(JO CITRUS FRUITS AND THEIR CULTURE. 



the most important product obtained from the citron is 

 the candied peel, a commodity restricted in its uses and of 

 little importance to pioneers. On the other hand, the lus- 

 cious orange was at all times a much appreciated addition 

 to their limited bill of fare, while the acid of the lemon 

 and lime is particularly refreshing in warm climates. 

 Hence we can see that there is a good reason why these 1 

 fruits would be cultivated to the neglect of the less impor- 

 tant citron. 



Up to the present time, the candied citron peel used 

 in America (12,000) cases of some 250 pounds, according 

 to Lelong) is mostly imported in brine from Leghorn, 

 Italy. By shipping it in the brine, duty is avoided. The 

 salt is steeped out and the peel candied in New York and 

 Chicago. Some candied peel is imported. 



More or less interest has always been taken in the 

 citron and its culture. The varieties cultivated in Europe 

 have been imported and grown. Small plantings have 

 been made both in Florida and California. At present, 

 interest in the citron has died out almost entirely in Flor- 

 ida, but in California it still receives attention. Experi- 

 mental lots of candied citron peel of excellent quality, 

 fully equal to the imported product have been produced. 

 Whether its culture will ever be increased sufficiently to 

 produce enough peel to supply the American demand is 

 somewhat problematical. There is a probability, however, 

 that such will be the case, but the industry will need the 

 fostering care of a protective tariff on the peel imported 

 in brine. The citron succeeds well in the lemon districts 

 of California and there alone large quantities of fruit 

 could be grown. In the warmer parts of Florida and in 

 the Islands the citron could also be grown, if its culture 

 were placed on a remunerative basis. 



