564 Preventing the Decay of Ripe Fruit, [dec, 



showing- the first stage of this disease were immersed for a 

 quarter of an hour in a solution of formalin of the strength 

 given above, and afterwards dried. This was done during the 

 last week in August ; the spread of the diseased spots was com- 

 pletely arrested, and the apples are still — end of November — in 

 -good condition. A dozen similarly-affected apples, collected at 

 the same time but not treated with formalin, were completely 

 rotten by the end of September. 



By employing the method of treatment described, pitted or 

 slightly diseased apples can be kept in a condition fit for use for 

 several weeks longer than when no treatment is applied. This is 

 a point of some importance both to grower and fruit dealer. In 

 the case of cottagers and others who store a certain quantity of 

 apples for winter use, it would well repay the very small cost 

 and trouble incurred to treat all apples previous to storing. 

 The method is simple ; put ten gallons of water (preferably rain 

 water) into a cask or a zinc bath ; add three pints of formalin : 

 mix thoroughly ; then immerse as many apples, contained in a 

 •net or loosely- woven sack, as the water will cover. The fruit, 

 after remaining in the solution for ten minutes, the sack being 

 partly lifted up two or three times to ensure every part of its 

 ■contents coming into contact with the liquid, should be removed 

 from the sack and placed on a layer of straw, hay, or some suit- 

 able substance to drain and dry. It is not necessary to 

 immerse in water, after their removal from the formalin mixture, 

 apples that are intended for storing. Plums, strawberries, and 

 other soft fruits should be placed in a sieve or some such firm, 

 open structure for immersion in the solution. 



The strength of the formalin solution does not deteriorate by 

 use, so that the process of sterilizing batch after batch of fruit 

 can be continued until the solution is practically used up in the 

 process. 



However valuable the method of fruit preservation described 

 here may be in extending the duration of ripe fruit in good con- 

 dition at home, the greatest benefit, as stated in a previous 

 report on the subject, will be in connection with imported fruit. 

 Many kinds of tropical fruit that, owing to their rapid deteriora- 

 tion and decay, never reach our shores, could be introduced if 

 treated in this manner before shipment. The fact that many 



