The Canadian Horticulturist. 199 



PRESERVATION OF FRUITS FOR CANADIAN DISPLAY AT THE 

 CHICAGO EXPOSITION. 



E are just in receipt of an interesting circular from Prof. Wm. 

 Saunders, Executive Commissioner for Canada, giving a list of the 

 various fluids recommended for preserving fresh fruits in glass jars 

 for the Chicago Exposition, ^^■e give our readers a large extract 

 from the same, tor it is often useful to know what preserving fluids 

 ^]^ are best, for other purposes as well. 

 General Directions.— Select the finest specimens of the fruit both as to 

 form and size. Handle them carefully to avoid all bruising and place them in 

 bottles, arranging the specimens so as to show the fruit on all sides. F'ill each 

 bottle to the neck, then pour on the fluid recommended, filling the bottles to 

 within half an inch of the stopper so as to entirely cover the fruit, then place the 

 stopper in the bottle and run a little melted beeswax or parafifine over the joint to 

 make it air tight. Tie the stopper down with a piece of canvass or strong cotton 

 and attach to each bottle a label containing the following particulars : Name of 

 variety of fruit, character of soil on which it was grown, the name of the grower 

 and post office address, adding the name of the province in which the party 

 resides. Wrap the bottles in paper to exclude the light, and preserve in a cellar 

 or other cool place where they may be kept from freezing until required for 

 exhibition. Strawberries and raspberries should be cut from the plants or 

 bushes with a pair of scissors, leaving a short piece of stem attached. 



Fluid No. i. — Coal Oil or Kerosene. This fluid has been found more satis- 

 factory than any other yet tried for preserving strawberries for exhibition. Being 

 lighter than water the berries sink in the fluid and their natural form and appear- 

 ance may thus be well preserved. It has also been found useful for Blackcap 

 raspberries. Fruit preserved in this fluid should be free from drops of water 

 (dew or rain) on the outside. 



Fluid No. 2. — A solution of Boric Acid in water in the proportion of one 

 per cent. This may be made by dissolving half a pound of Boric Acid in fifty 

 pounds of water, agitating occasionally until the solution is complete. If the 

 fluid is not clear it may be allowed to stand and settle and the upper clear 

 portion poured off and the remainder filtered through filtering paper. 



This fluid may be used for the preservation of red and black raspberries, 

 blackberries, red and black cherries, black currants, and other red or dark 

 coloured fruits, including red apples. 



Fluid No. 3. — A solution of Zinc Chloride in water in the proportion of two 

 per cent. 



This is readily made by dissolving one pound of Zinc Chloride in fifty pounds 

 of water. Allow the mixture to stand, pour off the clear fluid and filter the 

 remainder. 



