Appendix. 295 



broad concave calices, with 4,* and rarely 5, oblong thick 

 petals, outwardly reflexed. They are somewhat fragile, and 

 easily drop off if touched. Their scent is penetrating, and 

 more exquisite than that of white lilies. . . . The fruit 

 has the shape of an apple, as large as a man's head, round 

 or compressed, but not so flat, as a common cheese. Exter- 

 nally, it has an even surface, excepting here and there a 

 slight eminence ; for the rest, the whole surface is covered 

 with oil ceils. Its colour is citrine, but not so shiny and 

 bright as in the citron (malo citrino). It is paler and more 

 elastic (flaccidus). Its skin is more than an inch thick, 

 spongy (fungosus), white, dry, and bitter. It emits a sul- 

 phurousf scent. 



" The pulp forms a globe, divided into various segments by 

 intermediate pellicles, mostly fifteen or sixteen in number, 

 more or less, arranged as in an orange. This pulp is either 

 red or purplish-red, resembling that of a pomegranate, and 

 juicy, with a vinous^ or acid flavour ; but in very ripe ones it 

 becomes sweet like currants. In each of the largest segments, 

 there are two or three seeds as long as the joint of the little 

 finger, either smooth or rugose and white. In some of the 

 best fruits, however, there is not even one seed, or perhaps 

 few and small. Such fruits are considered the best. Often 

 three or four of these large fruits hang from one branch at 

 the same time, which bend it down and frequently break it. 

 It has, therefore, to be propped, in order to bear their weight. 

 If, however, only one or two be left on each branch, they then 

 become larger and more juicy. 



" Another variety of this first large kind is very similar 

 to it, or a little smaller, but with a whitish pulp and an acid or 

 insipid and watery flavour. The latter is also considered more 

 ordinary, as in truth it is more allied to the subsequent 

 third species, the one having been given to us for the other. 



* Note that this variety is generally ^.-petalled. Hasskarl says that 

 one of the differences between Papeda, and Citrus is that the former has 

 4 petals. 



t The rind aroma of all the Citrus Rumphius describes by the word 

 sulphureus. 



He always uses the word vinous in describing the flavour of Citrus 

 juice. I think he means sub-acid, and not, as Gallesio thought, the 

 colour of wine. 



