The following slip, cut from an English scientific paper, and translated from a German one, will answer query on p. 241 of Gardeners' Monthly.

The use of salicylic acid for this purpose is not new:

'* Dr. J. Moritz, of the Royal Horticultural College at Geisenheim, has succeeded in preserving grapes in their natural form and color. The medium which proved most suitable was a 20-percent, solution of sugar, containing 02-per-cent, of salicylic acid. The grapes to be preserved were placed in a well-stoppered glass bottle, which was then filled with the syrup. After five months they had not altered in color or form".