THE CITRON 



CHAPTER XIX. 



CITRON CULTURE. 



The citron has only been grown in California to a limited 

 extent, the demand for it being very limited. It is only for its 

 thick rind that the citron is valued. The candied citron in our 

 markets is imported. The fruit raised in this State can be as 

 well cured as the foreign grown. Those that have tried the 

 experiment have produced a better and finer article than the 

 imported. 



LEMON, OR SORRENTO (Citron of Commerce). 



Shape oblong like the lemon, with a very pleasant aroma, 

 which is much esteemed ; skin bright yellow, smooth and very 

 glossy; inner skin white, coarse, and thick, with very little 

 trace of bitterness. The fruit grows very large, weighing from 

 three to five pounds each. The tree is of a dwarf habit, with 

 large glossy leaves, and very ornamental. It grows from the 

 cutting, and is also budded on orange, lime, and lemon stock. 

 It comes true from seed. 



How TO PREPARE CITRON. 



The fruit, when bright yellow, is picked and placed in bar- 

 rels filled with brine, and left for at least a month. The brine 

 is renewed several times, and the fruit allowed to remain in it 

 until required for use, often for a period of four or five months. 



