boric acid. 



Currants, White. — No. 4, sulfurous acid ; No. 3, zinc 

 chlorid. 



Currants, Black.— No. 2, boric acid. 



Gooseberries. — No. i, formalin ; No. 2, boric acid. 



Apples, Green and Russet. — No. 3, zinc chlorid. 



Apples, more or less Red. — No. 2, boric acid. 



Apples, White and Yellow. — No. 4, sulfurous acid. 



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



Pears, Green or Yellow. — No. 4, sulfurous acid. 



Plums, dark-colored varieties. — No. i, formalin ; No. 2, 

 boric acid. 



Plums, Green or Yellow. — No. 4, sulfurous acid. 



Peaches, Apricots, Nectarines, or Quince?. — No. 4, sulfur- 

 ous acid ; No. 3, zinc chlorid. 



Grapes, Red or Black. — No. i, formalin ; No. 2, boric 

 acid. 



Grapes, Green or Yellow. — No. 4, sulfurous acid. 



