pert's method. Among the vegetables were asparagus, whole or the tops alone, artichokes, with or without their leaves, beans of all sorts, red beets, carrots, cauliflower, celery, cèpes, haricots verts, moelle de cardon, morilles, mushrooms, green peas, tomatoes, and turnips. Olives were shown in great quantity, while other fruits, such as apricots, cherries, peaches, pears, and various varieties of plums (reine-claude, etc.) were shown, preserved in brandy. An American examining this exhibit would have observed the entire absence of preserved green corn, or of "succotash," so common at home. Here, too, were mixtures of vegetables prepared for garnishing dishes, or for soups, etc. One exhibit consists of green peas, string beans, carrots, cèpes, artichokes, etc., preserved by Appert's process for the Exposition of 1878 and still in good condition after 12 years. Pickles of various sorts were also shown, principally cucumbers, cauliflower, string beans, red pepper, and various mixtures; also a pickle made of small, undeveloped whole ears of green corn, from 3 to 4 inches long. The French are not particularly fond of pickles, and do not go into their manufacture very extensively. Especially to be noticed among these articles was the manner in which both vegetables and fruits were put up in the glass jars or bottles which contain them, in an attractive or in even an artistic form; vegetables were cut into regular or ornamental forms by appropriate tools, and regular patterns are made in the jars, each piece being carefully laid in its proper place; the quincunx is naturally the usual pattern for small, round fruits, but this was varied by using fruits of different colors. Very often designs, letters, etc., cut out of beets, carrots, or truffles, were inserted among the vegetables, or large mushrooms were cut into rose patterns. Pains seem to have been taken to make each exhibit as attractive as possible, and the whole class had "a more appetizing look than was elsewhere seen in the Exposition."

An improvement has been made in the manner of using chlorophyll as a substitute for dangerous copper salts in giving to vegetables an attractive green color. This use of chlorophyll dates from 1877. After its extraction from spinach or from the waste tops of carrots, turnips, etc., by means of caustic soda, it was formerly made into a lake with alum, and then rendered soluble by alkaline phosphates; this instable solution was then added to the vegetables to be colored and easily yielded to them its coloring matter in the regular course of Appert's process. The improvement consists in partly neutralizing the alkaline solution of chlorophyll with very weak nitric acid, and completing the neutralization by means of acetate of alumina; upon adding this solution to the water in which the vegetables are bleached, and heating 100° to 125° C. (212° to 257° F.) by means of a bath in which sugar and common salt are dissolved in order to raise the boiling point, the chlorophyll is

perfectly fixed upon all the green vegetables and fruits. The house of Lehucher et Cie, of Paris, operates upon from 8,000 to 10,000 kilos of green peas daily with perfect success. (For notes upon chlorophyll lakes see "Comptes Rendus de l'Academie des Sciences," April 9, 1887, p. 685, and May 7, 1887, p. 985.)

Among the most interesting articles displayed in the French ex

FIG. 2.-Mushroom bed with two sides partially uncovered. (From Vilmorin.) hibit were mushrooms and truffles. French mushrooms are widely known and universally appreciated. Paris and its environs are the principal places where they are cultivated, though they are also grown at Lille, Caen, Vendôme, and other places in France. There are many edible mushrooms, but the common meadow mushroom (Agaricus campestris, Lin., A. edulis, Bull., Fig. 1), of which there are several varieties, is the only one well adapted for culture. The method of planting the spawn or blanc de champignon upon long beds, generally of stable manure, is the one most frequently prac

ticed. This is done chiefly in the subterranean galleries of abandoned quarries in and around Paris. (Figs. 2, 3, 4, and 5.) These