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Mb* Torh 1*609 J5 S (^'6) *fl2 - OJOO - Phone S (^16) 288- ^989 -Fa« PAMPHLET No. 8. DOMINION OK ( ANAI A. CENTRAL EXPEIIIIIENTAL FARM. WM. SAUNDERS. C.M.O.. FRANK T. SHUTT. DIrMtor. Chtmltt. THE PRESERVATION OF FRUITS FOR EXHIBI- TION PURPOSES. HV I K.VNK T. >m TT, M.A. DiiiuiiiMiii <'lii'iiii~t. For tlie past twfiit.v-rivi! .vimi-- i'sikiIimi ut- linvc lucii ciiiriiil m] li\ ihf utlii'iTS ot the ('ciitnil Kx|irrinu>ritiil Kaiiii iii llic pn -i iviitiuii ot i'niit- f..r (-xhilpilii'ii piirpitts. Thf first ixixTiiiifiits uerc iiiiuli' inniu .li^ili Iv prior ic tlic time of tin- Indi^ni au.l <'(p|oiiiul Kxliihitiiiii. Lumliin. Knjiliiiid. in Ismi. «lii'ii n lurp; iiiuiilur of aiilixptic lliiiils Wire trifd iiml ii I'lpllictiun .it' l.iinii jnf., |r,,|| ,. ,,,,1111 to tivi- trillion.- cucli, tillcil with viuioiis i'niit-. prt-trvr.l in the im-t mumc— lul i,| (hf«e Milntion-. werr txhiliited. 'I'hi-p exhildt was prepared l.y Dr. Wni. Saiindir^. CM. (J.. Dirtdur. K.x- IM'rinieiital Kiirins, wlm iittenih'd tliu txliildtinn iiml with the malcriul vrt'c-liil ;i trophy whiiji attnii'ted nini'h attention. Snh-((|ii(ni to thi-. ninnv fxliiliit> of prcMTvcd fruits liavc l)e('ii made at provincial and other larirr exhil'ition-. n-injj tlie formula originated at the Kxjjerimental Farms. During' more rceent .ve«r>. tlu' esperiiiieni- ii.ive luiii londm-led li.v tlu' (hemieid Division with the co-operation ami ax-i-laucc of iIk llorl ii-idfiiral Divi-ion and iis a result, several new ami satisfactory fluids have liecn added to the li.-t. In the course of this invc-tiKation. the merit- of more lliaii fifty dltlVniit -ii|iition< with various kinds of fruits have hcen te>ted. an<1 that tlu' proldem i- a ditHcult one v, ill he api)arent from the fact that more tlem ~'i pen-cut of ihc«c tluid- have hccu fo-md ui..-atl-factoiy. The ohjeet has hpcii to tiiul fluids that would not only prccrvc llic fruit from -poilini; hut keej) it, as far as pos>itile. with it~ natural ctdfiur and si/e. Anions;- the more successful of tlic tluiil- c\amiucd. the following -l:iud |o-d;iy at the head of the li.st ; after a careful and ihorouuh te-tinsr. extendiuK at least ■ ver live years, they have all l>een found very fairly -i'.l i-factory. mid cau. therefori'. In r( i- mccded to those who uuiy have occasion to .xhilul fruit -cvi'ral mouth- :i!'tci' it li;i- licen picked. In the preparation of the-e fluids, it i< .Ic-irahlc to cmiijoy di-lilled water, u.-ually ohtainalile from dnigpists at a small cn>t. Tlie alcohol used in tlie-e f..|iuuhe niiiy he the ordinary spirit- of wine. Fr.rii) No. 1. — Form aidkiivde. F'ormaldehyde (formalin') I part. Aleohol •"• 1 iiTts. Water, to make ."iO To prepare one jiallon of the fluid 0] ounces of formaldehyilc and I'l ounces of alcoliol will be re b'ur niic ariillciM, '■'•] ciiiiii'<'« of Imric iicid ninl l*t << of iilcoliol will U' required. Tlu^ linHilcrril fiiriii nf lioric iii-iil i" tlie niimt convenit'iit to w*v. There i» no no ity Im i'iii|ilMy li,,i wiitor. Imt -tirrinir -lionld he conti'Miod until roinplete solution it utf' i-te.i, FlI'ID N'o. .'!,— Zl\f ('III.OHIDK. /ill.- .•iil.irid.' 3 parts. Al.-ohol 10 " Witfir. to uiiiko 100 " l'"cir uiic iriilliiii of riiiiil, r ounre- of zinc i-liloride and 10 ounoes of alcohol will be n'i|uirt'd. Ziiii' chloriili', of'iriioil i|ualit,v. |m«"r-' rpiulilv info solution; any white, flopculent prfoipitufr rliitt miiy ii|ii>oiir is ollowod to M-ttlo out iind the olenr fluid decanted. Fu'iD No. 4.