Orange and Lemon Trade of India. 165 



Besides oranges of the suntara type, which are 

 smooth, and of a yellowish orange colour, there are 

 those called naranghi and keonla. The latter word 

 appears nothing but a modification of kamla. They 

 are both redder, rougher, and usually smaller than the 

 suntara orange, otherwise they are much of the same 

 shape and size. Moreover, they have often a flat- 

 tened mammilla on the apex. Natives make a distinc- 

 tion between naranghi and keonla, but I could not find 

 any distinction. If there be any, it is that some 

 naranghi are sweeter than the keonla. The latter, in 

 its unripe state, is very sour, and unless thoroughly 

 ripened on the tree, or, as some say, off the tree, it is 

 hardly edible. By December and Christmas time all 

 the suntaras are gathered. They are left so long on 

 the trees, because they fetch a good price during 

 Christmas week. But they would, as a rule, improve 

 vastly in flavour if left on the trees for another fort- 

 night or three weeks. Some varieties, however, if left 

 too long on the tree, dry up and become juiceless, 

 especially if the trees are not watered. 



The keonla sweetens , later, and is therefore 

 better for being kept on the tree till the end 

 of January and later ; so that it comes in as a 

 late orange. It does not appear, however, in great 

 favour, probably on account of its sourness. It is, 

 nevertheless, a good cropper. It is found every- 

 where, but I am not aware that there is anywhere 

 in India any centre of great trade in the keonla 

 orange, as there is in its more popular sister the 

 suntara orange. 



Besides the foregoing type of orange, there is 

 another, and a totally distinct one. It is larger and 

 closer-skinned, and with a totally different flavour. I 

 mean that of the Malta orange type. Although I 



