Appendix. 337 



syrup* is constantly increased until no more sugar can be ab- 

 sorbed. The proportion is So per cent, of sugar to 100 per cent, 

 of fruit. The quarters are finally placed on wire netting to dry, 

 and when ready are packed in the small wooden boxes so fami- 

 liar to us. Citron, in short, may be described roughly as the 

 thick peel of a species of lemon, pickled to extract its bitter 

 flavour and absorb the oil ; then boiled to make it tender, and 

 saturated with sugar to make it palatable. As with other 

 articles of commerce, so it is complained that the prices of 

 citron are largely regulated by speculation, varying from 

 19 cents to 12 cents per pound at Leghorn. A curious fact 

 is that more citron is imported into Italy than exported from 

 it, the proportion for the last three years being as ten to one.f 

 The soil of Cuba is eminently adapted to the Citron shrub, 

 but few trees are, however, grown there, everything being 

 abandoned for the staple crop sugar-cane. It seems so hard 

 for communities to learn the lesson of diversified crops ; all 

 sugar-cane, all cotton, or all wheat apparently must be ex 

 pected. Cuba, Mexico, and California offer advantages in 

 the culture of the Citrus fruits, and are only awaiting enter- 

 prise to develop these profitable pursuits." American 

 Grocer. 



No. 46. - 



Malta lemon pickle (according to Baboo Sukhi Lai's 

 receipt). 



(a) Remove the skin of the lemons as completely as you 

 can, then cut the lemons into four quarters lengthwise, but 

 not completely, so that the quarters may still hold together. 

 Then between the quarters fill in the following mixture of 

 spices and other ingredients, and pack the lemons so pre- 

 pared in a jar, which is to be rolled daily for four or five 

 minutes for a whole week. After that, pour in a quart bottle 

 full of fresh lemon juice, and continue the rolling daily until 

 the pickle becomes fit to eat. 



* Probably the writer means that the syrup is re-heated daily, and 

 further concentrated. 



t The reason is that a large quantity of candied citron is used in Italy 

 by confectioners. 



Z 