— Si i.iMii HOI t< Acm. Siilphiiroin Hcid 1 port. Alcohol 1 " Water, to make 10 parts. For one ;iHllon. IH oiniee-' each of -"IphurouK aciil and of alcohol will he refiuire. — ('(IPI-KR SlXFHATK. Copixr -iilphiite 2 parts. A!<-oh..l 10 " Water, to make 100 " For one cii'lon, HI ounces of (V)ppor .sulphate and Ifi ounces of alcohol will be required. To faiMJitiite solution, i>nwder the copper sulphate (bluestone) and dissolve itjn a small ciitantity of hot water; when cold, add the alcohol and the remainder of the witter to the reniiired volume. Fi.nn Xo. (!.-- Ai.iM. .Miini B parts. AU'ohol 10 " Wiiter. lo make 100 " For one Kiilioii. S ounces of alum iiud Ki ounces of alcohol will be required. If powdercii alum i* not obtaiiiaMe. crush the crystals and dissolve as directevl in Xo. .". For tlie most successful treatment, it is ilesiralile to have the fruit sound, unbruised and not over-ripe when placed in the fluid. When practicable, the fruit should be left on the stalk or branch, the whole being so supported or suspended in the bottle that the fruit i- not subjected to any undue pressure. Sufficient fluid should be used to completely cover the fruit. It is well to hermetically seal the stopper with melted piintflin and to keep the bottles f,f preservcil fruit in a ci.ol. darkened room. RSCOMMENDATIONS hi the r>llir,viiiK i-iirainuiili-, tlio HuiiU iire iiuliritteil tluit Imvc jnoven the h«" pri'-'orvBtivo!* with flu- viiri fruit* iiihIit trinl. Applet and Cnbs:— lifil: So. 2; tlif lM?.t Hiiid in the hiiffcr miiiil.ir of tpit*. Xo. 1 hu- iiNii i>riiv,.f| rfTiH'tivi' fur iiiniiy vnrictiot. (irtfti and Hu*$et: Xn. a. Whit,- 11)1,1 Velloir: Km. 4. Thi* solution while in most re»pe<>to ,\:i\\o »nti«fiifforv U apt to irive tho frnit nn nnnatiinil iinli>nr>v. N'o. I'. A fiiirly -iitisfnotorv Hiiid. Beam in Pod: — Ortfii: No. B; this i« undoubtedly tk« l)ent tluid. Sn. 1 may be used for ^hort |N>rio, urc «ucce»«fid prrservativw for the fruit. While: Xo. 2 and ". art- iilmo-t fiimilly siilisfucfory. OooMberries : — N'o. .'»; this tluid \v.\f kIvcii viry «ood result- -incompnralily hettor than any of the other .solution- iiiidt-r iiivi'stijmtidn. Orapei : — Bhiik : Xo. 1 is satisfactory and excellent. Ked : Xo. 11 is prohably tiie be.st. Xo. 1 (with i)eroxide of hydroften) iind Xo. L' have been used 3ucce«jfully. While: (ureen) No. " ' '' ". Neither of these has proven very satigfacti>ry. but No. ■! se«'ins ' ter. Peas in Pod : — No. .": by far the lie. "'■ No. ."! hiis lietMi used w... iie -ii.tc-s for -hort pcriod.s. Plunu: — Our cx|n'richi'o in prescrvinir tlii- fruit hit- I'li n very limited, hut fluid Xo. 2 ha- lii'fn used with fair success. Raspberries : — Red (iiiil I'liiiilr: A very difficult fruit to picscrve in its natural form and colour. Xo. 6. This is the l>e.-t of the many fluids tried; by an occasional <'liiinsrc of solution, thi- preservative gives fairlv good results While: Xo. 2. Strawberries : — Xo. 1 : thi? fluid, both with and without peroxide, will preserve the fruit with iuik'!-, of its natural colour. Xo other fluid yinonji- those under cxperiuient lin- proveii at all -atisfactory for this fruit. Tomatoes : — -' 1 las jfivcn fairly -atisfactory results