The morning news. [volume] (Savannah, Ga.) 1887-1900, 1897-04-12

glass should be selected. The preSerVatiVe
fluid should be carefully and accurately
prepared-and this also should be perfect
ly clear. The fruits or flowers should be
gathered as soon as fully formed. just as
soon as they have acquired their natural
color, to insure firmness and freshness.
The fruit should be carefully washed be-
fore being placed in the jar containing the
preserving fluid.
In an extract from the transactions of
the Royal Horticultural Society OF Cana
da, on preservation of fruits in chemical
fluids for museum purposes, i gather the
following:
Clear kerosene oil was found to be the
most satisfactory fluid for preserving
strawberries. 1t must have the right dem
sity to just allow them to settle to the
bottom of the jar. For red and black cher
ries dark colored figs, red and black rasp-
berries, dark colored grapes and other
dark fruits a 2 per cent. solution of boric
acid in distilled or clear and pure rain wa
ter is made.
For light colored fruit, including peaches.
fgs, cherries green and yellow apples,
2 per cent solution Of zinc chloride in pure
water were used.
For some red and dark grapes solution
of salicylic acid was employed with good
results. one ounce of the acid is dissolved
in eight ounces of alcohol, and this is
added to two gallons of water.
Sulphurous acid is found very useful in
Frightening up and bleaching all discol-
ored specimens of white or yellow fruits,
and TO give them very attractive appear
ance. Take 4 ounces of the commercial
acid to the gallon of fluid used
BY DR.. ]. Wortrann, director of exper-
mental station for plant physiology, Gels
enhein-on-t he-Rhine, and j. Blum. To
preserve plants and flowers for exhibition.
Use Formol. one part, in water 20 parts.
This solutions is for the preservation of
hardy flowers. such as the sunfiower, cal
| endula, ofticinalis, Zinnia akebia, quin-
erta, rhododendron, etc. For roses and
other tender plants a per cent. solution.
| For Strawberries, magnolia tripetala,
! cherries and other fruit, one in thirty. Di-
! lutte formol is not in1ammable, and Is
much cheaper than alcohol. DIR. George
| f. Paynes, our state chemist gives the
| following: For peaches, plums, cherries,
| make solution of salicylic acid one ounce,
| sodium salicylate two ounces, white sugar
| three and one-half pounds water five gal
| Ions. For pears, light colored grapes or
! figs, sodium bisulphate eight ounces, wa
| ter one gallon. For dark colored
! grapes figs and other dark fruit: Forme
aldehyde two and one-half ounces, sugar
one pound, water one gallon. These prep
! arations can be put up by the pharmacist
| or at home, by getting pure and fresh arti-
| cles pure clear rain-water, or distilled
water and unadulterated crystalized SUI
! gar. When the fruits, vegetables or flow
ers are placed in the jar and well into the
preserving fluid, by slowly pouring half
inch of melted parafine on top of the fluid
| ii will make an excellent covering. Para
| fine candles are well suited for this pur-
| pose. You can also use it for sealing jars,
| by rubbing the warm parafin over the
stopper before inserting it, and then COW
! ering the stopper herewith. When pre-
pared and carefully labelled, the jars or
| bottles should he nlaced and kent in a
cool cellar or closet, until wanted for ex-
| hibition.
With these means of preserving fruits,
vegetables, plants and flowers at hand, it
| is to be hoped that a great many of the
ladies of the first district and outside of
| the district will avail themselves of the
opportunity, and that they will bring or
send for exhibition in Savannah. Fine
| specimens of figs, strawberries, raspber-
ries, of grapes, pears and other fruits as
they ripen; fine specimens of roses, of car
| nations, bigonias and other flowers of
vegetables and plants which could not
| otherwise be placed on exhibition. 1t is
| our great desire to have an exhibition
| here that will surpasS in nun bers, in
beauty and variety, all that has been
| heretofore done. To succeed in this we
must have the cooperation of the ladies'
and gentlemen of this district, and we
must also have the hearty and continuous
| help of the press. Therefore, l will re-
| quest the editors of all the papers or
| periodicals in this section to publish these
| receipts, and to do all they can to create
an interest in horticulture, and to increase
| that interest as the season advances, so
that the coming exhibition may prove
a grand success for the first district. Re
specially, ]. c. LeHardy,
First District Vice President State Horti-
cultural Society.