THE COLUMBIAN EXPOSITION. 



67 



and add four ounces alcohol. The addition of alcohol prevents 

 the fruit from bursting. Pure sodium bisulphite does not 

 deposit, and the solution is applied to the fruit as soon as it is 

 dissolved. To prevent floating particles from going into the 

 jar, the solution should be passed through cloth or filtering 

 paper. Great care must be used not to allow these acids to 

 come in contact with metals of any kind. In using sulphurous 

 acid, the best way is to place the fruit in the glass jar, which 

 must be clean, and fill it with water ; after leaving it stand a 

 half hour to allow the air to escape, pour in the acid and cover 

 immediately. In using bisulphite of soda, the required amount 

 should be placed in the glass jar, a half pint of water poured 

 on it, and left standing. The soda will soon dissolve, then the 

 jar is filled with water and the required amount of alcohol 

 added. The solution is then passed into another jar through 

 cloth or filtering paper, then poured on the fruit and covered 

 immediately. " 



Cold Storage for Fruit. Shipping. — One of the many 

 lessons taught by the pomological displays was the fact that 

 apples and grapes from cold storage, contrary to the accepted 

 opinion, keep as well, when exposed to ordinary conditions, .as 

 similar fruits kept in house cellars. The New York fruit from 

 cold storage kept for many weeks when exposed upon the 

 shelves, enabling the State to display many varieties of apples 

 throughout the summer, and some varieties of grapes in July. 

 It was not designed that the fruit should be kept upon the 

 tables for a great length of time, but in consequence of the 

 burning of the cold storage builing on July 10th, in which 

 New York lost all its stored fruit, it was impossible to replenish 

 the shelves. It was found also that apples and other fruits 

 kept best in cold storage when each fruit was separately wrap- 

 ped in paper. 



It appeared to be the general experience that perishable 

 fruits, as strawberries, carry best in shipment if packed in 

 very tight cases, with no provision whatever for ventilation. 

 This is coming to be the opinion of growers and merchants, 

 also, and it is sustained by chemical considerations. It is 

 essential to the best results from close packing, however, that 

 the fruit be dry and cool when placed in the cases. 



Strawberries and other soft fruits were found to ship best 

 in crates with a compartment for each fruit, after the pattern 

 of egg crates. A square of cotton wadding should be placed 

 below and above each fruit. Cotton batting is objectionable 

 because it adheres to the fruit and is removed with great diffi- 

 culty. The most perfect collection of strawberries at the Fair 

 was packed in the manner described, and the fruit traveled 



