144 Tlie Western Poiyvologist and Gardener. 1872 



Preserving Samples of Fruits for Exhibition. 



Bt S. J. Parker, M. D. Ithica, N. V. 



Ed. Pomologist and Gardener: — My early experiments with carboliem, (commonly 

 called carbolic acid) led me to hope that it would be just the thing to preserve 

 samples of fruits for the use of lecturers on fruits and trees, and especially for 

 exhibition by collegiate and agricultural societies for identification. In this I am 

 somewhat disappointed. The adjustment of the carbolic solution to the water and the 

 alcohol used to prevent freezing, requires a little skill, easily obtained, and the fruits are 

 preserved aboslutely form decay, and when in the solution in glass jars appear well. 

 Two defects appear however, 1st, the fruits swell somewhat, and this in berries, renders 

 as for example, Red Antwerp and the Philadelphia Raspberry are nearly alike in size, 

 though the Red Antwerp is a third larger than the Philadelphia. 2nd, carboline in all its 

 forms has a great love for colors and hence it takes the color out of fruits. This is its 

 greatest fault as a preservative. Yet it is better than most preservatives notwithstanding 

 the evils I have just named. 



From some experiments recently made by me, I suggest the trials of two other preserv- 

 ative fluids. The first is made by adding perfectly white sugar to water at 190 degrees of 

 F. thermometer, or 88 degrees C. until it is as thick as honey. Put the fruit sample in a 

 suitable glass vessel cold, and pour this sugar water at 150 to 190 degrees F. over the sam- 

 ple so as to cover it. Thus you have the strawberry or apple in a strong transparent solu- 

 tion of sugar. 



The second is to add carboline in a small quantity to the above, sufficient to keep off 

 mildew or mould and yet not discolor the fruit. So also may be named the following : 

 Saturate 95 per cent alcohol with pure white sugar and add a little carbolic acid. Add of 

 this a little of the white sugar hot solution named aboye — say a tablespoonful to every six 

 ounces of hot sugar solution named. 



Such is my reply to the dozen letters I have asking, " how can I preserve samples of 

 fruits for exhibitions?" Models of fruits are easily made in plaster of paris. You coat 

 one half of an apple, pear or peach half an inch thick with the plaster of paris, leaving a 

 flat edge outwards on the dividing line. Let it harden, then you oil or grease this divid- 

 ing edge and coat the remainder of the fruit half of an inch thick, let this harden ; the 

 apple, pear or peach is now enveloped by plaster of paris on all sides in a two parted case. 

 Separate them and you have a mould of the fruit. Now oil the inside of the mould which 

 "was next the fruit, or varnish it. Fill one half of the mould with thin plaster of paris 

 (mixed with water) as thick as molasses. Shut the halves of the mould and turn over and 

 over in all directions ; the thin plaster of paris will harden in the mould and on opening 

 the mould come out the exact shape of the apple, pear or peach moulded. Now take it 

 and smooth it and put in a stem. To paint it, use one part starch in water, 'one part 

 boiled linseed oil mixed. In this mix your colors and paint the color of the specimens on 

 the outside of the plaster of paris model thus made. Many dip the models in thin starch 

 water and boiled oil and dry them before painting. Thej' are the best artificial specimens 

 that are made for lecturers and exhibitions, but not as perfect as the actual fruit. 



Stakes for Flowers and Shrubs. A correspoudent informs the Technologist that he 

 has now in his possession stakes for flowers and shrubs which have been in constant use 

 for over nine years, and their points are yet perfectly sound. " I take," he says, " com- 

 mon coal tar and bring it to the boiling point in a kettle some ten to twelve inches deep ; 

 I then place the lower part of the stake in the boiling tar, immersing it as deeply as the 

 pot will allow. After remaining therein about ten minutes I take them out, allowing the 

 surplus tar to drain oflf, and roll the tarred portion in clean, sharp sand, covering every 

 part of the tar. After they have become perfectly dry I give them another coat of tar, 

 completely covering the sanded part." He keeps the upper parts well painted. 



A Pennsylvania farmer planted one acre in pumpkins, from which he harvested 

 about forty tons ; from these 200 quarts of seed were saved, which brought him fifty dol- 

 lars in cash. 



