322 FLORIDA FRUITS HOW TO USE THEM. 



superior quality to that sold usually in the stores. If you 

 have a fruit drier so much the better. 



Preserved Citron. Never use ripe citron in any shape, 

 it will not dry nor make a good preserve. Take green 

 citron, full grown but young and tender, cut into four 

 pieces, and take out pulp and seeds ; lay the citron in salt 

 and water for twenty-four hours, take it out and scald it 

 two or three times until the bitter is extracted ; then make 

 a moderately thick syrup, and boil the citron in it gently 

 until clear and translucent ; then flavor syrup with lemon 

 juice, all-spice berries, stick cinnamon, and root ginger. 



Grape Fruit, or Pomola. This fruit is used only in its 

 original state, eaten as an orange, or prepared for the table 

 by carefully removing all the inner membranous skin and 

 seeds, and then sugaring the fruit an hour or two before 

 sending to table. The inner skins part readily from the 

 pulp, which is very juicy, and great care should be taken 

 not to leave any of the former clinging to the pulp, as it 

 is very bitter ; properly prepared there it no fruit more 

 refreshing than the pomola. The juice also makes a very 

 pleasant drink, prepared the same as lemon- or lime-ade. 



TO PREPARE CITRONS FOR SHIPMENT. 



There are two methods of preparing the citrons when 

 it is desired to ship them to a factory for purposes of pre- 

 serving or evaporation. 



No. 1. Gather the fruit carefully, cutting the stem as 

 you would an orange or lemon ; place it in a basket lined 

 with moss, paper, or some other soft material, as it is im- 

 portant not to bruise the skin. See that all possible blem- 

 ishes, as of insects or dust, are cleaned off with a brush or 

 a sponge dipped in cold water ; spread them out for several 

 days. 



Sort the citrons into two classes ; those that are large, 



