The weekly Floridian. [volume] (Tallahassee, Fla.) 1867-19??, 1892-09-17
From the Monthly Bulletin for September.
preserving Fluids for Food Purposes
and for Exhibition.

FROM the Monthly Bulletin for September.
Freserving Fluids for Food Purposes
and for Exhibition.
SOME NEW METHODS.
The State Chemist receives fire.
9uent inquiries on the subject of the
best method of preserving fruits, es-
pecially for exhibition purposes. The
subject is always one of more or less
interest, but is especially so at pres
ent In view of the near approach of
the Worlds Columbian Exposition
and the natural desire which is felt
that the various tropical and semi
tropical fruits which are grown in
Florida shall have adequate repre-
sentation at that great gathering of
the products and industries of the
world. Attempts to preserve fruit
as human food antedate all profane
history, and are probably nearly or
quite contemporary with the origin
OF the race. In the hot, arid climates
OF the East, such fruits as figs, grapes
and others not unfrequently dry up
on the trees without decay, and this
hint would naturally suggest the
method which, take the whole world
over, is still more largely used than
any other. The use of oil, vinegar,
salt, etc., as preservatives is also Of
very ancient origin. Sugar is CON-
paratively modern product, and it's
use for this purpose is equally so.
The methods of"canning" and "cold
storage" are of 50 recent origin that
men now living who do not call
themselves "old' can we'll remember
when these great industries first came
into successful use. To these meth
DDS there are grave objections. All
without exception more or less
change the taste, flavor, texture,
color, shape and general appearance
of fruit. The last method, while per-
haps near approach to perfection,
still leaves much to be desired.
"Cold storage" requires costly build
ings, costly machinery and costly and
constant supervision and labor.
Besides, while fruits thus "preserved"
will for time retain the appearance
Of freshness and if consumed At once
can hardly be told from those freshly
gathered, yet they will not keep
when taken out of the refrigerator.
The low temperature retards but,
does not wholly prevent decomposi-
ton and on removal from these ar
tifcal conditions they very speedily
decay.
Since modern science has discovered
that the rotting not only Of fruits
but Of everything is dependent upon
the presence and activity of bacteria,
efforts have been directed to the dis
covery OF some germicide, harmless
in itself, which without producing
changes in the substance to be pre-
served, should still effectually destroy
these severy active and present
agents of decomposition.
There are OF course two prominent
objects to be kept in view in the pre-
servation Of fruits. First, to secure
keeping qualities and at the same
time, enable them to retain as nearly
as possible the characteristics that
render them acceptable as human food
and, second, to preserve them 80 as
to retain their shape character and
general appearance. A perfect ''pre-
serving" method would include both
these objects. Great progress has
been made of late years in the at
tainment of this end. Science has
fathomed the secret of decay. 1t has
measurably answered a good many
obscure questions concerning the
food value the taste, flavor and
fragrance of fruits, and in . some
what less confident tone it is able to
point out the best methods for the
permanent preservation Of these
characteristics and qualities. So,
too, with the second OF these objects.
More or less successful methods have
been devised for preventing loss or
gain of moisture and therefore OF
retaining the shape and at the same
time preserving the color and general
appearance Of fruits. 1t 10 when we
attempt to combine these eminently