85S TRANSACTIONS OF THE AMERICAN INSTITUTE. 



in a state of captivity. He thinks it quite possible to produco, by snch 

 help and without expense, soft and warm carpets. To accomplish this a 

 number of these working' spiden^ should be confined over a space propor- 

 tionate to the extent of the work desired. 



Preservation of Fruits. 



The discussion of this subject was commenced by reading' the following 

 conununication to the Po^^/('cA?!i6' from Prof. Mapes, "On Preserving and 

 Ripening Fruits." 



At from five to eight degrees Fahrenheit above the freezing' point, fruits 

 do not lose their peculiar aroma, taste, etc. Below that temperature they 

 become neutral, turnip-like to the taste ; and much above it they change 

 flavor and mechanical structure, forming mealy instead of juicy fiesh. 



Every fruit, and each of its varieties, has a separate and distinct date at 

 ■which they should be ripened, by being placed in a dark room or closet at 

 104° Fahrenheit of heat ; when they will change color, varying in their 

 kinds, being very juicy, sugary, and highly aromatic. 



When ripened in the light, or in a partial light, they have less i^avor j 

 form less sugar — the starchy prf)ximates remaining unaltered ; have less 

 color, no blush, and are hard at the core. 



For dates in ripening, see the catalogues of Villmorin, Andreau & Co., 

 Paris, and of Le Pioy & Co., Angers, France ; both, printed in English, 

 are procurable in this city. 



To illustrate the importance of dates in ripening, the following single 

 example is given. The Duchess D'Angonleme pear, if ripened at the proper 

 date, is tender-fleshed, luscious und highly aromatic; if at any other time, 

 it is in a degree turnip-like and tasteless. 



FRUITS FOR EXPORT. 



Fruit must be gathered from the tree, wrapped in paper, and placed in 

 the detention house by or before sunrise. If the sun shines on then) for an 

 hour in the morning, and they are then boxed, while raised in temperature 

 one or two degrees by the sun's heat, some kinds will ripen at the core and 

 others at the surface, thus engendering decay ; whereas, if picked and 

 taken care of, as above directed, the ripening will be even throughout the 

 mass. 



Fruit should be picked on the day the steamer sails by which they are to 

 be sent, and should be kept in an ice-house until the hour belbre the steamer 

 starts. The boxes in which they are packed should be peforated on all sides 

 with holes, and, when carried to tiie vessel, should be covered with damp 

 cloths, so that the evaporation of the upi)er surface will keep the lower side 

 cold. Thus fruit can be safely carried four or five days, and be delivered 

 Bound, even in such mark(;ts as Bermuda. 



FRUITS FOR DOMESTIC USE. 



Apples, instead of being taken from the cellar for consumption, should be 

 removed in small lots to a closet alongside of a chimney-stack, kept at 104 

 deg. of heat, and dark. In a few days they will turn to a bright yellow. 

 Cool them before eating, and th(^y have many times the value of those dif- 

 ferently treated. 



