Tulsa daily world. [volume] (Tulsa, Indian Territory [Okla.]) 1905-1919, 1915-07-06
Preserving Fruit for Show Purposes.

Preserving Fruit for Show Purposes.
! Il desire to get your best formula
! Tor putting up fruit and vegetables
! Tor exhibition purposes | want to
| prepare them Just as they come from
| the tree or vine for show purposes
| only, and TO keep their natural color
and form. "-R. c. NJ Shawnee. Okla.
| The following directions for the
! preserving Of fruits in antiseptic
| fluids were compiled some years ago
| by the United States department of
| agriculture. Specimens preserved as
| directed should keep for many years.
! provided they are not exposed to the
| direct sunlight. Fruits and vegetab bles
! preserved In antlseptiC fluids cannot
| be eaten, so, to prevent accidental
| poisoning, the Jars should be securely
sealed and kept in some place not ac-
cessible to children.
| Select the finest specimens of fruit,
both as to size and form, handle care
| fully so as TO avoid all bruisng, and
| place them I'm bottles or Self-sealing
Jars, arranging the specimens so as to
| show them TO the best advantage.
! Fill each bottle or Jar to the neck with
! fruit then pour on the fluid recon-
! mended, filling the bottle or jar to
| within one-half inch Of the stopper,
| so as to entirely cover the fruit.
II bottle Is used. place stopper in
| the bottle, run little melted beeswaN
or paraffin over the joint to make it
air-tight, and tie the stopper down
| with a strong piece of cotton.
| If self-sealug jar is used, seal Sc
curely I'm the usual manner. Write in
! each case In one corner Of the label
the letter suggested to indicate the
! fluid which has been used. Wrap the
bottle or jar in paper to exclude the
! light and preserve in cellar or other
cool place until required for ship
ment.
Strawberries and raspberries should
be cut from the bushes or plant with
a pair Of scissors, leaving a short
piece of stem attached to each.
FLUID NO. 1.
Formaln (formaldehyde) ! pound
! CG ounces), water A pounds, alcO-
! hOl 3 pints Allow the mixture to
stand and should there be any sedi-
| filter the remainder through filtering
paper. This per cent solution Of
| fOrmaliu has been found very useful
! i'm preserving Strawberries so as to
| give them a natural appearance. In
each case where tt.s fluid is used,
! mark + on one corner of the label
FLUID NO. 2.
A solution Of boric acid in the pro-
| portion Of 2 per cent. Dissolve !
| pounds of boric (boraCic) acid I'm As
| pounds Of water, agitate until dis
solved, then add pints OF alcohol.
| II the fluid is not clear, allow it to
stand and settle, when the clear up
! per portion may be poured off and the
remainder filtered.
In each case where this fluid is
used mark b on one corner Of the
| label
List Of fruits with the names Of the
preservatives TO be used in each case
! Where two fluids are named either
may be used, but the first is preferred
Strawberrtes-So No. /, for
| malin.
Raspberries, Red-No. 2, boric
acid; No. 1. formalin.
Raspberries, Black-No. 2, boric
acid
Blackberries-No 2, boric acid; No.
/, formalin.
Cherries, Red or Black-No /, for
malin; No. 2, boric acid
| Apples-No. 2.
| Plums-No 1.
Grapes-No. Charles X. Francis.
chemist, Experiment station, Okla
homa A. & NJ. College, saltwater.