AMERICAN INSTITUTE. 



359 



changes do not occur when water is exchided, or when the sub- 

 stances are exposed to the temperature of 32 deg. In Liebig's 

 Organic Chemistry, in its application to agriculture and physi- 

 ology, I have found much. I have given it as the best authority 

 on this most important subject. It seems to arrest the attention 

 of more minds at present than at any former period. As so much 

 fruit is lost to the farmer, not even his stock can consume sub- 

 stances that may be preserved as good, healthy and most accep- 

 table food for the human family in the cold season of the year, 

 when they cannot be procured in our fertile soil, but should be 

 kept till the coming season again affords us the same oppor- 

 tunity. 



The phenomena of animal and vegetable life are peculiar to 

 themselves; they stand in certain relation to each other, and de- 

 pend upon certain causes. Heat alters the original mode of 

 arrangement of the atoms, and consequently the equilibrium of 

 their mutual attraction. No organism, no portion of an animal, 

 vegetable or plant, is capable, after the extinction of vital energy, 

 of resisting the chemical action which air and humidity exercise 

 upon it. In No. 45, " Scientific American" for 1855, the prin- 

 ciple and construction of my preservatory are explained and 

 illustrated. Apples, pears, &c., should be packed in good oak 

 barrels, resting on their sides in tiers, not more than four high. 

 If the ice be kept as directed, the temperature will be from 40 to 

 45. Then the seven conditions indispensable for preserving fruit 

 are attained. 1st. The temperature be 10 degrees above freezing. 

 2d. That it be uniformly equal. 3d. The fruit room be dark. 

 4th. That the atmosphere be more dry than humid. 5th. That 

 the carbonic acid, disengaged from the fruit, be retained by the 

 absorbents. 6th. These and the construction of the preservatory, 

 will cause the air to be sweet. 7th. That the fruits so placed, 

 diminish the pressure as far as possible. I have given twenty 

 methods for preserving fruit. I hope fruit growers and consu- 

 mers will thoroughly investigate and practice the best, so that 

 sound fruit retaining its ai-oma, be plentiful at all seasons of the 

 year. Other substances, such as alcohol and sugar, need not 

 be substituted for well flavored fruits. By using the preser- 

 vatory dairy, products, eggs, meat, &c., are kept fresh at all 

 seasons. 



Mr. Wm. J. Stevenson, on behalf of Messrs. Wells & Provost, 

 explained their process, as follows : 



