THE LEMON. 87 



moved to start the buds. One half of the top of the shoot 

 was only removed in order to force them. As soon as the 

 bud was able to support itself the whole top of the shoots was 

 removed to within about eight inches above the bud, and the 

 buds that had started were tied to what remained of the shoot. 

 The body of the tree was kept clear of all suckers or sprouts. 

 At first the suckering was considerable, as in the warm weather, 

 and after each irrigation, and as the buds were not able to take 

 up the entire sap flowing up a large trunk, it caused the sprouts 

 to come out all over the tree; but when the buds were large 

 enough to shade the trunk this ceased. Those buds are now 

 nearly three years old; are very large. Many lemons are now 

 on them, and the old worthless seedlings are no more, but in 

 their stead a beautiful and thrifty Eureka lemon orchard. 



USES TO WHICH LEMONS MAY BE PUT. 



LEMON BISCUIT. One and one half cups of sugar, one cup 

 of butter, four eggs, one and one half pints of flour, one tea- 

 spoonful of extract of lemon. Mix the butter, sugar, and 

 beaten eggs together, add the flour sifted with two teaspoon- 

 fuls of baking powder; flour the board, and roll out the dough 

 one fourth of an inch thick; cut out and lay on a greased tin; 

 wash over with milk, and lay a thin slice of citron on each. 

 Bake in a hot oven ten minutes. 



LEMON CREAMS. Pare two lemons thin, pour over one half 

 pint of boiling water, and let stand all night. Squeeze the 

 juice of the lemons on one half pound of sugar next morn- 

 ing; beat three eggs well; take out the peel, and mix the 

 water with other ingredients; strain through a sieve; then stir 

 over a brisk fire till thick as cream ; pour hot in the glasses. 



LEMON CAKE. One cup fresh butter, three cups pulverized 

 sugar; rub to a cream; stir in the yolks of five eggs well 

 beaten, one cup sweet milk, one teaspoonful soda, juice and 

 grated peel of a fresh lemon, the whites of five eggs, four cups 

 sifted flour, one teaspoonful cream tartar. Bake in round or 

 square pans with straight sides. 



