196 



proportion of pith, and an abundance of juice. The fruit is in the 

 best possible condition for meeting- these requirements when gathered 

 quite green, and several weeks before it would ripen upon the trees- 

 it' allowed to do so. No absolute rule can he laid down as to the 

 proper time for gathering, as much will depend upon the varietv T 

 season and locality. The safest rule will be to cut the fruit Avhen it 

 is from two and a-half to three inches in diameter, leaving Lemons 

 below that size for further development. The removal of the large 

 fruit in this way relieves the trees considerably, and gives the 

 younger Lemons a better chance to increase in sixe. As a matter of 

 course, Lemons gathered as recommended are not marketable at once r 

 and they must be kept in store till they are of the orthodox colour. 

 They should at first be allowed to stand in the cases they were 

 gathered into at the trees for ten days or a fortnight. During this, 

 time a considerable amount of moisture will exude from the skins 

 and escape. The Lemons are then taken out of the cases and arranged 

 in single layers upon trays or shelves and placed in a chamber where 

 light can be excluded, but which at the same time is well ventilated,, 

 and can be kept at a medium low and even temperature. A dry 

 cellar, cool shed, or cupboard may be used as a store, but if large 

 quantities of fruit have to be treated, it will be advisable to build a 

 house specially for the purpose. As a matter of course, in filling- the 

 trays or shelves, all damaged or defective Lemons should be carefully 

 excluded. If the fruit has been carefully gathered and handled it 

 may be kept in good condition for several months by this mode of 

 treatment. As a matter of course, some of the Lemons will spoil,, 

 but if the essential conditions are duly provided for. the percentage 

 of losses Avill not be large. In addition to being able to market the 

 fruit in the best possible condition, this mode of treatment will 

 enable the grower to keep it till it will fetch the highest prices. It 

 is true that fruit preserved in this way will shrink considerably in 

 size, sometimes to the extent of one-third, but, on the other hand, it 

 will invariably realize much better prices than the coarser and 

 thicker skinned Lemons that are allowed to ripen upon the trees. 

 When packed for exportation the fruit, as a matter of course, should 

 be less advanced in ripeness than if intended for a local market, and 

 should not have commenced to turn yellow, (.'are should also be 

 taken that the fruit in each case is as even in appearance and sixe as 

 it is possible to get it. It should be wrapped in paper, and in all 

 other respects treated precisely the same way as that recommended 

 for Oranges. 



Limes. The desirable qualities in this section of the Citrus family 

 are the same as with Lemons, vix., thin skins and abundance of juice. 

 They, therefore, require precisely similar treatment as regards 

 gathering, storing, and packing, and tl-e same directions will apply 

 in every respect. 



Citrons, Shaddocks, and Sweet Ze'www*. \Vhcn either of these fruits 

 is wanted for its juice it should be gathered and stored as recom- 

 mended for the Lemon, and not be allowed to ripen upon the tree. 

 IF. however, the fruit is required for marmalade or candied peel, it 



