The record-union. [volume] (Sacramento, Calif.) 1891-1903, 1892-05-19

Professor Hilgard of the State Univer-
sity Experiment Station has issued the
following important circular:
UNIVERSITY EXPERIMENT STATION,
BERKELEY, Call, May Is, 1892.
Inc summary information given below
Is issued IN transient form in response to
an urgent demand on the part Of intend
Ing exhibitors.
Inc conservation of fruit samples for
the columbian Exposition, that are,
therefore, to remain in good condition for
over year, necessarily involves more
care and precautions than need be en-
ployed for exhibits that are to serve sim
ply Tor one fair season. Nor IS 1t possible
TO give one sweeping formula that will
serve equally well for all fruits without
any brain work on the part of the opera
tor. This should be distinctly under
stood from the outset; and the cOnSldera-
ton that the Colum bian Exposition is an
extraordinary occasion, OF unusual i'm
portanee, should justify the exertion of
an exceptional degree of care in putting
up samples. This involves, not merely
the following out Of a set rule, but the eX
ercise of some discretion and skill on the
part of those desiring to be. and to re-
main, well represented at the great fair
by their products.
In the first place, the fruit should be
properly selected; neither too unripe to
show its distinctive features, nor so ripe
as TO be readily bruised in transporta-
ton. The rule should be to take the
fruit as unripe as is consistent with
proper exhibition of the size, surface,
texture and color. The greatest care
should be taken that in gathering and
handling (tne latter restricted as much as
possible) not the least bruise is inflicted.
1t is best not to touch the fruit with the
hand at all, but to handle it in piece of
tissue paper such as is used for wrapping
frni no no
paper close under the chosen specimen
and cutting the stem with a pair Of
shears, avoiding any jar or pressure.
Immediately before placing 1t in the pre-
sentative fluid it should be thoroughly
rinsed in Jet of clean water, so as TO re-
move all dust and fungous germs as
much as possible.
The preservative fluid must not only
preserve the fruit from decay, but also
from shrinkage or bursting. The latter
two conditions can, for the purpose now
in view, only be fulfilled by aScertaining
the density of the juice by means of a
must spindle," such as is familiar to
all wine-makerS, and can be found in
any winery. The operator must then
give the preservative fluid the same
density as that Of the juice. I have
heretofore attempted to give q rule by
which this density can be approximately
estimated; but for such long conserva-
ton as is desired for the Columbian Fair,
no approximation short of that which
can be attained by the use Of an ordinary
spindle will serve the purpose except,
perhaps, in the case of citrus fruits
whose thick rind prevents, to consider
able extent, the shrinkage or bursting
that is almost certain to befall all other
fruits, unless the condition of equal
density" of the juice inside and the pre-
sentative fluid outside is fulfilled. The
condemnation by the users of some of
AGENTS has tod
from a failure TO attend to this point.
The juice of fruit as unripe as that which
should be used in this case will rarely
have greater density than six degrees
of the must spindle. Those who are alb
solutely unable to obtain the use of such
a spindle may, at a guess, be successful
by making that the density of their fluid,
according to the rule given below. 1t
will then at least not burst the fruit. al
thought 1t may shrink it a little. If the
juice cannot readily be pressed for the
test, 1t can be got out by steWing the
fruit, as in Jelly-making, in jar covered
so as to completely prevent evaporation.
The best substance for the purpose of
increasing the density of the fluid to the
proper point is glycerine, which can now
be obtained In commerce cheaply enough
for all those who make up their minds to
exhibit at Chicago. Pure refined sugar,
made into clear syrup, may be subSti-
tuted but is much more apt to darken
the color of the fluid and fruit.
AS to the proportions to be used: Since
gallon of water weighs Us ounces, one
per cent. of that Tor each degree of the
must spindle) will be, in round numbers,
one and q quarter ounces, to be added to
gallon of preservative fluid for each de-
gree shown by the spindle in the fruit
juice. For example, If the spindle shows
four degrees, six ounces of sugar or good
commercial glycerine must be added for
each gallon of preservative fluid wanted
The glycerine can be appOrtioned by
measure, instead of weight, by taking in
place of each ounce by weight that would
be required. four-fifthS of an ounce in
druggists fluid ounces.''
AS to the preservative agent to be used,
it is true that the most powerful antiseptic
ordinarily available is corrosive subli-
mate, now much employed in sanitary
distinction; but it is also such power
full poison that it seems unsafe to place il
in the hands of those who ordinarily will
put upthe fruit samples. Moreover UNI
less extraordinary precautions are used.
it give the fruit dingy, CHASTITY aspect
arising from whitish film that gathers
on the surface. At the same time, it is
the most certain of all means known TO
preserve fully the form of the fruit. If
used, it requires only four parts in thou
sand, or about half an ounce per gallon,
to effect complete preservation. Distilled
water must be used for the solution, and
only Il competent druggist should make 1t
up, and carefully label il poison" as
should also be done with all fruit thus
preserved. This fluid is especially well
adapted to the preservation of figs.
Common salt necessarily shrinks all
fruits preserved in it and darkens their
colors. Alum, frequently recommended.
is not a good preservative because, be-
sides shrinking the fruit, it dissolves the
colors very effectively, and also changes
them.
The most available perservatives, be-
cause accessible TO all and not dangerous,
while very effective, are Salicylic and sui
phurous acids-the former now readily
obtained from all druggists; the latter
generated from burning sulphur, as is
done in bleaching fruit-the latter fact
emphasizes the diffiulty encountered in
using sulphurous acid as a preserYative
for fruit samples. 1t inevitably beaches
the colors in the course of time. ii en-
ployed at such strength as to be an effect
ual preservatiye. Nevertheless, the ease
with which it can be used, and the GER
tainty with which il acts, have made 1t
1avorite for citrus fruits, apples and
other fruits not having very delicate
colors. But cherries, plums and berries
of all kinds assume bright yellowish or
almost white tint when so preserved for
length of time.
The solution is most readily prepared
in the following manner: Fill q clean keg
or barrel half full of clean, clear water,
bunghole up, and introduce cellarmen's
sulphur strip" cotton stuff passed