The morning call. [volume] (San Francisco [Calif.]) 1878-1895, 1890-05-23
FRUIT PERSONALITIES,
Director Hilgard Condemns the
Use of Sulphur.

E. w. Hilgard, Director of the Agricul-
tural Experiment Station at the State Uni
versiry, Berkeley, has issued a bulletin
treating of Dreservative fluids for fresh
fruits and the sulphuring Of dried fruits
Concerning the first, in reply to the in
quiries as to the best method of preserving
fruit for exhibition at fairs the following
recommendations are made:
FHst-All fermentation, holding or other
fungOus attacks must be prevented by ''steriliZ-
Ing the outside OF the fruit and the air or liquid
around II.
SecOnd-Tbe preseryative should be an anti
sepue liquid, devoid of all alkaline solutions, such
as cyanide Of potassium, sllicaIe OF soda, ETC.,
and The stronger ACIDS, Including acetic acid or
vinegar.
Third-The liquid should not extract or change
the color OF the NUT This excludes alcohol aud
common salt.
fouun-It should not swell tue fruit nor
shrink IL.
The following autiseptics are recon-
mended: Salicylic acid, bOracic acid, sui
pnurouS acid, and its compound, biSuipkite
Of soda and Of lime), last. but not least, BIZ
chloride of mercury or corrosive sublmate.
a solution of one ounce of salicyllc acid
to i've gallons OF water, to which as much
glycerlne has been added as corresponds
to the fruit juice, constitutes a preservative
fluid which has given much satisfaction.
Boracic acid, while generally good, some
times soitens the skin and changes the color.
Sulphurous acid, cOmbHed with bisulphite
| vi Soud, stutftll} SOU uUubE TIE name Oh
California Fruit Salt" is recommended
| for canned fruit. 1t takes from live TO eight
| ounce per gallon. The following recipe
| for preServative liquid has given good sat
I iSfactiOn:
Put 80 gallons OF water into 4O-gallon barrel !;
float on top of the wafer tin pan, III which put
| portion Of 20 cents worth OF sulphur. Set the
| sulphur Oh hre and cover tightly until the fire
| goes OUT renew tile sulphur until the whole is
| consumed opening the barrel for renewal OF air
between The doses.
Corrosive sublinate for grape punches is
| recommended when diluted at the ratio of
| half an ounce of the sublimate to a gallon
OF distilled water In this case much care
| must be exercised, and all put in lars so
| treated should be labeled poison" No
metal must come in contact with the solu-
| ton, or it will be decomposed.
Touching the Sulphuring of dried fruits
| the object advanced is twofold the bright
| ening OF the color and the preserving of the
| fruit from the attacks OF insects. The cir
| cular Is strongly opposed TO the use Of sui
| phur, as the gas destroys the taste and
| causes the fruit to smell like a chemical
| factory. 1t also makes the fruit unhealthy
| to use, frequently causing headaches like
| sulphured wines. Examples are given Of
the amount Of sulphuric acid in sulphured
apricots and prunes and their CONSEQUENT
| great deterioration in value. However as
| long as the public is willing to pay from 80
to % per cent more for the ''wnited sepul-
| cheers OF sulphured fruit" so long will the
| practice continue. In European countries
| the law prevents the sale of sulphured fruits
| as Injurious to health"
a strong appeal Is made for the introduce
| ton this year Of a frst-class article of "un-
sulphured dried fruit"