30 CITRUS CULTURE IN CALIFORNIA. 



BENl-MlKAN. 



Fruit small, roundish, oblate. Rind thin, bright reddish 

 color. Pulp juicy, rich in flavor. One of the best as an orna- 

 mental dessert dish. 



KAWACHI-MlKAN. 



Fruit small, roundish, oblate. Rind thin, bright reddish 

 color. Pulp sweet, subacid. Good for table use and for keep- 

 ing. 



KlNOKUNI-MlKAN. 



Fruit medium, oblate. Rind thin, orange-yellow color, 

 smooth surface. Pulp yellowish, sweet, juicy. One of the 

 best for table use. 



KOJI. 



* 



Fruit medium, oblate. Rind very thin, pale yellow. Pulp 

 subacid, with slightly bitter taste. Though it is inferior in 

 quality, it ripens earlier; and also the flower bud, or even the 

 flower, is used as a spice. 



lUDZU. 



Fruit medium round. Rind very thick, yellow, coarse un- 

 even surface. Pulp subacid, many seeds. Rind fragrant smell, 

 slightly bitter taste. Much used for cookery and confection- 

 ery. The unripe fruit and the blossoms are also used as a 

 spice. 



MARUMI-KlNKAN OR KlNCQUAT. 



Fruit very small, roundish or globular. Pulp small, contain- 

 ing large seeds. It is eatable, rind and all. 



NARUTO-MlKAN. 



Fruit medium round, rather large. Rind thick, yellowish, 

 rough on surface. It is sour in the first year, and remains 

 on till second year, when it becomes delicious. Pulp sweet, 

 juicy. Good as a summer dessert dish. 



