366 TRANSACTIONS OF THE 



meadow where many kinds of fish graze and grow fat. This 

 Laminaria is gelatinous, contains much sugar and soda, which, 

 as it dries, exude and look like thick frost upon it, and the plant 

 is excellent as manure. 



Messrs. Wells and Provost opened many of their cans of pre- 

 served fruit for trial ; the members generally tasted of their con- 

 tents, strawberries, gooseberries, &c., and were pleased with them. 



Dr. Waterbury moved that instead of adjourning the meetings 

 of the Club (as usual) over the fair into November, the meetings 

 be continued weekly, and held at the Crystal Palace while the 

 fair continues. Seconded and carried unanunously. 



The Club adjourned to Tuesday next at noon. 



H. MEIGS, Secretary. 



September 25^/i, 1855. 



Present — ^IVIessrs. Dr. Shelton of Jamaica, Long Island, Dr. 

 Drummer of Jersey city, Mr. Judd, Mr. Solon Robinson, Mr. 

 Pardee, Mr. Parker, Mr. Clark of Brooklyn, Paul Stillman, Judge 

 Van Wyck, Mr. Barlow, Mrs. Chapin, and others, fifty members, 

 of whom twelve were ladies. 



Paul Stillman in the Chair. 



Henry Meigs, Secretary. 



ORANGE JUDD. 



Mr. Judd, in response to the call of the President, said he came 

 to hear and learn more than to give information. He hoped the 

 discussion would be confined to best common methods — those 

 adapted to general use. He objected to the use of any metallic 

 cans, and especially to those soldered with the common " soft 

 solder'' which contains lead. Sugar of lead (acetate of lead) — a 

 powerful poison — is produced by the action of acetic acid (vinegar) 

 upon lead, and it is well known that this acid is produced 

 abundantly in the fermentation of fruits. 



The chairman — I am careful in the cans I use to let no solder 

 enter the can. 



Mr. Judd — This is next to impossible, and if it were the tin is 

 itself acted upon. Glass bottles of any shape and size, or glazed 

 stoneware jars are the best preserving vessels. To make bottles 

 tight, fit in a dry cork or wooden stopper; remove this and put 

 in the cooked fruit and let it cool. Next dip the cork or stopper 

 in melted beeswax, and while still warm, thrust it into the dry 

 mouth of the bottle. It can then be covered over with bees- 



