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WHICH PERISHABLE

TEMPERATURES

GOODS MAY BE SUBJECTED WITHOUT INJURY. (U. S. DEPARTMENT OF AGRICULTURE.)

TEMPERATURES INJURIOUS TO PLANTS.

(U. S. DEPT. OF AGRICULTURE.)

The following table shows the temperatures at which the plants mentioned are liable to receive injury from frost. The temperatures are, as nearly as possible, those of the air in contact with the plant itself.

* Depends on variety. + Injured at 2 higher if continued 4-6 hours.

Ripe. & Green.

THE PRESERVATION OF SOFT FRUITS FOR EXHIBITION PURPOSES.

(DEPARTMENT OF AGRICULTURE, Ottawa, Canada.)

To preserve strawberries, raspberries, and other soft fruits, the following mixtures are recommended. The alcohol is not necessary except where the bottles will be exposed to frost. The chemicals mentioned in the list may be obtained at any drugstore.

General Directions.-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 to show them to the best advantage. Fill each bottle to the neck with fruit, then pour on the fluid 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 a little beeswax or paraffin over the joint to make it air-tight. Tie the stopper down with a piece of strong cotton and attach to each bottle

a label containing the following particulars: Name of the variety of fruit, name and address of the grower. Write also in each case in one corner of the label the letter suggested to indicate the fluid which has been used. Wrap the bottles in paper to exclude the light, and preserve in a cellar or other cool place until required for shipment. Strawberries and raspberies should be cut from the plants or bushes with a pair of scissors, leaving a short piece of stem attached to each.

FLUID NO. 1.-Formalin (formaldehyde), one pound (16 oz.); water, 44 pounds; alcohol, 5 pints. Allow the mixture to stand, and should there be any sediment, pour oft the clear liquid and filter the remainder through filteringpaper. This two-per-cent. solution of formalin has been found very useful for preserving strawberries so as to give them a natural appearance.

In each case where this fluid is used, mark F on one corner of the label.

FLUID No. 2.-A solution of boric acid in the proportion of two per cent. Dissolve one pound of boric (boracic) acid in 45 pounds of water, agitate until dissolved, then add 5 pints of alcohol. If the fluid is not clear, allow it to stand and settle, when the clear upper 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.

FLUID No. 3.-A solution of zinc chlorid in the proportion of three per cent. Dissolve one-half pound of zinc chlorid in 15 pounds of water, agitate until dissolved, then add 1 pints of alcohol. Allow the mixture to stand until settled, then pour off the clear fluid and filter the remainder. In each case where this fluid is used, mark Z on one corner of the label.

FLUID No. 4.-Sulfurous acid, I pint; water, 8 pints; alcohol, I pint. Allow the mixture to stand, and should there be any sediment, pour off the clear liquid and filter the remainder.

In each case where this fluid is used, mark S on the corner of the label.

List of Fruits with the Names of Preservatives to be Used in Each Case.

(Where two fluids are named either may be used, but the first named is preferred.)

Strawberries.-Solution No. 1, formalin.

Raspberries, Red.-No. 2, boric acid; No. I, formalin. Raspberries, White.-No. 4, sulfurous acid; No. 3, zinc

chlorid.

Raspberries, Black.-No. 2, boric acid.

Blackberries. -No. 2, boric acid; No. 1, formalin.

Cherries, Red and Black.-No. 1, formalin; No. 2, boric

acid.

Cherries, White.-No. 4, sulfurous acid.

Currants, Red.-No. 1, formalin; No. 2, boric acid. Currants, White.-No. 4, sulfurous acid; No. 3, zinc chlorid.

Currants, Black.-No. 2, boric acid.

Gooseberries.-No. 1, formalin; No. 2, boric acid.
Apples, Green and Russet.-No. 3, zinc chlorid.
Apples, more or less Red.-No. 2, boric acid.

Apples, White and Yellow.-No. 4, sulfurous acid.
Pears, Russet.-No. 3, zinc chlorid.

Pears, Green or Yellow. -No. 4, sulfurous acid.

Plums, dark-colored varieties.-No. 1, formalin; No. 2, boric acid.

Plums, Green or Yellow.-No. 4, sulfurous acid.

Peaches, Apricots, Nectarines, or Quinces.-No. 4, sulfurous acid; No. 3, zinc chlorid.

Grapes, Red or Black.-No. 1, formalin; No. 2, boric acid.

Grapes, Green or Yellow.-No. 4, sulfurous acid.