79 



Averages of ash analyses of oranges and lemons. 



Tiirct ash in frcsli fruit 



Composition of pure ash : 



I 'otash ( K.^O) , 



Soila (Na/)) 



Lime (CaO) 



Mairnesia (McO) 



Oxide of iron (F62O3), and alumina (AljOj 



Oxide niiinnaniise (Mn 04) 



Phosplioiic acid (I'/Jr,) ■ 



Snlphuiic a('id (SO3) 



Silica (SiOj) 



Chlorine (CI) , 



Total 



Oranges. 



Per cent. 

 0.432 



48.94 

 •J. 50 



22.71 

 5.34 

 0.97 

 0.37 



12.37 

 5.25 

 0.65 

 0.92 



99.98 



Lemons. 



Per cent. 

 0.526 



48.26 

 1.76 



29.87 

 4.40 

 0.43 

 0.28 



11.09 

 2.84 

 0.66 

 0.39 



98.98 



The results of the analyses are discussed as follows : 



Oranges, proportion of rind to flesh. — Cousiilerinfj the matter first from the stand- 

 point of the consnmer, it seems that although the Navel is the largest of oranges, it 

 has, contrary to the popular impression, no advantage with respect to the proportion 

 of skill to tlesh over either the Mediterranean Sweet or St. Michaels. The average 

 Navel can fairly be considered as containing nearly 72 per cent of flesh, while the 

 average Mediterranean Sweet shows 73 per cent, and the St. Michaels 81 per cent. 



Juiciness or proportion of juice to flesh. — A comparison of the figures in the table 

 shows that of the named varieties examined the Navel is the driest, while the St. 

 Michaels has the largest proportion of juice, the Mediterranean Sweet being next 

 and the Malta l?Iood third. 



Tliese facts will be better understood by reference to the little table below, which 

 gives the percentage ratios. 



Evidently the hard and solid, although thin rind of the Navel weighs heavier in 

 tlie balance than the more "corky" one of the Mediterranean Sweet, and doubtless 

 outweighs also that of many seedlings. * • » 



Sugar content of the juice. — The table shows the maximum of sugar [11.2 percent] 

 in the hill-grown Navel from Pomona (No. 6), but this is approached very closely 

 [11.1 per cent] by Navel No. 8, the Mediterranean Sweet No. U [, 10.09 per cent], the 

 Malta Bloods from Pomona Nos. 18 [11. 1 per cent] and H> [11.02 per cent], and the 

 Tangerine from San Gabriel No. 22 [11.03 percent]. It is notable that the latter 

 shows at the same time the highest proportion of cane sugar [7.41 per cent] to be 

 found in the whole series, the Pomona Navel.s and Malta Bloods stauding next. To 

 what extent tlie proportion of cane sugar determines the sweetness to the taste, is a 

 matter not yet fully understood, the proportion between the other two sugars (grape 

 and fruit), not yet determiued, being an essential factor in the case. 



The average sugar content of the fully ripe Navels (gathered in April and May) 

 from all localities is 10.8 per cent. Against this we find Mediterranean Sweets from 

 Riverside and Pomona, Nos. U and 1'2 (gathered in May), to average 9.7 per cent 

 only ; while the seedling from Smartsville, gathered in January, shows a little over 



