78 



The citron is simply cut in halves either way, the seeds 

 scooped out, and without peeling, the pieces are thrown into the 

 brine, coopered up and shipped in casks ; the reason so much is 

 shipped this way is because it saves the duty and the fruit is well 

 washed and candied after the importer receives it, but whilst this 

 is the only way to sell advantageously in the United States, I 

 think a good trade can be worked up in the candied article with 

 both the United Kingdom and Canada. 



The following is a good receipt for making 



Candied or Glace Citron. 



If the citron has been in brine, wash the slices or pieces or 

 halves in running water to remove all the salt, and blanch in plain 

 water, keeping near the boiling point but do not actually boil, as 

 this breaks the fruit and separates the pulp from the skin. 



When the pieces are soft, cool in running water for 6 hours at 

 least to remove the bitterness contained in the fruit. 



Place in stone jars and pour over hot syrup at 14° Baume, made 

 from the best granulated cane sugar, drain and reboil every 2 days 

 increasing the strength each time until 28 is reached, then leave 

 3 days between each draining until 33 is reached when the fruit 

 should be transparent and thoroughly saturated ; dry finally and 

 pack in small boxes lined with white paper, and ship. 



Either green or ripe citron may be used, but the trade prefers a 

 green colour and the green fruit should only be used. The citron 

 is cut into halves as the handiest shape to use, and if to be ex- 

 ported in brine, only halves will meet with sale, but for home 

 consumption, smaller pieces will answer. And before I close I 

 would like to remark that all the good housewives in this Island 

 buy their citron from the local grocers to use in their cakes — all of 

 which is imported from the United States and England where it is 

 candied after having been imported into those countries in brine. 



CASSAVA TRIALS IN 1907. 



Native and Colombian Varieties. 

 By H. H. COUSINS, M.A., F.C.S., Island Chemist. 



The previous records of the Experiments in the cultivation and 

 starch-value of Cassavas as carried out at Hope have been pub- 

 lished in the Bulletin of the Department of Agriculture, vol. I pp 

 35-38, 130-134 vol. 2 pp 37-42, 49-51, vol. 3 PP 152-155, 218, 

 219, vol. 4 pp 73-76. 



We are now able to report upon the yield, starch-value, dietetic 

 quality and hydrocyanic acid content of the series of cassavas col- 

 lected in the interior of Colombia by Mr. Robert Thomson and 

 first reported upon in 1 903. A record of the starch yields from 

 22 selected native varieties of cassava after 12 months growth has 

 also been obtained and is now set forth. 



COLOMBIAN VARIETIES. 



A collection of 26 varieties representing the entire stock ob- 

 tained by Mr. Robert Thomson was secured for the Hope Experi- 

 ment Station and was propagated until fairly large plots of about 



