PLANTS. 239 



six in number. A native of tropical Asia, it has been 

 transplanted to southern Europe, and even in the north 

 is successfully cultivated in conservatories. The fruit is 

 seldom fully ripe when exported, as it decays readily. 

 From the less perfect lemons, considered too small for 

 commercial use, is prepared red citric and malic acids, 

 which are sent abroad in the form of salts. } 2. 



The Citron Tree bears a large fruit, filled with a 

 firm, sweet, and very palatable pulp, and often weighs 

 ten pounds ; the rind is preserved with sugar and known 

 as candied orange peel or citron, much used in confec- 

 tionery. 



Limes, with their purple flowers and small, smooth, 

 and thin-skinned fruit, like large berries, and filled with 

 acid juice, are another variety. The rind of one species, 

 called the Berffamot, from its resemblance to the Berga- 

 mot pear, furnishes the essential oil, called Essence of 

 Bergamot. 17. 



The Sweet Orange Tree (Citrus aurantium) is dis- 

 tinguished from the above described by the petiole or 

 footstalk of the leaves being winged ; the flowers are 

 white and extremely fragrant. The fruit is large, round, 

 golden-hued, very odorous, and filled with a rich, sweet 

 pulp. When not fully ripe they have a spicy bitter 

 taste, make an excellent preserve, and prepared Avith 

 sugar, may be used in various ways ; orange-water is 

 prepared from the flowers. 



The China Orange, with its smooth skin of lighter 

 color, has a more spicy taste, and forms another variety. 



The Curacoa Orange is considered the best ; it is of 

 medium size, the rind is thinner, greener, and more 

 fragrant : the pulp is of a dark red color, and filled with 

 juice, most refreshing to the taste. Natives of West 



