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Show 1 n j ' PRESERVING FRUITS FOR EXHIBITION. EX-HIBITION. B. O. Longycar, Associate Professor of Botany, Colorado Agricul-? Agricul-? tural College, Fort Collins. A great many experiments have been made in, the attempt to find some fluids or solutions in which the more perishable fruits could be kept for cx- htbition at fairs and exposition.-,. Sonic of these have proved very satisfactory sat-isfactory for certain fruits, but it is doubtful if any process will' ever be disqovcrcd by which-the softer Winds, such as strawberries and raspberries, can be kept for any considerable I length of time without much' change in color. ' The specimens to be preserved should be the most perfect obtainable, obtain-able, froc from all blemishes and imperfections. im-perfections. In most cases fruit of a fair degree of ripeness is better than paiHy green ispecimens. Exhibition jars should be of clear white glass and preferably, with ground glass stoppers. The tall, cylindrical cy-lindrical form is desirable, especially for the smaller fruits, The sorted fruit is first carefully placed in the jar which is then filled with clear water. After standing short time the water should be poured off so as to remove all particles of dirt from the jar and contents. The jar may then be filled with the preserving pre-serving fluid and kept in a dark, cool place until the time for exhibition. Frequent examination should be made to determine how" well the fruit is . keeping. If the iquid becomes colored col-ored from the fruit, it should be poured off and replaced by fresh fluid. The following formulas have been successfully used at the Colorado Agricultural Ag-ricultural College, especially with plums, grapes, cherries, currants, and gooseberries: Formalin, s parts; saturated solution solu-tion of common tabic salt, 10 parts; water (boiled and cooled) enough to make 100 parts. This may be made up by measures as follows: Formalin, 1 pint; salt solution, so-lution, 2 pints; water, 17 pints. When made up, the solution will keep indefinitely. Another solution weaker in formalin has also been .used here satisfactorily. The proportions propor-tions are: Formalin, 3 part3; salt solution, so-lution, 10 plarts; -water enough 4o make 100 parts'. For raspberries, the following mixture mix-ture is recommended: Formalin, 1 part; glycerine, 10 parts; water, 89 parts. Strawberries may be preserved fairly fair-ly well in a saturated solution of common com-mon salt, 'and bcitcr still in a fluid composed of formalin, 1 ounce; alum, 1 dram; glycerine," 5 ounces; water, 3 pints. Red currants keep best in a solution solu-tion of corrosive Sublimate, 1 part; glycerine, 10 parts; water, 89 parts. The corrosive sublimate must be dissolved in hot water and the solution solu-tion and fruit preserved in it should be labeled poison, as it is very deadly if swallowed. The glass stoppers of ibottles and ' jars may be made perfectly tight by smearing the ground surface with a small amount of light colored vaseline. vase-line. This will also prevent, in great measure, the sticking of the stoppers when it is desired to remove thenr. |