68 CITRUS CULTURE IN CALIFORNIA. 



plow under weeds, manure, and lime. We thus aim to supply our soil with nitrate 

 of lime, potash, and magnesia. Carbonic acid gas is absorbed by the water, and 

 attacks the inert plant food in the soil. Hardpan is prevented, both by the 

 mechanical effects of the vegetable matter and the lime. 



The present outlook for the crop in the southern part of this State is not large ; 

 but the fruit is of larger size and better quality. But in those particular places 

 which have been called to my notice, where they have fertilized, the crop is heavy. 

 Peculiarly is it so in Riverside, where these people deal in corners in sheep manure 

 and commercial fertilizers. The effect of the fertilizers on the Australian Navel in 

 our orchard is very marked, for it generally happens that there are on this tree a 

 great many oranges that do not develop the proper characteristic. This year the 

 stamp of the fertilizer is plain. 



We have walnut trees on our place at San Gabriel that we have not plowed for 

 two years ; but we have thoroughly fertilized them, and never before did they bear 

 as many and good a crop as this fall, and I may say the same of our lemons. And 

 again, we have a particular plot of about five acres in our orchard where we have 

 not allowed a weed to grow, cultivating after each irrigation ; but this orchard was 

 fertilized with sheep manure at each irrigation, and limed last winter at the rate of 

 ten barrels to the acre. These trees will average twelve feet in diameter and fifteen 

 feet in height. They are literally covered with fruit, and will average six boxes to 

 the tree. 



USES TO WHICH THE ORANGE MAY BE PUT. 



ORANGE WINE. Take one part orange juice, well strained; 

 one part water; three pounds sugar per gallon. Any kind of 

 sugar will do, and the darker the sugar the richer will be the 

 color of the wine. For each ten gallons put up keep about one 

 gallon of the same for refilling the casks during fermentation. 

 Lay casks on the side, fill full, and leave bung open. Do not 

 let it be exposed to much cold. Fill up the casks every day, 

 from the quantity kept out, as the scum is thrown off, and 

 watch closely until the wine passes through the stage of alco- 

 holic fermentation. This will usually require from ten to 

 twenty days, or longer if the weather is cool, and can easily 

 be determined by scum ceasing to rise, and the cessation of 

 brisk fermentation. When it arrives at this stage, place the 

 bung in loosely. Watch closely for a few days, and as active 

 fermentation ceases, put the bung in fast. Let it stand two 

 months, then rack off carefully into clean casks. If perfectly 

 clear, seal and let it stand six months, when it may be bottled. 

 If not clear, it should be racked off a second time in two 

 months after the first time, and sealed for six months before 

 bottling. Be sure your casks are full, for contact with the air 



