The Kumquat. 195 



THE KUMQUAT ( Citrus Japonica). 



THE Kumquat is one of the prettiest and most graceful 

 of its genus. It was originally introduced from China by 

 the late celebrated Mr. Robert Fortune, in or about 1842. 

 Mr. Fortune found that it was cultivated over a consider- 

 able extent of country, especially in the temperate parts. 

 In winter it will bear ten to fifteen degrees of frost, so 

 that irrespective of its flowers and attractive little fruits, 

 about the size of a large cherry, and gold-coloured, it 

 recommends itself as a most desirable glossy evergreen 

 for the Winter Garden. The rind is sweet and delicately 

 flavoured, but the pulp is rather bitter. It has many 

 times ripened fruit in this country, as at Syon and 

 Knypersley. Preserved in syrup, kumquats make their 

 appearance now and then in " West-end " shops. 



Amongst the minor species of the Aurantiacese which 

 furnish pleasant and palatable fruits may be mentioned 

 the Glycosmis citrifolia (also called Limonia parviflora) 

 and the Triphasia aurantiola, also called Limonia tri- 

 foliata. The Glycosmis, a native of China, produces 

 abundantly in greenhouses a very nice, sweet, and juicy 

 kind of berry, the size of a large black-currant, but of a 

 reddish-yellow colour. All parts of this desirable plant, 

 leaves, flowers, and fruit, diffuse an agreeable perfume. 

 The Triphasia, also Chinese, covers itself in the same 



