Uses and Commercial Products of the Citrus. 147 



India. I have always found that the imported candied 

 peel has an unpleasant turpentmy flavour. The essen- 

 tial oil of the rind loses its charming aroma by keeping 

 any length of time, however well bottled, while that 

 freshly made is very fine. Moreover, imported peels 

 are always very hard. As the Malta lemon is likely 

 soon to be largely cultivated in India, these receipts 

 may be of some use. Citron is already largely cul- 

 tivated. 



The Seville orange, I found, is grown in most parts 

 of India and Ceylon. There is, perhaps, none better 

 for making marmalade, and this preserve will improve 

 by keeping. In the same Appendix, No. 49, I have 

 given a receipt for making marmalade, taken from 

 Francatelli's " Cook's Guide." The Seville or bitter 

 orange has a very aromatic and bitter rind, and a 

 sour pulp. 



One of the best citrus preserves I have tried is the 

 " lemon jelly," a receipt for which is also given in Ap- 

 pendix, No. 51. I think it was originally taken from 

 the Queen t and kindly given to me by a friend. 

 The best jelly is that made from the fresh Malta lemon, 

 but any acid citrus fruit taken fresh from the tree can 

 be preserved in the same way, such as the Seville 

 orange, the lime, the amilbed. The proportion of acid 

 pulp to rind can always be regulated according to in- 

 dividual tastes by lessening the one and increasing the 

 other, and if the fruit used is not sufficiently acid, more 

 juice can be added from some other kind. One thing 

 must be strictly attended to, however. The sugar 

 used for this jelly must be of the white crystalline kmti, 

 such as that of Cossipore ; otherwise the slightest 

 amount of treacle in the sugar will make a. jam, and 

 prevent the jelly setting. 



Finally, the citron peel is preserved in syrup in 



L 2 



