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trays are thus added at the bottom and the upper trays re- 

 moved. Before the fruits or vegetables are put in, they are 

 peeled, cored, or sliced, as necessary. Carrots and beans, 

 for instance, are sliced, and most fruits are peeled, and vege- 

 tables, as a rule, sliced and steamed for a few minutes before 

 they are dessicated. One hundred lb;>. of fruits or vegetables 

 are reduced to 10 to 30 Ibs., according to the variety treated. 



(2) By freezing which must be continuous, as freezing 

 does not kill the microbes but only suspends their action so 

 long as the freezing lasts. Meat, fruits, &c., can be tran- 

 sported from one country to another in freezing chambers. 



(3) By addition of harmless antiseptics, such as sugar, 

 oil, salt, smoke &c. Smoked and salted fish, bacon, 

 preserved fruits jams and jellies, are examples of this. 

 The preservation of lime-juice with powdered charcoal 

 is another example under this head. The addition of 

 64 grains of borax to every quart of milk can be practised 

 without harm, but it prevents curdling only for about 24 hours. 



(4) Addition of minute quantities of strong germicides 

 which being poisonous and injurious to human health should 

 not be encouraged. The use of alum for purifying and 

 preserving drinking water, of bicarbonate of soda for preser- 

 ving cakes of condensed milk, &c., are examples of this. 



(5) Use of 'Vinegar and spirits of wine for pickling and 

 preserving medicinal substances may be also mentioned in 

 this connection. 



(6) Curries &c. are now largely preserved in tins 

 in the cooked condition always ready for use. After the 

 cooking has been done, the article to be tinned is put in the 

 tins which have been already washed with boiling water or 

 steam and fumed with sulphur fumes. The tins with their 

 contents are heated twice more (the soldered tins being put 

 in boiling water each time) at intervals of 12 hours before 

 they are finally stored. The first cooking causes those spores 

 that are not killed to germinate afterwards, and the first 



