Part 387

POWDERS FOR THE TOILET: See Cosmetics.

«Preservatives»

(See also Foods.)

«Preservative Fluid for Museums.»—

Formaldehyde solution 6 parts Glycerine 12 parts Alcohol 3 parts Water 100 parts

The addition of glycerine becomes necessary only if it is desired to keep the pieces in a soft state. Filtering through animal charcoal renders the liquid perfectly colorless. For dense objects, such as lungs and liver, it is best to make incisions so as to facilitate the penetration of the fluid. In the case of very thick pieces, it is best to take 80 to 100 parts of formaldehyde solution for above quantities.

«Preservative for Stone, etc.»—A new composition, or paint, for protecting stone, wood, cement, etc., from the effects of damp or other deleterious influences consists of quicklime, chalk, mineral colors, turpentine, boiled oil, galipot, rosin, and benzine. The lime, chalk, colors, and turpentine are first fixed and then made into a paste with the boiled oil. The paste is finely ground and mixed with the rosins previously dissolved in the benzine.

«Preservative for Stuffed Animals.»—For the exterior preservation use

Arsenic 0.7 parts Alum 15.0 parts Water 100.0 parts

For sprinkling the inside skin as well as filling bones, the following is employed:

Camphor 2 parts Insect powder 2 parts Black pepper 1 part Flowers of sulphur 4 parts Alum 3 parts Calcined soda 3 parts Tobacco powder 3 parts

«Preservatives for Zoological and Anatomical Specimens.»—The preparations are first placed in a solution or mixture of

Sodium fluoride 5 parts Formaldehyde (40 per cent) 2 parts Water 100 parts

After leaving this fixing liquid they are put in the following preservative solution:

Glycerine (28° Bé.) 5 parts Water 10 parts Magnesium chloride 1 part Sodium fluoride 0.2 parts

In this liquid zoological preparations, especially reptiles, retain their natural coloring. Most anatomical preparations likewise remain unchanged therein.

PRESERVATIVES FOR WOOD: See Wood.

«Preserving»

«Canning.»—There should be no trouble in having canned fruit keep well if perfect or “chemical cleanliness” is observed in regard to jars, lids, etc., and if the fruit or vegetables are in good order, not overripe or beginning to ferment where bruised or crushed. Fruit will {603} never come out of jars better than it goes in. It is better to put up a little fruit at a time when it is just ripe than to wait for a large amount to ripen, when the first may be overripe and fermenting and likely to spoil the whole lot. Use only the finest flavored fruit.

Have everything ready before beginning canning. Put water in each jar, fit on rubbers and tops, and invert the jar on the table. If any water oozes out try another top and rubber until sure the jar is air-tight. Wash jars and tops, put them in cold water and bring to a boil. When the fruit is cooked ready take a jar from the boiling water, set it on a damp cloth laid in a soup plate, dip a rubber in boiling water, and fit it on firmly. Fill the jar to overflowing, wipe the brim, screw on the top, and turn it upside down on a table. If any syrup oozes out empty the jar back into the kettle and fit on a tighter rubber. Let it stand upside down till cold, wipe clean, wrap in thick paper, and keep in a cool, dry place.

These general directions are for all fruits and vegetables that are cooked before putting in the jars. Fruit keeps its shape better if cooked in the jars, which should be prepared as above, the fruit carefully looked over and filled into the jars. If a juicy fruit, like blackberries or raspberries, put the sugar in with it in alternate layers. For cherries the amount of sugar depends on the acidity of the fruit and is best made into a syrup with a little water and poured down through them. Peaches and pears after paring, are packed into the jars and a syrup of about a quarter of a pound of sugar to a pound of fruit poured over them. Most fruits need to be cooked from 10 to 15 minutes after the water around them begins to boil.

Red raspberries ought not to be boiled. Put them into jars as gently as possible; they are the tenderest of all fruits and will bear the slightest handling. Drop them in loosely, fold a saucer into a clean cloth, and lay over the top, set on a perforated board in a boiler, pour water to two-thirds, cover and set over a slow fire. As the fruit settles add more until full. When it is cooked soft lift the jar out and fill to the top with boiling syrup of equal parts of sugar and water, and seal.

