PROCEEDINGS OF THE FARMERS' CLUB. 97 



side like a dead tree, so covered in dead leaves. The tree stands on the 

 south side of a high fence and willow hedge, not more than two and a half 

 feet from the hedge. Some currant bushes shade the ground under the 

 tree, and I found on digging out the dirt it had accumulated around the 

 tree five or six inches higher than the proper level. The ground this spring 

 has been quite wet. Now, can you give me any advice what to do to save 

 my trees, for I perceive that another one, ten feet distant, is going the 

 same way, while it hangs full of apples. I find on cutting the twigs that 

 have begun to die that the wood at the heart is black, while the thrifty 

 twig of the same size is bright." 



Mr. Carpenter said: This appears to be the same disease as the pear 

 blight, for which no remedy is known. I have lately observed something 

 like it in a neighbor's orchard. In one case it was attributed to a wound 

 in the tree. We know death sometimes occurs from trimming off large 

 limbs. If an orchard is properly managed they should be trimmed when 

 young. 



Mr. Wm. Lawton. — I have trimmed very large branches off my apple 

 trees, and have seen no ill effects. When you find trees in this state the 

 excess of wood must be removed, or they must always remain unsightly; 

 but the wounds must be properly taken care of. 



Solon Robinson. — The fire blight is most apt to occur in trees grown 

 upon the richest soil, and in just such places as described. I would clear 

 away the bushes, and make the land poorer, if possible. Lime, sand, 

 gravel or stones, might be applied to the surface with advantage. 



Preserving Fruit in Air Tight Cans. 



Mr. C. S. Osgood, of Coos, N. H., asks "whether, in preserving fresh 

 fruits in sealed cans, it would answer as well to exhaust the air by 

 means of a pump as by the usu^l method, by heat; as the flavor of some 

 fruits, especially the strawberry, is materially injured by even so little 

 heating as is requii'ed to raise steam. I know that according to theory it 

 could make no difference by what means air is expelled; but as there is 

 often a wheel within a wheel, first sight theories and second thought 

 practice are often found not to agree, so I would not dare rely on the air 

 pump for more than a mere experiment, till better informed than now, as 

 perhaps the slight working of the usual way helps in the preservation, and 

 perhaps the slow process of raising the heat disengages the air combined 

 with, or contained in the fruit and their juices, more fully than would be 

 done in the much shorter process of the air pump. But if it is known that 

 the exhaustion of the air by the pump is equally efiective, I could give 

 such directions as would enable any one knowing something of the princi- 

 ples involved, and having a tolerable aptitude for tinkering, to construct 

 a pump and use it with success and little trouble. For myself to get up 

 the necessary apparatus ready for operation, would only involve an expense 

 of some ten cents, and two or three hours' amusement." 



Prof. Mapes. — I have had a good deal of experience in putting up various 

 fruits and vegetables in air tight, exhausted vessels, particularly mush- 

 rooms, which the French do put up by pumping out the air; but some 

 things are very difficult to preserve in this way, because it is almost 



TA-M. Inst.T t 



