bearing surface on easily accessible branches. This is secured by 

 cutting back the leader or main stem of the tree when it is set and 

 forcing out stray branches, three or four of which are selected to 

 form the framework of the tree. These in turn are persistently 

 pinched or cut back and encouraged to assume a nearly horizontal 

 position. Any branches that start to make a strong growth in a ver- 

 tical direction are cut out. This continuous pinching and cutting 

 back tends, however, to produce a very dense mass of branches and 

 foliage and some thinning out becomes necessary. The general 

 result of such systems is a low, flat-topped tree, from which most of 

 the fruit may be gathered without the use of long ladders. 



Picking. Lemons are picked while the color is green, the 

 time of picking being governed by the size attained by the fruit. 

 After picking it requires from one to several weeks to cure them 

 properly for market. This is usually done in specially constructed 

 houses, in tents, or in banks. (F. B. 238.) 



Curing. The curing and storing of lemons is a much more 

 prolonged and difficult process than that of oranges. Simple meth- 

 ods of curing may suffice when the lemons can soon be marketed, 

 but when it is intended to hold them for many months for the 

 best markets special devices are required and the skill of one w r ho has 

 had experience in the business. The objects aimed at are, in part, 

 the same as in the case of the orange, but further, the lemon must 

 attain its proper color, the thickness of the rind must be greatly 

 reduced, the acidity increased, and the fruit preserved in market- 

 able condition for a long time. This is attained by holding the fruit 

 in a dark place, in a temperature as nearly uniform as possible 

 and with sufficient ventilation to prevent molding and decay, but 

 not enough to cause the wilting of the fruit. Where the business 

 is conducted on a large scale curing houses are provided. 



Varieties. There are only a few varieties of lemons that are 

 successful commercially. The variety Villa Franca is probably the 

 most extensively grown in Florida and California. The Eureka 

 and Lisbon are also popular varieties. The Sicily has been reported 

 as doing unusually well in Hamakua and Olaa and probably will 

 prove to be well suited to many other parts of the Territory of 

 Hawaii. Dr. N. Russel, of Mountainview, Olaa, in speaking of trees 

 of this variety, said they grow quickly and give excellent fruit, 

 superior to California lemons. 



POMELOS, GRAPEFRUITS AND SHADDOCKS. 



There is some confusion in the use of the terms "pomelo," 

 "grapefruit," and "shaddock." From the standpoint of the botanist 

 these are simply different names applied to the same species, Citrus 

 decumana, but horticulturally some distinctions may be made. The 

 term "shaddock" is now being reserved for extremely large, coarse, 

 and almost inedible forms of the species. They are practically 

 useless, except for ornamentation and curiosity. The "pomelo" 

 is precisely the same as the "grapefruit," with which everyone is 

 familiar in the markets. The name "grapefruit" has arisen from 

 the fact that they are borne in clusters like grapes in a bunch. This is 



