100 CALIFORNIA CITRUS CULTURE. 



the size and excellence of the lemon, yet when at its best it is no 

 mean fruit. The stem is winged but not as broadly as is the sweet 

 orange and pomelo. The pulp is very sour and has a tinge of bitter 

 which pleases the taste of many. Limeade, with many, is a favorite 

 beverage. The lime has escaped from cultivation in Florida and the 

 West Indies and has run wild. Some varieties lack not for size and 

 some have less pronounced thorns and a less number of seeds. At the 

 Oroville Show a year ago I saw very large limes that were apparently 

 seedless. Of the several varieties the Imperial, Mexican and Tahiti 

 are praised. While the lime bears severe pruning and can be fashioned 

 into a hedge, it will hardly meet the competition of the lemon and will 

 be but little grown in California. 



CITRUS BY-PRODUCTS. 



In Sicily the inferior and injured lemons, and to a less degree the 

 oranges, are used for by-products. In case there is a great demand 

 for fruit, the best of this inferior fruit is often diverted to the markets, 



Citrate of Lime. 



Citrate of lime is one of the most important of these by-products. 

 The concentrated lemon juice is pressed from the lemon, warmed, 

 filtered, then heated nearly to the boiling point, when finely powdered 

 chalk is gradually added, being constantly stirred, and when effer- 

 vescence has ceased we have citrate of lime as the result. By adding 

 dilute sulphuric acid to this salt a chemical change produces gypsum 

 (sulphate of lime) and citric acid. The process of this manufacture 

 is simple and the necessary equipment limited and cheap. There is no- 

 reason why the growers might not produce this product, except that 

 possibly it would not pay. 



Concentrated Lime Juice. 



Lemon juice, as it is pressed from the fruit, is a valued article of 

 commerce. By boiling carefully it is concentrated and is then ready to 

 ship. Only inferior fruit is used for this purpose, especially that which 

 is punctured or bruised. Orange juice or orangeade is also a valuable 

 product. 



Oil of Lemons. 



This essence consists of spirits of wine to which oil from the oil cells 

 of the lemon peel is added. The fresh peel is soaked, then pressed 

 against a sponge, which absorbs the oil. Only inferior fruit is used, 

 though it must be fresh and sound. 



