54 Oranges and Lemons of India. 



chagrined and much redder than a suntara, and 

 unless over-ripe it is so sour that it is almost uneatable. 

 Natives don't think much of it, except for keeping 

 after all other kinds have gone out of season. They 

 either keep it for a long time on the tree till it sweetens, 

 or collect it and keep it in its cut state until it becomes 

 sweet. It is usually a very good cropper. 



There are many varieties of keonla in different parts 

 of India. Whenever I could get the leaf also it was 

 not difficult to group a specimen ; otherwise I have had 

 to rely on the name given to it, which is often decep- 

 tive ; or on the greater redness of the exterior, which 

 is more of a lobster red than of a yellow orange. 



The distinction of one kind by the name of 

 naringhi is not of much value. It may be a variety 

 that sweetens earlier than the keonla proper. It is, 

 however, rarely found in the markets by this name, 

 but only in collections in native gardens. 



In the Saharunpore Botanic garden, and in the 

 Delhi public garden, I came across a variety called 

 kokni) shown in pi. 127. The skin is very oily and 

 strongly aromatic, and the leaf has more of the keonla 

 scent than any other. It is redder than the kiimquat> 

 which never sweetens, while the kokni becomes sweet. 

 It is not common, and I have met with it only in these 

 two places.* 



Another variety is that called reshmi, shown in 

 pi. 122, figs, a and e. This name is sometimes given 

 to that called hazara, which latter is either the 

 kumquat itself, or an enlarged variety of it. The 

 reshmi is a very curious orange. The typical form 

 is very flat, and with many folds, not unlike a tomato. 



* In Rumphius, under aur. verrucosum, occurs a very small sweet 

 orange from Madura, aur. pumilum Madurense. It may be this. 

 Vide Appendix 41 (/;/). 



