Fruit Preservation. 



6i 



cord should be completed by dressing them with another 

 brush dipped in the following solutions : — 



Methylated spirit - - I litre = if pint. 



Iodine .... 2 grammes = 31 grains (by weight). 



7. The operation is finished, after this spirit has evapo- 

 rated, by painting upon the cord and the region of the 

 umbilicus a thick layer of collodion and iodine (1 per cent.), 

 applied with a third brush. When the collodion is dry the 

 calf may be left to the care of its mother. 



Fruit Preservation. 



An interesting report on the question of the prospects of 

 fruit preservation in this country has been drawn up by the 

 Principal of the South-Eastern Agricultural College, Wye, 

 and presented to the Technical Education Committee of the 

 Kent County Council. Mr. Hall states that as regards the 

 bottling of fruit on a small scale there is little or no diffi- 

 culty in producing a satisfactory article from fresh fruit and 

 sugar, with the use of several different patterns of self- 

 sealing bottles that are on the market. Although to produce 

 the most attractive article a few details, as to the strength 

 of sugar solution for various fruits, the time, and tempera- 

 ture, require investigation, enough is known for the guidance 

 of people who bottle for domestic consumption. He depre- 

 cates, however, the use of antiseptics, especially salicylic acid, 

 a^> being unnecessary and, in his opinion, harmful. 



But while bottling fruit on this small scale is easily done, 

 and might well be part of the routine of every household, 

 Mr. Hall is of opinion that it cannot be taken up by the 

 fruit grower on a large scale, least of all as an occasional 

 means of coping with a year of glut. "The plant required/' he 

 says, "and the staff of workers would be expensive, unless they 

 can be employed during more than the brief fruit season. In 

 fine, fruit bottling must be regarded as much the same kind 

 •of industry as jam-making, and there is plenty of experience 



