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CALIFORNIA FRUITS: HOW TO GROW THEM 



planted at several points in Southern California. As yet no con- 

 siderable product has been reached. Samples of the candied article 

 have been approved by experts as very satisfactory. 



An outline for the preparation of candied citron is as follows: 

 The fruit, before assuming a yellow color, and also when bright 

 yellow, is picked and placed in barrels filled with brine, and left 

 for at least a month. The brine is renewed several times, and the 

 fruit allowed to remain in it until required for use", often for a 

 period of four or five months. When the citrons are to be candied 

 they are taken from the barrels and boiled in fresh water to soften 

 them. They are then cut into halves, the seed and pulp are removed, 

 and the fruit is again immersed in cold water, soon becoming of a 

 greenish color. After this it is placed in large earthen jars, covered 

 with hot syrup, and allowed to stand about three weeks. During 

 this time the strength of the syrup is gradually increased. The fruit 

 is then put into boilers with crystallized sugar dissolved in a small 

 quantity of water, and cooked; then allowed to cool, and boiled 

 again until it will take up no more sugar. It is then dried and 

 packed in wooden boxes. 



ORNAMENTAL CITRUS SPECIES 



There are grown in this State for curiosity or ornament various 

 minor citrus species, including the Bergamot and the dwarf orna- 

 mental sorts from Asia. There are, of course, the ornamental 

 species grown by florists for their fragrant bloom. 



