1738 



ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 



Preserving Fruits for Exhibition 



Fruits for preservation and show pur- 

 poses should be put up when very firm, 

 and for at least 48 hours after being put 

 into the preservative fluid should be kept 

 under a low temperature and in a dark- 

 ened room. 



Following are some of the preservative 

 formulas: 



Formalin, 1 pint 



Salt solution, 2 pints. 



Water, 17 pints. 



When made up, the solution will keep 

 indefinitely. Another solution weaker in 

 formalin has also been used here satis- 

 factorily. The proportions are: 



Formalin, 3 parts. 



Salt solution, 10 parts. 



Water enough to make 100 parts. 



For raspberries, the following mixture 

 is recommended: 



Formalin, 1 part. 



Glycerine, 10 parts. 



Water, 89 parts. 



Strawberries may be preserved fairly 

 well in a saturated solution of common 

 salt, and, better still, in a fluid composed 

 of formalin, 1 ounce; alum, 1 drachm; 

 glycerine, 5 ounces; water, Z pints. 



Red currants keep best in a soliition of 



Corrosive sublimate, 1 part. 



Glycerine, 10 parts. 



Water, 90 parts. 



The corrosive sublimate must be dis- 

 solved in hot water and the solution and 

 fruit preserved in it should be labeled 

 poison, as it is very deadly if swallowed. 



The glass stoppers of bottles and jars 

 may be made perfectly tight by smear- 

 ing the ground surface with a small 

 amount of light-colored vaseline. This 

 will also prevent in great measure the 

 sticking of the stoppers when it is de- 

 sired to remove them. 



Pboduce m Transit, Cois-teol of. See 

 Reduction of Waste in MarTceting, p. 1327. 



Propagation of Fruits 



Partictilar Methods by Which Yadotis 



Fruits are Multiplied 



Barberry— Cuttings of mature wood; 

 seeds. 



Orange — Seeds; seedlings budded or 

 grafted. 



Figs — Cuttings, either of soft or ma- 

 ture wood. 



Mulberry — Cuttings of mature wood. 

 Some varieties are root-grafted and some 

 are budded, 



Olive — Cuttings of mature or even old 

 wood. Chips from the trunks of old 

 trees are sometimes used. 



Pomegranate — Cuttings, layers and 

 seeds. 



Apple and pear — Seeds; seedlings bud- 

 ded or grafted. 



Peach and other stone fruits — Seeds; 

 seedlings budded. Peach trees are sold 

 at one year from the bud, but other stone- 

 fruit trees are planted when two or three 

 years old. 



Quince-— Cuttings usually; the cuttings 

 often grafted. 



Grape — Cuttings of from one to three 

 buds; layers. 



Currant and gooseberry— Cuttings. 



Raspberry, red — Suckers from the root; 

 root cuttings. 



Raspberry, black— Layers from tips of 

 canes; root cuttings. 



Blackberry— Root cuttings; suckers 

 from the root. 



Dewberry—Layers of tips of the canes; 

 root cuttings. 



Dwarf Juneberry — Sprouts or suckers 

 from the root. 



Cranberry — ^Layers or divisions. 



Strawberry— Runners; tip cuttings. 



Stocks Used for Various Fruits 



Almond — ^Peach, hard-shelled almond, 

 plum. 



Apple — Common apple seedlings. Para- 

 dise and Doucin stocks, crabapple and 

 wild crab. 



Apricot — ^Apricot and peach in mild 

 climates and plum in severe ones. Mari- 

 anna. 



Cherry — Mazzard stocks are preferred 

 for standards; mahaleb stocks are used 

 for dwarfing. The wild pin cherry 

 (Prunus pennsylvanica) is sometimes 

 used as stock in the Northwest on ac- 

 count of its hardiness. Seedlings of 

 Morello cherries are also used there. 



Medlar — ^Hawthorn, medlar, quince. 