Do not can all the fruit, for jams and jellies are a welcome change and also easier to keep. Raspberries and currants mixed make delicious jam. Use the juice of a third as many currants and 3⁠/⁠4 of a pound of sugar to a pound of fruit. The flavor of all kinds of fruit is injured by cooking it long with the sugar, so heat the latter in the oven and add when the fruit is nearly done.

Jelly is best made on a clear day, for small fruits absorb moisture, and if picked after a rain require longer boiling, and every minute of unnecessary boiling gives jelly a less delicate color and flavor. When jelly is syrupy, it has been boiled too long; if it drops from the spoon with a spring, or wrinkles as you push it with the spoon in a saucer while cooling, it is done enough. Try it after 5 minutes’ boil. Cook the fruit only until the skin is broken and pulp softened. Strain without squeezing for jelly, and use the last juice you squeeze out for jam. Measure the juice and boil uncovered, skimming off. For sweet fruits 3⁠/⁠4 of a pound of sugar is enough to a pint of juice. Heat the sugar in the oven, add to the boiling juice; stir till dissolved. When it boils up, draw to the back of the stove. Scald the jelly glasses, fill and let stand in a clean, cool place till next day; then cover. Blackberries make jelly of a delicious flavor and jelly easily when a little underripe. Currants should be barely ripe; the ends of the bunches may be rather green.

A highly prized way of canning cherries: Stone and let them stand overnight. In the morning pour off the juice, add sugar to taste, and some water if there is not much juice, and boil and skim till it is a rich syrup. If the cherries are sweet a pint of juice and 3⁠/⁠4 of a pint of sugar will be right. Heat the jars, put in the uncooked cherries till they are nearly full; then pour over them the boiling syrup and fasten on the covers. Set the jars in a washboiler, fill it with very hot water and let it stand all night. The heat of the syrup and of the water will cook the fruit, but the flavor and color will be that of fresh and uncooked cherries.

«Canning without Sugar.»—I.—In order to preserve the juices of fruit merely by sterilization, put the juice into the bottles in which it is to be kept, filling them very nearly full; place the bottles, unstoppered, in a kettle filled with cold water, so arranging them on a wooden perforated “false bottom,” or other like contrivance, as to prevent their immediate contact with the metal, thus preventing unequal heating and possible fracture. Now heat the water, gradually raising the temperature to the boiling point, and maintain at that until the juice attains a boiling temperature; then close the bottles with perfectly fitting corks, which {604} have been kept immersed in boiling water for a short time before use. The corks should not be fastened in any way, for if the sterilization is not complete, fermentation and consequent explosion of the bottle might occur, unless the cork should be forced out. The addition of sugar is not necessary to secure the success of the operation; in fact a small proportion would have no antiseptic effect. If the juice is to be used for syrup as for use at the soda fountain, the best method is to make a concentrated syrup at once, using about 2 pounds of refined sugar to 1 pint of juice, dissolving by a gentle heat. The syrup may be made by simple agitation without heat and a finer flavor thus results, but its keeping quality would be uncertain.

II.—Fruit juices may be preserved by gentle heating and after protection from the air in sterilized containers. The heat required is much below the boiling point. Professor Müller finds that a temperature of from 140° to 158° F., maintained for 15 minutes, is sufficient to render the fermenting agents present inactive. The bottles must also be heated to destroy any adherent germs. The juices may be placed in them as expressed and the container then placed in a water bath. As soon as the heating is finished the bottles must be securely closed. The heating process will, in consequence of coagulating certain substances, produce turbidity, and if clear liquid is required, filtration is, of course, necessary. In this case it is better to heat the juice in bulk in a kettle, filter through felt, fill the bottles, and then heat again in the containers as in the first instance. It is said that grape juice prepared in this manner has been found unaltered after keeping for many years. Various antiseptics have been proposed as preservatives for fruit juices and other articles of food, but all such agents are objectionable both on account of their direct action on the system and their effect in rendering food less digestible. While small quantities of such drugs occasionally taken may exert no appreciable effect, continuous use is liable to be more or less harmful.

«CRUSHED FRUIT PRESERVING:»