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Wisconsin State Horticultural Society / The Wisconsin horticulturist
Vol. III, No. 9 (November 1898)

E. G. B.
To keep lemons fresh,   p. 33 PDF (238.7 KB)


Page 33


THE WISCONSIN HORTICULTURIST.           33
SHORT COURSE IN AGRICULTURL
The short course in agriculture will begin this year
Nov. 29. Many improvements have been made the past
year that will add much to the efficiency of the course. A
dairy herd has been purchased and fattening stock will soon
be. bought, which will be used during the winter largely
for instructional purposes. The live stock interests of the
state are of such importance that special stress will be placed
upon that line of work, and students will have an opportu-
nity to become intelligent feeders and breeders of farm ani-
mals.
The work in all departments will be especially interest-
ing and instructive. The college is supported jointly by
the State and the United States, therefore the residents of
Wisconsin pay no tuition, and those from other states only
a nominal non-resident fee, thus bringing the benefits of the
college within reach of all. At the present writing 172 ap-
plications for admission to the short course have been filed.
There is room in the college for more and all who contem-
plate attending should apply for admission to R. A. Moore,
Madison, Wis.
TO    LEMP L  ONfS FRISK
Some time since I saw directions for keeping lemons in-
definitely and think it valuable enough for the Wisconsin
Horticulturist. It was simply to put them under an invert-
ed goblet. On July 12th, 1895, I put two lemons in sepa-
rate glass jars. One was a jar intended for jelly and had a
glass cover that set loosely on top. The other was a jar with
a ground glass stopper. The former was kept in the pan-
try opening out of the kitchen and the latter in a cupboard
in the dining room. They were examined from time to
time and up to December seemed-to keep equally well, when
the one in the pantry froze and soon after showed signs of
molding. On the 25th of Jan., 1896, the other one was cut
open and proved to be as fresh as to appearance, odor and
taste as when first put away.           E. G. B.


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