DESCRIPTIVE CATALOGUE. 999 
for flavoring some of their dishes, squeezing a little of the juice on beef and venison, 
and sometimes scraping off the outer rind and preserving the fruit in sirup. The 
fruit is well suited to pickling. A pleasant drink is made of it with sugar and water, 
and a bit of the fresh aromatic peeling, squeezed so as to expel the oil, is a fine addi- 
tion to an American “cocktail.” 
Lime juice is considered a valuable refrigerant, tonic, and antiscorbutic. 
REFERENCES: 
Citrus hystrix acida (Roxb.) Engler in Engler & Prantl. Nat. Pflanzenfam. 
3 #: 200. 1896. 
Citrus acida Roxb. Fl. Ind. 3: 390. 1832. 
Citrus medica. CITRON, 
LocaL NAMEs.—Setlas (Guam); Cidro (Spanish ); Citronnier (French); Moli- 
’ovi’ovia, Moli-apatupatu (Samoa). 
A shrub or small tree flowering and fruiting almost continuously throughout the 
year; young shoots glabrous, purplish; leaflet glabrous, oblong; petiole winged or 
not, short; flowers sometimes unisexual, numerous, petals sometimes pinkish; fruit 
large, oblong or obovoid, terminal nipple obtuse; rind usually warty, thick, tender, 
aromatic; pulp scanty, subacid. 
The fruit of this plant, called ‘‘setlas’? by the Chamorros in imitation of the Span- 
ish ‘‘cidra,’”’? is not much used on the island. Sometimes, however, the rind is pre- 
served in sirup, when it has the taste of the ordinary citron of commerce. In 
preparing it the outer surface is first scraped and the inner pulpy core removed. 
This species takes its botanical name from ancient Media, where it was described as 
abundant three centuries before the Christian era. Perfumes are yielded both by the 
flowers and by the rind of the fruit, the former, resembling neroli, by distillation, 
and the latter, known as cedrat, both by distillation and by expression after the 
manner of bergamot. 
REFERENCES: 
Citrus medica L. Sp. Pl. 2: 782. 1753. 
Citrus medica limon. LEMON. 
LocaL NAMEs.—Limon real (Guam). 
Asmall tree with glabrous young branches; leaflet ovate, petiole margined or 
winged; flowers white tinged with reddish, fragrant; fruit medium-sized, ovoid with 
nipple at the end; pulp abundant, acid. 
This fruit is valuable for its acid juice and for the oil obtained from its rind, known 
as the “essence of lemon.’ The latter may be obtained by scraping and pressing or 
by distillation. The former, together with lime juice, is the source of citric acid. 
Lemon oil is of a pale yellow color, fragrant, and aromatic. It is used for flavoring 
and in the manufacture of perfumery, especially of eau de Cologne. 
In Guam lemons are abundant and of excellent quality. They grow almost spon- 
taneously, sending up shoots from the roots, and forming excellent, dense hedges. 
If left to themselves they grow into impenetrable thickets. They flower and bear 
continuously throughout the year, great quantities of them falling to the ground and 
going to waste. They are not used much by the natives except for lemonade and 
for seasoning meats. The fresh peel, like that of limes, is squeezed into ‘ cocktails”’ 
for the sake of the aromatic flavor of the oil. Like the citron the rind is sometimes 
scraped and the fruit preserved in syrup. 
REFERENCES: 
Citrus limon (L.) Risso, Ann, Mus. Par, 20: 201, 1813, as Citrus limonum. 
Citrus medica Linon L. Sp. Pl. 2:782. 1753. 
Citrus nobilis. TANGERINE. 
LocaL NAMES.—Kahel na dikiki (Guam). 
A moderate-sized tree introduced recently into Guam. It has small fruit of a red- 
dish-orange color, spherical in shape and flattened on the top. The skin is very thin 
