The Canadian HoRTicui/rirRisr. 201 



EXPERIMENTS WITH FRUIT PRESERVATIVES FOR EXHIBITION 



PURPOSES. 



URING the past three years experiments have been carried 

 on at the Central Experimental Farm, with the object of 

 ascertaining the effect of certain chemical solutions in pre- 

 serving fruits. In view of the coming Exhibition at Chi- 

 cago, and the necessity of placing samples of the fruit of 

 the Dominion on the tables next May, in bottled form, 

 the publication of the most important results so far obtained — though in some 

 instances they are given tentatively — will, it is believed, prove interesting and 

 useful to intending exhibitors and those who have charge of the fruit displays 

 from the various provinces. 



While many of the solutions tested have not proved to be successful fruit 

 preservers, others have given good results. The work is still in progress, and 

 the confident hope is entertained that before long it will be possible to give 

 more definite instructions in regard to the proper fluids for the different fruits. 



In considering this matter, it is necessary to remember that not only must 

 the fruit be preserved from spoiling, but that its color and form be retained. 

 While a certain solution may serve to retain the form and texture of the fruit, it 

 may be found to discharge or extract the color. Again, on account of the den- 

 sity of the fruit-juice being greater than that of many preservative solutions, 

 osmosis takes place — the fruit bursts and the whole becomes an unsightly mass. 

 To overcome this latter trouble, glycerine has been used. If glycerine is added 

 to the fluid until the fruit remains suspended in the mixture (not floating on 

 top), the fruit will not be apt to burst or shrink, as the fluid will be of the same 

 density as that of the fruit-juice, and there will be no interchange of liquids. 

 From 5 % to 10% of glycerine are the quantities recommended. Fairly satis- 

 factory results, however, have been obtained without the addition of glycerine, 

 when the following were the preservatives used : 



Chloral Hydrate. — Four ounces to one gallon of water, for red currants, 

 cherries, grapes and raspberries. This extracts the color of high colored fruits, 

 somewhat, but, as a rule, not to the same extent as salicylic acid. It is, how- 

 ever, more expensive. 



Corrosive Sublimate. — For red and black grapes, dark colored cherries and 

 currants, it is advisable to use two solutions, the one in the proportion of one- 

 quarter ounce to the gallon of water, the other half an ounce to the gallon. The 

 latter strength, while preserving most thick-skinned fruits perfectly, is apt to coat 

 them with a thin white film of calomel. It is, however, useful for preserving such 

 varieties of grapes whose general appearance would not be much affected by 

 this deposit, and, according to Prof. P. Pichi, of the Agricultural School, Cog- 

 nelians, Italy, may serve to replace the weaker solution after the fruit has been 



