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AKNALS OF HORTICULTURE. 



" A Solution of Boric Acid in Water (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, the upper clear portion being poured off and the 

 remainder filtered through filtering paper. This fluid may be 

 used for the preservation of red and black raspberries, black- 

 berries, red and black cherries, black currants, and other red or 

 dark colored fruits, including red apples. 



U A Solution of Zinc Chloride (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. When poured on the yel- 

 low varieties of raspberries, this fluid has been found to pre- 

 serve their color well. It is also recommended for the preser- 

 vation of red and white currants, gooseberries, white or yellow 

 cherries, peaches, and other light colored fruits, including green 

 and yellow apples. 



U A Solution of Salicylic Acid (one dram to the quart). — 

 Dissolve one ounce of salicylic acid in eight ounces of alcohol, 

 and add this to two gallons of water ; shake well, and allow it 

 to stand for a short time, when it will be ready for use. This 

 fluid has been found useful for preserving red and dark 

 colored grapes. It may also be used in place of the boric acid 

 solution for the fruits mentioned under that head, although it 

 has not proved quite so successful as the latter." 



Recipes for preserving fluids are gived by B. M. Lelong, 

 secretary of the State Board of Horticulture of California, as 

 follows. The author is not informed if the sodium prepara- 

 tion was in use at Chicago. 



" The preservatives that have given the most satisfaction 

 are sulphurous acid gas and bisulphite of soda. In preparing 

 the former, many have met with disappointment because of 

 lack of experience required to make it uniformly, by not fol- 

 lowing the details closely. Those contemplating the prepara- 

 tion of fruit samples, I would advise to procure sulphurous 

 acid, which can be obtained from our wholesale druggists. 

 Mr. Justinian Caire and Messrs. Reddington & Co. of this city, 

 will furnish it in five-pound bottles at 35 cents per pound. 

 Two ounces of sulphurous acid to the gallon of water is the 

 required amount to preserve most fruits. In using the acid, 

 better results will be obtained than by undertaking to make 

 sulphurous acid gas, especially without some experience. Of 

 bisulphite of soda, use Merck's Dry Pure Sodium Bisulphite, 

 obtained from wholesale druggists in pound bottles, costing 

 65 cents per pound. Use one-half ounce per gallon of water 



