RULES. 213 



5. Peel, to 10. 



Subdivisions. — finish, to 3 ; protective quality, to 7. 



Standard. — For protective quality to be strong, elastic, and 

 reasonably firm texture ; abundant, compact, and unbroken oil 

 cells, and thickness of -^\ to j\ inch. 



To be discounted 2 counts for first 3V inch below minimum, 

 and 5 counts for second ditto ; and 1 count for first J^ above 

 maximum, and 2 for each succeeding ditto. 



Fresh picked lemons not allowed. 



6. Fiber, to 8. 



Standard. — Septa delicate and translucent. Core not to 

 exceed j\ inch in "large," and | inch in "medium" and 

 "small" fruit. 



7. Grain, to 4. 



Standards. — Fineness, firmness, compactness. 



To be water-colored, shading to blue rather than to gray. 



8. Seed, to 8. 



Standard. — Absence of. 



One point to be discounted for each of first three seeds, and 

 \ point thereafter for each additional. 



Rudiments to be considered as seed if any growth has been 

 developed ; otherwise allowed without discount. 



9. Taste, to 40. 



Subdivisions. — Acidity, to 20 ; aroma, to 10 ; absence of 

 bitterness, to 10. 



In interstate competitions the standard of acidity shall be 

 the highest per cent of strength of acid found in any fruit, 

 determined by chemical test. In other competitions such tests 

 may be applied as committees or competitors may require. 



Aroma shall be full and of clear quality. 



Bitterness to be determined by slicing the fruit (including 

 peel) thin, covering with hot water, and cooling slowly ; to stand 

 24 hours when practicable. (No sugar to be used.) Should a 



