THE CITRON. 95 



When the citrons are to be candied they are taken from the 

 barrels and boiled in fresh water to soften them. They are 

 then cut into pieces, the seed is removed, and the fruit is again 

 immersed in cold water, soon becoming of a greenish color. 

 After this it is placed in large earthen jars, covered with hot 

 syrup, and allowed to stand about three weeks. During this 

 time the strength of the syrup is gradually increased. The 

 fruit is then put into boilers with crystallized sugar dissolved 

 in a little water, and cooked ; then allowed to cool, and boiled 

 again until it will take up no more sugar. It is then dried 

 and packed in wooden boxes. 



CITRON CAKE. Three cups of sugar, one of butter, one of 

 sweet milk, four cups of flour, one half teaspoonful of soda, 

 and one of cream of tartar. Cut up one half pound of citron 

 fine and thin, and the whites of ten eggs; cream the butter 

 and sugar; sift the flour and add gradually, then the citron; 

 beat the eggs until stiff and add last; sift the cream of tartar 

 in the flour, and dissolve the soda in a little tepid water; beat 

 all thoroughly before stirring in the eggs. 



BOOKS RECOMMENDED. 



I have tried in every way to give all the information on the 

 subject within my power, not theoretically, but practically, as 

 I understand it, from experience obtained in the field. 



Whatever I may have omitted may be found in the follow- 

 ing works : 



Orange Culture in California, by T. A. Garey. 



The Orange in California, by William A. Spalding. 



Hand Book of Orange Culture, by Rev. T. W. Moore. 



A Treatise on the Culture of the Orange, by George W. 

 Davis. 



Orange Culture in New Zealand, by George E. Alderton. 



Florida Fruits How to Raise Them, by Helen Harcourt. 



A Treatise on the Citrus Family, by George Gallesio. 



Consular Reports. (Fruit culture in the several countries.) 



Bulletin No. 41^ of the Department of Agriculture, June, 

 1884. 



