166 



among ancient nations is by the Arabs, who not only used Oranges and 

 Lemons in the ordinary way, but extracted oil from both fruits and seeds, 

 as also citric acid. According to Galessio, the Arabs discovered the 

 Orange tribe in a part of India farther in the interior than Alexander 

 had penetrated. The culture of the Citrus family in Europe has been 

 principally confined to Italy, Greece, Spain, Portugal, the Azore Islands, 

 and some parts of the south of France, those being the only countries 

 possessing a suitable climate. More attention has been paid to their 

 culture in Italy than in any other country, and a very large number of 

 varieties are grown, with but a comparatively few of which we in 

 Australasia are acquainted. Risso, an eminent Italian botanist residing 

 at Nice, published at Paris, in 1818, a history of the family, in which he 

 enumerated and described one hundred and sixty-nine varieties, which he 

 divided into eight classes, as follows : forty-three Sweet Oranges, thirty - 

 one Bitter Oranges, five Bergamots, eight Limes, six Pampelucos, twelve 

 Sweet Limes, forty-seven Lemons, and seventeen Citrons. On the other 

 hand, Linna3us only admitted that the Citron and Lemon were distinct 

 species, while some botanists have decided the Shaddock to be the only 

 one that was a separate species, and that all the others had originated 

 fro 01 the Citron. For all practical purposes, however, the useful kinds 

 may be divided into ten species, which will be dealt with in detail 

 further on. 



USES OF CITKUS FRUITS. 



Oranges and several other species of the Citrus family are utilized to a 

 great extent and in various ways. Sweet Oranges and those belonging 

 to the Mandarin class are in great demand for eating, and, perhaps, are 

 more generally used than any other fruits, as they are in season the 

 greater part of the year. An excellent wine can be made from the juice 

 of the Sweet Orange, and this, by distillation, yields a strong but 

 palatable spirit. The Bitter, or Seville, species is used extensively in 

 Europe for making Orange Marmalade, which is more generally used 

 than any other kind. The rind of the Bitter Orange is also utilized in 

 large quantities when preserved in sugar, and is sold under the familiar 

 name of candied peel. In the south of France and Italy the Bitter 

 Orange is cultivated extensively for perfumery purposes, as two pounds 

 of the flowers are said to yield an equivalent to three pounds of the other 

 kinds. One ton of flowers is calculated to produce forty ounces of otto, 

 which on an average is worth twenty pounds, and the water remaining is 

 worth another ten pounds. An essential oil, called Oil of Neroli, is also 

 extracted from the flowers by distillation, and is yielded, according to 

 Professor Balfour, at the rate of one ounce to five hundred and fifty 

 pounds of flowers. Oil of Neroli is extensively used in perfumery, and 

 forms a portion of the well-known Eau de Cologne. It is also used to 

 some extent for flavouring liqueurs. The rind of the Orange yields an 

 aromatic essential oil, which is contained in small cells, and may be 

 extracted by pressure or distillation. Among other uses to which the 

 fruit is put is the flavouring of the liqueur Cura^oa by the use of the 



