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[(UNIVERSITY 



HOW TO USE FLORIDA 



plump, and free from blemish are to be marked "first 

 class ;" inferior ones are " second class." Wrap the citrons 

 in paper, and pack carefully in boxes, strongly made but 

 smooth inside, between two and three hundred in a box. 



No. 2. Cut the fruit into halves or quarters, then pack 

 it in casks with a sprinkling of salt ; then fill the casks 

 with sea-water or its artificial counterpart. In twenty 

 days open the casks, take out the fruit, and remove the 

 pulp with a spoon; repack, and fill up again with sea- 

 water, to which a little salt has been added. Lay the cask 

 on its side with the bung open, that the gas may escape, 

 and keep it thus until ready to ship. 



Commercial Candied Citron. Cut the fruit into halves 

 or quarters, according to its size, put it in a tub or cask 

 of brine, having first cleaned out the pulp, and leave it 

 for a month ; then renew the salt water, and let the citron 

 lie in it for four or five months, or as much longer as you 

 choose ; this long process is necessary to eliminate the bit- 

 ter principle from the rind, which it is otherwise impossible 

 to remove entirely. 



Next, boil the fruit in fresh water until a fork will eas- 

 ily pass through it ; it usually takes about an hour and a 

 half to reach this point. Then put it in cold, fresh water, 

 to remain there for at least twenty-four hours, when it will 

 have turned to that light green color which we have 

 learned to associate with candied citron. 



The next step is to drain the fruit, place it in earthen 

 jars, and pour over it hot syrup of white sugar at twenty 

 degrees sacchrometer ; cover it entirely, and let it stand 

 for three weeks, but the syrup must be poured off twice a 

 week, boiled, skimmed, and more sugar added each time 

 until the syrup is a little thicker than it was at the first boil- 

 ing ; turn it back over the fruit at boiling point. The three 

 weeks elapsed, put the citron in a vessel containing the 



