The record-union., 1892-08-27
FRUITS FOR DISPLAY.
Plans Which Are Recommended for
Their Preservation.
Secretary LeIong of the State Board OF
horticulture Offers Some Sug-
gestions Co Exhibitors.

In addition to the various formulas
published for the preservation of fruits
for display, the following are recon-
mended by Professor William Saunders
al Ottawa, Canada, which were success
fully used by him in preparing fruits for
the Indian and Colonial Exposition in
1856. The recipes are published by the
Secretary of the State Board of Horticult-
ure, in circular letter, for the informa-
ton of exhibitors:
Select the finest specimens of the fruit
both as to form and size. Handle them
carefully TO avoid all bruising, and place
them IN bottles, arranging the specimens
so as 10 show the fruit on all sides. Fill
each bottle to the neck, then pour on the
mud recommended. filling the bottles to
within half an inch OF the stopper, so as
to entirely cover the fruit then place the
stopper in the bottle and run little
melted beesWax or paratfine over the
Joint to make it airtight. Tie the stop
per down with piece of canvas or strong
cotton, and attach to each bottle label
containing the following particulars:
Name Of variety of fruit, character of soil
on which 1t was grown, the name Of the
grower, and POStoffice address, adding
the name OF the province in which the
party resides. Wrap the bottle in paper
w C-NI1uNiG SklS llS l1bs anu DICSSING III d
cellar or other cool place, where they
may be kept from freezing until required
for exhibition. Strawberries and rasp-
berries should be cut from the plants or
bushes with pair of scissors, leaving
short piece of stem attached.
Fluid No. I-Coal oil or kerosene. This
fluid has been found more satisfactory
than any oJher yet tried for preserving
Strawberries for exhibition. Being lighter
than water the berries sink in the Iiuid,
and their natural form and appearance
may thus be well preserved. 1t has also
| been found useful for Blackcap raspber-
ries. Fruit preserved in this fluid should
be Tree from drops OF water dew or rain
on the outside.
Fluid No. "A solution of boric acid in
water in the proportion OF one per cent.
This may be made by dissolving half
pound OF boric acid in fifty pounds of
water, agltating occasionally until the
solution is complete. If the fluid is not
clear it may be allowed to stand and set
tie, and the upper clear portion poured
OIL and the remainder filtered through
tiltering paper. This fluid may be used
for the preservation of red and black
raspberries, black berries, red and black
cherries, black currants, and other red or
dark-colored fruits, including red apples.
Fluid No. "a solution of zinc chic
ride in water in the proportion of per
one pound of zinc choloride in fifty
pounds of water. Allow the mixture to
stand, pour off the clear fluid and filter
the remainder. When poured on the yell
low varieties of raspberries, this fluid has
been found to preserve their color we'll.
1t is also recommended for the preserva-
ton Of red and white currants, goose
berries, white or yellow cherries, peaches
and other light colored fruits, including
green and yellow apples.
Fluid No. 4-Solution of salicylic acid,
| one drachm to the quart. Dissolve one
| ounce of salicylic acid in eight ounces of
alcohol and add this to two gallons of
water; shake well, allow it to stand for
short time, when it will be ready for use.
This fluid has been found useful for pre-
serving red and dark coiored grapes. 1t
may also be used in place of Fluid No. 2,
for the fruits mentioned under that head,
although it has not proven quite so sue
cessful as the boric acid.