i 9 a THE NEW AGRICULTURE. 



sugar as an appetizer. It makes excellent pies, preserves and 

 marmalade, and gives every promise of becoming a common 

 article for general culinary purposes. 



The Willits citrange is somewhat larger than the Rusk, and 

 its skin is rough and serrated instead of smooth. It is sprightly 

 acid, rivaling the lemon in this particular. 



Both of these fruits are juicy, the Rusk particularly so, yield- 

 ing a larger measure than the best lemons of corresponding 

 size. They are also nearly seedless, averaging only about one 

 seed to every four fruits. The Willits is an excellent substi- 

 tute for the lemon for many purposes, as for the making of a 

 refreshing drink, and for use with fish, oysters, salads, etc., 

 its seedlessness being one of its recommendations in these re- 

 lations. Both varieties are equal to either the orange or lemon 

 for pies, preserves or marmalade, and, fortunately, when used 

 for these purposes the flavors of the products made from the 

 two fruits differ distinctly from each other, and both differ 

 from all other citrus products. 



The Morton citrange more nearly resembles the orange than 

 either of the other varieties. It is from three to three and 

 one-half inches in diameter, and nearly round, being slightly 

 compressed at the stem end. The surface is nearly smooth, 

 being somewhat pitted at the base and containing a few slight 

 furrows, which run from the base to the apex. The rind is 

 medium thin and does not cling so closely to the fruit 

 as in the Rusk citrange. The pulp is translucent, light orange 

 in color, tender and divided into segments, the separat- 

 ing membrane not so thin or tender as in the other two varie- 

 ties. It is, however, much sweeter than either the Rusk or 

 the Willits, though it is still too sour to serve as a substitute 

 for the sweet orange of commerce. It is an admirable pre- 



