32 CITRUS FRUITS AND THEIR CULTURE. 



ing ruby-red pulp or pulp streaked with red, of superior 

 quality, edible earlier in the season, but not showing blood 

 markings until late, generally small or medium-sized; 

 rind assuming a reddish blush at maturity. The fruit of 

 trees worked on trifoliate orange stock show blood mark- 

 ings earlier in the season than when other stocks are used. 



This sub-group contains the best oranges known, the 

 quality of the fruit being equalled by few other varieties 

 and certainly surpassed by none. Seeds are generally 

 quite few in number, small and plump. The small size of 

 the fruit of some varieties is objectionable. The genera] 

 characteristics of the group, except for the differences in 

 the fruit are almost the same as those of the Mediterran- 

 ean oranges. Most of the varieties now grown in America 

 came originally from the Mediterranean citrus districts, 

 the late General Sanford and Mr. Charles Armory being 

 responsible for their introduction. 



Gallesio, in his "Traite du Citrus," Paris, 1811, men- 

 tions the blood orange as one of the varieties cultivated 

 extensively in his day in Malta and Provence and by 

 amateurs and seedsmen in Liguria. 



NAVEL ORANGES. 



Tree rather dwarf, with well rounded top and glossy 

 green foliage, generally almost thornless; flowers entirely 

 lacking in pollen or only poorly supplied, pistils prolif- 

 erous, giving rise to an umbilical mark of greater or less 

 extent on the apex of the fruit ; fruit of superior quality, 

 but perhaps not quite equal to the best of the Mediter 

 ranean and blood types. A few varieties not included 

 with those of the navel type are sometimes navel marked. 

 Among these may be mentioned Ruby, Boone, St. Michael 

 Blood and the Cleopatra mandarin. 



