To preferve the Specimens of Plants. 303 
The method of preparing fruits, as apples, plumbs,, 
cherries, peaches, and the like, is as follows : 
The fineft and largefl pears, that are foft and not 
floriy, are fitted for this purpofe; fird pare them nicely, 
without fqueezing them, taking care not to hurt the dalk 
or crown ; then put them into a pot of rain or frefh fpring 
water, cover it, and let them boil gently, till they be¬ 
come throughly foft; then take them out, and put them 
into a bafon of cold water, then take out one of them, 
and holding it by the dalk with one hand, and with one 
finger and the thumb of the other hand rub the pulp 
gently off, beginning near the dalk, and rubbing equally 
towards the apex; and you will eafily fee in the water 
how the pulp feparates from the fibres, which being ten¬ 
dered near the extremities, there the greateft care mud 
be taken. No inftrument is of ufe in this operation, ex¬ 
cept lad of all a penknife, to feparate the pulp flicking 
to the core. In order to fee how the operation advances, 
fling away the muddy water from time to time, and pour 
on clean. All being feparated, the fkeleton is to be pre- 
ferved in fpirits of wine; the fame is to be obferved with 
apples, plumbs, peaches, and the like. 
Carrots, and other roots, that have woody fibres, mud 
be boiled without paring, till they grow foft, and the 
pulp comes off; not only feveral forts of roots, but like- 
wife the barks of feveral trees, may be reduced into ike- 
letons, prefenting rare and curious views of vegetables. 
To preferve the fpecimens of plants. 
P Repare two iron plates as large as the fpecimens you 
intend to preferve, let them be pretty thick, and 
very fmooth on each fide, with holes for ferews at each 
comer ; 
