ee H, 
June 1, 1909 
THE AUSTRALIAN GARDENER. 
23 
St. Vigeans.—View from Terrace, looking West. 
®ach step of the process will, perhaps, be 
better understood when the theory is 
fully comprehended. All fruits having 
attained a certain degree of ripeness fer- 
Ment more or less readily. In the pre- 
Paration of fruit pulp, as in canning, a 
Sufficient degree of heat is employed to 
destroy all germs of fermentation. While 
that degree of heat (in no instance should 
it be allowed to fall below 180 deg. Fahr) 
is still maintained the tins are soldered, 
So that the atmospheric air is entirely 
€xcluded, and with the air the germs of 
fermentation. It will be evident that 
there must be no time lost before her- 
Metically sealing the tins when once the 
fruit has been removed from the fire- 
heat. 
— Necessity for Careful Testing of 
Tins. — 
It is essential that each tin should be 
Carefully tested before being finally 
Packed. For this reason it is advisable 
to defer packing for shipment for ten 
d8ys or a fortnight after preparation. 
During this period, if the conditions are 
favorable, as is usually the case during 
the fruit season, fermentation in the 
defective tins will have commenced. Tins 
that have been hermetically sealed, on 
cooling, show contraction. The reason 
of this is that the contents expand under 
the heat employed, and again contract in 
cooling, leaving a vacuum which the 
atmospheric air endeavors to fill, com- 
- pressing the tins in its efforts to do so. 
Those that have a hole, however small, 
will keep their usual shape, the air 
entering as the contents of the tin con- 
tract in cooling. When fermentation 
has commenced this will frequently 
bulge out, owing to the expansion of the 
contents, caused by the gas formed in 
fermentation, To make quite sure tins 
may be plunged upside down in boiling 
water, when the expansion under heat 
will cause bubbles to rise from each 
defective tin, and the weak spot on each 
can be marked and resoldered. Fruit in 
defective tins will require to be treated a 
second time, as at first, but if fermenta- 
tion has commenced the flavor will have. 
so deteriorated that it should not be 
graded first class, the current market. 
value being lessened in proportion to the 
loss of quality, probably one-half, 
— Farm.’ 
ler a 
The wraps on all budded nursery stock 
may be removed any time now. ; 
Sere reoseeevorconnee 
In choosing varieties of fruit to plant 
ascertain the varieties of fruits which 
find most favor in the markets, then 
select such kinds as will thrive best in 
your soil and climate. After planting, 
work, manure, and prune these in the 
most up-to-date manner, and when they 
come into bearing, grade the fruit care- 
fully, pack it neatly—in a word, do every 
part of the work thoroughly, and you will 
not be disappointed when you make up 
your yearly balance, 
| 
| 
| 
| 
| 
, 
t 
| 
' 
I 
i 
¢ 
i 
Ss 
So ce tenet Senn 
——= 
a 
——— 
a een 
es 
