104 JOURNAL OP THE ROYAL HORTICULTURAL SOCIETY. 



is applied to raise the contents to a sufficient temperature to kill the 

 germs ; the hot air expands until it reaches the automatic air-tight 

 capsule (which at a certain temperature is tightly screwed down or fixed 

 by one means or another). The temperature is kept for a certain time at 

 a certain height (according to the kind of fruit undergoing the process), 

 then the bottles are either lifted out and put into a cool place to get 

 rapidly cold, or else cold water is turned into the machinery whilst the 

 bottles are in it. With the decreasing temperature a vacuum is created, 

 and unless the capsules are imperfect or imperfectly adjusted, and so 

 admit the air, the contents of the jar, as before stated, should keep for any 

 length of time. 



The first appliance brought to my notice for this work was a small 

 vessel which only held a few bottles, and which, though useful as a means 

 of arousing interest, was inadequate for bottling on a large scale. 



Having started with one of these sterilisers, we found the subject 

 deeply interesting, and in the course of a few weeks we turned cut some 

 nice samples of bottled fruit. Then we were emboldened to send a small 

 exhibit to the R.H.S show in the autumn of 1901, for which we were 

 rewarded with a Banksian medal. This was a great encouragement. 



Experience and study brought the inadequacy of the pioneer machine 

 more and more home to us, with the result that last October 1 was 

 advised to bring out one which embodied our requirements in a portable, 

 tangible, practical, and workmanlike form. For this I have applied for 

 a patent, calling it the " Lady Warwick College Patent Steriliser." I am 

 glad to be able to say conscientiously that we have used the one now 

 before us continually since October, and it has never failed to come up to 

 our requirements. It claims — 



(a) To carry out the sterilisation of fruit, vegetables, jams, and milk 

 quickly and effectively, at a small expense, in a simple and portable 

 manner. 



(b) Capacity. — It is made in two sizes, A and B. Size A takes 

 28 bottles, holding 40 oz. each, or 70 lb. of fruit, or fruit and vegetables, 

 or vegetables and milk. Size B takes fifteen bottles, holding 40 oz. each, 

 or 37 lb. of fruit, or fruit and vegetables, &c. 



(c) Time. — One to two hours only are required for each charge. The 

 construction of the machine admits of a very careful storage of heat in 

 the jacket, which forms a hot-air cushion, and conserves the heat so 

 well that, after the gas or oil stove has been turned out, in one hour the 

 t l literature does not lose more than eight degrees. 



{d) Heat is supplied (1) by a Fletcher's standard burner, which 

 burns about 40 c. ft. of gas in an hour ; (2) or by an oil stove of the 

 ' Perfection ' type, with two burners, the B size steriliser being specially 

 made for the 1 Perfection ' stove; or by an ordinary kitchen range upon 

 which the steriliser can be placed. 



(e) Economy. -It is estimated to cost about 2d. an hour for gas, or 

 about Id. an hour for oil, to sterilise 70 lb. of fruit or vegetables. 



(/) Portability and Rigidity.— The steriliser is made entirely by hand, 

 and the best tinned steel is used. The weight is 44 lb. A strongly made 

 ui*v to contain the same and to use as a table can be supplied. 



(g) Accuracy of Temperature (on which everything depends).— This 



