THE LEMON AND LIME. 117 



gathered from seedlings planted from seed of the 

 Sicily and Messina fruit of commerce. If the fruit 

 on these trees is allowed to ripen on the tree they 

 average three fourths of a pound in weight, but of 

 inferior quality, juice little, and rind thick. 



My method of preparing for market is to gather 

 the fruit when about one third larger than we find 

 the Sicily lemon when it reaches our American 

 market. In curing, the fruit will shrink this extra 

 third. The fruit is gathered in latticed boxes hold- 

 ing about fifty lemons each and only two layers 

 deep. The fruit should be cut with short stems, and 

 so handled as not to be bruised. The boxes are at 

 once put into a close room one on top of another, 

 but forming a hollow square. If the room is large, 

 cover the pile of boxes with a cloth that will con- 

 fine the sulphurous gas with which the fruit is to be 

 treated. Place in the centre of the square, and suf- 

 ficiently remote from the boxes not to heat the 

 fruit, an oven of live coals. Throw on the burning 

 coals an ounce of flowers of sulphur, and fasten 

 down the cloths. If the room is small and tight the 

 cloth is not necessary. Allow the fruit to remain 

 in a dark room for a week, then expose to sun- 

 light the direct rays of the sun a part of the day is 

 best until the skin is yellow. The fruit is then 

 ready for market or to be stored for future use, for 

 when thus treated it can be kept for an indefinite 

 time. This sulphurous gas is of great benefit in 

 the curing of both lemon and orange : First, it aids 



