The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1890-07-31
Preserving Fruits for Exhibition.

Grain OF all kinds should be cut at the
time It is ripening, but not fully ripe,
otherwise the seeds will drop out and
leave the straw bare. It should not be
cut too early, for the reason that the seeds
then shrivel. After cutting it should be
exposed to the sun for two or three days
to thoroughly dry it. 1t should not be
allowed to get wet, for it then becomes
discolored. After drying it should be tied
in sheaves and packed away in mouse
proof boxes, with little camphor. One
mouse can, totally destroy Il grain exhibit
by eating off the heads.
Corn stalks, sorghum stalks, ETC., should
be hung in dry room and be suspended
from the ceiling or from hooks on high
wall, beyond the possibility Of mice get
ting ct them.
GRAIN IN THE SEED.
Thrashed and cleaned grain Of all sorts,
as well as seeds Of sorghum, corn, pop
corn, beans, castor beans, peas and pro-
ducts Of similar size and form can be
exhibited to advantage in neat boxes,
sacks or jars.
HANDLING OF FRUIT.
The most perfect specimens Of each
kind should be selected, great care being
taken that they are not over ripe. The
best time to pick fruits for exhibition is
when they have acquired the proper color,
but are yet hard. They should be han
died carefully and not allowed to be
bruised in any way. Before shipping, a
fumigation in sulphur vapor will benefit
them, as that process tends to remove
causes Of decay. A fumigation of ten to
fifteen minutes duration is usually suffi-
cient, and will not affect the color Of the
fruit.
FRUIT IN JARS AND PRESERVING LIQUID.
For temporary exhibits, say Of three or
four months, the French candy jar with
glass cover will do very well for larger
sizes, and the salt-mouth jar, used by
druggists, will answer very well for the
small fruits. The one-half gallon salt
mouth jar is perhaps the most convenient
form.
PRESERVING LIQUIDS.
A considerable numbered liquids Of this
character are in use; some are covered by
patents, others are not. Alcohol is gen.
orally supposed to be the only available
liquid, while in fact 1t is the only one that
should not be used in the preservation Of
fruits and vegetables. A good preserving
liquid is generally made as follows:
Get large whisky barrel, the larger
the better; knock out one end, and one
inch from the other end bore hole and
insert common vinegar faucet. Set the
barrel open end up and place few bricks,
stones or blocks Of wood on the inside to
q height Of six inches, and pour water in
the barrel until Il stands about four
inches deep. On the bricks set an EARTH
en- pan or flower pot. In this put one
half pound common sulphur, and sprinkle
over the. top about half a teaspoonful Of
chloride Of potash. Take the end pieces
that were knocked out and fasten them
together firmly for a cover. Set fire to
the chloride Of potash and sulphur; throw
q gunny sack over the top, place the
cover on snugly and over this an oil-cloth
or old gum coat held down with hoop,
30 as to make the barrel as near alright
as possible. Tie sulphur will burn about
q half hour, and the barrel should be left
undisturbed for at least four hours. The
sulphur in burning takes oxygen from the
air and produces sulphurious acid in the
form Of flaky smoke, which the water abb
serbs. This is the pFeservative. It should
have q very strong offensive odor) and
should taste decidedly acid.
When putting up fruit, add to the sui
phurated water about a desert-spoonful
each Of powdered alum and salt to each
gallon used. Apples will lose some color.
and 90 will few other fruits and vegeta-
bles, but It is on the whole the best pre-
sentative we know Of. Japanese persim-
mons, pears, pawpaws, carrots, tomatoes
and peppers hold color for all time.
The fruit will not be eatable after this
treatment, but will have splendid APP
pearance and retain the same for several
years II the jar be air-tight.