RUTACEA. 501 
fluence over the urinary organs. The plants yielding them are natives of 
the Cape of Good Hope. They owe their pr ‘operties essentially to a power- 
fully scented volatile oil. They also contain abundance of mucilage, and, 
according to Landerer, a peculiar bitter principle called barosmin or diosmin, 
but of this nothing definite is known. The official species of the British 
Pharmacopeeia are B. betulina, B. crenulata, and B. serratifolia. 
Casimiroa edulis —The fruit is said by Seemann to be delicious, and also 
to produce a soporific effect. 
Citrus.—This is by far the most important genus of the order ; the fruits 
yielded by the different species and varieties being highly valued ‘for dessert 
and other purposes. The Orange, Lemon, Lime, Shaddock, Pompelmoose, 
Forbidden Fruit, Kumquat, and Citron, are all well-know n, although the 
species from which they are derived are not in all cases well- defined.— 
Citrus Aurantium, Risso—The fruit is the Common or Sweet Orange. 
Of this there are a great many varieties; the most important of which are 
the Common or China Orange, the Blood Red or Malta Orange, and the St. 
Michael’s Orange. Other varieties are sometimes imported, as the Noble or 
Mandarin Orange and the Tangerine Orange. The Orange-tree is remark- 
able for the enormous number of fruits it is capable of yielding ; thus, one 
tree will sometimes produce as many as 20,000 oranges. The small unripe 
fruits of this species, as well as those of the Bitter Orange, form what are 
called Orange-berries ; these are used for flavouring Curacoa, and when 
polished by a lathe, they constitute the ordinary zsswe peas of the pharmacies. 
‘The leaves and young ‘shoots of the Sweet Orange, as well as those of the 
Bitter Orange, by distillation with water, yield a volatile oil, which is 
called Oil of Orange-leaf or Essence de petit grain; that obtained from the 
Bitter Orange is considered to be of the finest quality. A similar oil may 
be also distilled from orange-berries. From the rind of the ripe fruit a fra- 
grant oil is procured, which is known as Essence de Portugal or Essential 
Oil of Sweet Orange. The flowers of this species, as well as those of the 
Bitter Orange, yield Oil of Neroli ; that from the latter is preferred. The 
distilled water of the flowers of these two species, after the oil is removed, 
constitutes the Agua Naphxe or Orange-flower Water of commerce, whic ‘h 
is official in the British Pharmacopeeia. It is to the presence of Oil of Neroli 
that the odour of Eau de Cologne is more particularly due. The rind of the 
Sweet Orange is an aromatic stimulant and tonic; its juice is also very 
extensively used as a refreshing and agreeable beverage at table, and also 
medicinally as a refrigerant.— Citrus Bigaradia of Duhamel or Citrus vul- 
garis of Risso, i is the official Bitter or Seville Orange. The leaves, flowers, 
and unripe fruits of this species yield, by distillation or otherwise, similar 
essential oils to those obtained from analogous parts of the Sweet Orange. 
(See above.) Orange-flower Water is generally prepared from the flowers of 
the Bitter Orange, as it is considered more fragrant than that obtained from 
the Sweet Orange. The unripe fruits (as already noticed), like those of 
the Sweet Orange, are called Orange-berries, and are used like them for 
making issue peas, and for flavouring Curacgoa. The rind of the ripe fruit 
yields a volatile oil, called Essential Oil of Bitter Orange or Essence de 
Bigarade. The chief use of the Bitter Orange is in the making of marmalade. 
The rind is also employed in medicine as a tonic and stomachic, and is more 
valuable in these respects than that of the Sweet Orange. It is likewise used 
for flavouring Curacoa and other substances; and in the preparation of 
candied orange-peel.— Citrus Limonum of Risso is the Lemon tree. Of the 
fruit we have several varieties ; the more important of which are,—the Wax 
Lemon, the Imperial Lemon, and the Gaeta Lemon ; they are chiefly imported 
from Sicily and Spain, the latter being the most esteemed. Both the rind and 
the juice are employed in medicine, and for other purposes ; the former as a 
stomachie and carminative, and for flavouring; the latter as an agreeable 
and refreshing beverage, and also for its refrigerant and antiscorbutic effects. 
