26 CITRUS CULTURE IN CALIFORNIA. 



foliage, and in many instances the limbs touched the ground. 

 The trees became beautiful, and very uniform in shape. This 

 tree requires little or no outside pruning. The foliage having 

 a weeping habit, makes it difficult to train as a tree, unless 

 budded on large standard trees. 



SATSUMA, SYNONYMS. (Unshiu, and Oonshiu.) 



Fruit of medium size and flattened, rind easily detached, of 

 exceedingly fine texture, sweet and nearly seedless. The fruit 

 grows very irregular, all sizes being found on the tree, which 

 makes them very difficult to pack, even when assorted into 

 sizes, on account of their shape. 



If for shipment they must be picked before mature, for when 

 ripe the rind is loose from the pulp, and in packing will break 

 and cause the orange to rot. The tree is remarkably hardy, 

 having stood unharmed where all others in the same orchard 

 were badly nipped by the frosts. The fruit from trees grown 

 in California is much coarser than the fruit imported from 

 Japan, grown either on our sweet seedling stock, or on the 

 dwarf (Citrus Trifoliata) stock, upon which they are worked 

 in Japan. The rind of most of the Japanese and Chinese 

 varieties have a peculiar smell, and on this account they do not 

 come into favor in the market. 



NAGAMI-KINKAN, OR KINCQUAT. (Citrus Japonica.) 



Fruit very small, oblong or olive shaped, rind thick, yellow, 

 smooth, sweet scented, very little pulp, containing many seeds, 

 tree dwarf (a bush), a prolific bearer. The fruit is edible whole 

 (rind and all) ; the rind has a pleasant aroma, and combined 

 with its juice makes it very agreeable. It is also valuable for 

 preserves and marmalade, but the demand for this fruit being 

 so limited, it would hardly warrant it to be propagated except 

 for ornament. The eating of too much rind is not healthy. 



