554 COLLECTING AND PRESERVING SPECIMENS 



For one gallon, 3l ounces of copper sulfate and 16 ounces of al- 

 cohol will be required. 



To facilitate solution, powder the copper sulfate (bluestone) and 

 dissolve it in a small quantity of hot water ; when cold, add the alcohol 

 and the remainder of the water to the required volume. 



Fluid No. 6. — Alum 



Alum 5 parts 



Alcohol 10 parts 



Water, to make 100 parts 



For one gallon, 8 ounces of alum and 16 ounces of alcohol will be 

 required. 



If powdered alum is not obtainable, crush the crystals and dissolve 

 as directed in No. 5. 



For the most successful treatment, it is desirable to have the fruit 

 sound, unbruised, and not over-ripe when placed in the fluid. When 

 practicable, the fruit should be left on the stalk or branch, the whole 

 being so supported or suspended in the bottle that the fruit is not 

 subjected to any undue pressure. Sufficient fluid should be used to 

 completely cover the fruit. It is well to hermetically seal the stopper 

 with melted paraffin and to keep the bottles of preserv^ed fruit in a cool, 

 darkened room. 



Recommendation on the six Canadian recipes. 



In the following paragraphs, the fluids are indicated that have 

 proved to be the best preservatives with the various fruits under trial. 



Apples and Crabs. 



Red: No. 2 ; the best fluid in the larger number of tests. 

 No. 1 has also proved effective for many varieties. 

 No. 2. A fairly satisfactory fluid. 

 Green and russet: No. 3. 



White and yellow : No. 4. This solution, while in most respects 

 quite satisfactory, is apt to give the fruit an unnatural paleness. 



Beans in Pod. 



Green: No. 5 ; this is undoubtedly the best fluid. 



No. 1 may be used for short periods of preservation. 



