HOW TO USE FLORIDA FRUITS. 321 



brine as salt only as sea-water ; then head up tight, and 

 change water two or three times. Limes prepared in this 

 way are ready for use at any time, either as pickles or pre- 

 serves, by first freshening in clear water and then follow- 

 ing other recipes. 



Pickled Limes are prepared exactly according to recipe 

 given for pickled lemons, and are equally good. 



Preserved Limes. If the limes have been previously 

 kept in brine, freshen by soaking in several waters ; then 

 proceed as follows, same as if just picked : Take out the 

 seeds and place in cold water for twenty-four hours, chang- 

 ing the water several times ; boil until tender, in water to 

 which a little soda has been added ; soak again in water 

 for twenty-four hours, changing water as before ; the limes 

 are now ready to preserve. To each pound of fruit take 

 two pounds of white sugar and three pints of water; 

 make a syrup first, drop the fruit into it, and cook long 

 enough to become thoroughly heated through ; place limes 

 in jars set in hot water, boil the syrup down a little and 

 turn over them. Seal up the same as any other preserves. 



CITRONS. 



To Dry for Home or Market. Pick the fruit when green, 

 just as it comes to maturity ; cut into four or six pieces; 

 soak in clear water twenty-four hours, changing it several 

 times, boil half an hour in water containing a little alum, 

 and a few handfuls of green grass (Guinea preferred), or 

 the leaves of the citron tree ; pour this off, and boil half 

 an hour in thin syrup ; then weigh the citron and add an 

 equal weight of white sugar to the syrup ; dip the citron 

 into the latter two or three times, dry in the sun one day, 

 the second day fill the cavities of the citron with the syrup, 

 and continue to expose to the sun until thoroughly dry. 

 This makes an excellent article for commerce, being of 



