102 AGiviC'ULTURE. 



List of Fruits with tHe' Names of rreservatives 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, form- 

 alin 

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



No. I . formalin. 

 Raspberries, White. —No. 4, sulfur- 



ous acid; No. 3, zinc clilorid. 

 Raspberries, Black. — No. 2, boric 



acid. 

 Blackberries. — No. 2, boric acid; 



No. I, iormalin. 

 Cherries, Ked and Bark --No. i, 



formalin: No. 2. b< lic acid. 

 Cherries, White. — No. 4, suJurous 



acid. 

 Currants. Red. — No. i, formalin; 



No 2. boric acid. 

 Currants, V\ hite. — No. 4. sulfurous 



Apples, fireen and Russet. — No. 3, 



zinc thiorid. 

 Apples, more or less Red. — No. 2, 



boric acid. 

 App es, White and Yellow. — No. 4, 



sulfurous ac d. 

 Pears, Ru^set — No. 3, zinc chiorid. 

 I'ears. (Ireen or Ye. low. — No 4, sul- 

 furous acid. 

 Plums dark-co'ored varieties. — No. 



I. forma'in: No. -. boric acid. 

 Plums, (ireen or Ye..ow. — No. 4, 



sulfurous acid. 

 Peaches. Apricots, Nectari-es, or 



(Juinces. — No. 4, sulfurous acid; 



No. 3. zinc chiorid. 

 Giapes, Red or Black. — No. i, form- 



acid; No 3, zinc chiorid. alin; No. 2. boric acid 



Currants, Black — No. 2, boric acid. 

 Gooseberries — No. 1, formalin; No. 

 2, boric acid. 



Grapes, Green or Yeiow. — No. 4, 

 su.furous acid. 



THE STAXDAKDS OF THE BAFiTlMOHE CANNED 

 'GOODS E.YCHANGE. (Pa. Dcpt. of Agriculture.) 



A. pRUITS. 



Apples. — Pared and cored, clear in color; cans to be full of 

 fruil, put up in water. 



Blackberries. — Cans to cut out not less than two-thirds full 

 after draining; fruit to be sound, put up in water. 



Cherries, White Wa.x. — Cans to be full of fruit, free of specks 

 and decay, put up in not less than ten degrees of cold cane-sugar 

 syrup. 



Cherries, Red. — Cans full of fruit, free of specks or decay, 

 put up in water. 



Gooseberries. — Cans to cut out not less than two-thirds full 

 after draining; fruit unripe and uncapped; put up in water. 



Egg Plums and Green Gages. — Cans full, whole fruil, free from 

 reddish color or specks, put up in not less than ten degrees of 

 cold cane-sugar S}Tup. 



Peaches.— Ca.ns full, fruit good size, evenly pared, cut in half 

 pieces, put up in not less than ten degrees of cold cane-sugar 



syrup. 



Pie Peaches. — Cans full, fruit sound, unpared, cut in half pieces, 



put up in water. 



Pears. BartleU. — Cans full, fruit white and clear, pared, cut in 



