258 BLETTING. [BOOK n. 



remarked, in another place, that this condition is not well 

 characterised in any other fruits than those of Ebenacese and 

 Pomacea? ; that both these natural orders agree in having the 

 calyx adherent to the ovary, and that their fruits are -austere 

 before ripening. It would even seem, from the fruits of 

 Diospyros, the Sorb, and the Medlar, that the more austere 

 a fruit is, the more it is capable of bletting regularly. 



" It has been found that a Jargonelle Pear, in passing to 

 this state, loses a great deal of water (83*88 reduced to 

 62-73), pretty much sugar (11-52 reduced to 8*77), and a 

 little lignine (2'19 reduced to 1'85); but acquires rather 

 more malic acid, gum, and animal matter. Lignine, in 

 particular, seems, in this kind of alteration, to undergo a 

 change analogous to that of wood in decay." 



The foregoing experiments have led to the discovery, that 

 fruits which do not require to remain on the tree may be 

 preserved for some time, and thus the pleasure they afford us 

 prolonged. A simple process is said to consist in placing, at 

 the bottom of a bottle, a paste formed of lime, sulphate of 

 iron, and water, and afterwards introducing the fruit, it 

 having been pulled a few days before it would have been ripe. 

 Such fruits are to be kept from the bottom of the bottle, and 

 as much as possible from each other ; and the bottle is to be 

 closed by a cork and cement. The fruits are thus placed in 

 an atmosphere free from oxygen, and may be preserved for a 

 longer or shorter time, according to their nature : Peaches, 

 Prunes, and Apricots, from twenty days to a month ; Pears 

 and Apples for three months. If they are withdrawn after 

 this time, and exposed to the air, they ripen well ; but, if the 

 times mentioned are much exceeded, they undergo a particular 

 alteration, and will not ripen at all. 



