162 CITRUS FRUITS AND THEIR CULTURE. 



One point to be discounted for first 1-2 oz. in excess 

 of allowance, and two points for each 1-2 oz. thereafter. 



5. Peel. Possible credits. 10; subdivisions of which 

 are: Finish, 3 credits; protective quality, 7 credits. 



Standard: For protective quality, to be strong, elas- 

 tic and reasonably firm texture ; abundant, compact and 

 unbroken oil cells and thickness of 3-32 to 3-16 inch 



To be discounted two counts for first 1-32 inch below 

 minimum, and five counts for second 1-32 inch; one count 

 for first 1-32 inch above maximum, and two for each suc- 

 ceeding 1-32 inch. 



Fresh-picked lemons not allowed. 



6. Fiber. Possible credits, 8. 



Standard : Septa delicate and translucent. Core not 

 to exceed 3-16 inch in "large" and 1-8 inch in "medium" 

 and "small" fruit. 



7. Grain. Possible credits, 8, divided as follows: 

 Fineness, firmness and compactness, 4 credits; color, 4 

 credits. 



Standard: Grain to be water-colored, shading to 

 blue rather than to gray. 



8. Seed. Possible credits, 4. 

 Standard : Absence of seed. 



One-half point to be discounted for each seed. (A 

 discount of 1-4 credit for each seed is now recommended 

 as sufficient.) 



Rudiments are to be considered as seed if any growth 

 has been developed ; otherwise allowed without discount. 



9. Taste. Possible credits, 30, divided as follows: 

 Acidity, 20 credits; absence of bitterness, 10 credits. 



In interstate competitions the standard of acidity 

 shallbe the highest per cent of strength of acid found in 

 any fruit, determined by chemical test. In other compe- 



