320 LII. AURANTIACE^. 



Auraatiaceee have been united by Lindley and Hooker and Bentham to Rutacece, Diosmece, and 

 Zantho.iijlece, with which they are, in fact, closely allied, these latter being scarcely separated, except 

 by their more or less distinct carpels with a basilar or ventral style, by their capsular fruit and 

 albuminous seed ; and even these differences disappear in many Diosmece which are exalbuminous, and 

 in some ZanthoxylefB which have a fleshy fruit ; a genus of the latter family, Skimmia, has in fact been 

 classed among Awantiaccee, and placed in the genus Limonia. Aurantiacecc approach Mdiacece in the 

 petals inserted at the base of a hypogynous disk, in the connate filaments, several-celled ovary, simple 

 style, fleshy fruit, woody stem and alternate leaves ; but in Meliacece, besides the difference in habit, the 

 leaves are eglandular, the sepals are more or less distinct, and the seed is sometimes albuminous. 

 Cedrelacecc are connected with Aurantiacccc through the genus Flindersia, the leaves of which are dotted, 

 the stamens inserted at the base of the disk, and the embryo albuminous ; the principal difference is the 

 capsular fruit of Flindersia. llumiriacecc are also connected with Aurantiacece by most of the characters, 

 and /ire scarcely separated save by their anthers, drupaceous fruit, and abundant albumen. liurscracccc 

 are also related to them, especially the genus Amyris, and are distinguished by their drupaceous fruit. 

 Finally, an affinity has been noticed by Planchon between Aurantiacece and Hyperidnece, founded on the 

 glandular leaves and flowers, hypogynous petals, polyadelphous stamens, sometimes fleshy fruit ( Vismia), 

 and exalbuminous embryo. The same observation holds good for Myrtacece, and especially for the 

 gt;nera with free ovaries (Fremya). 



Auraniiacffe are almost wholly tropical Asiatic, but various species are now cultivated in the warm 

 regions of both continents. 



The wide-spread celebrity of the genus Citrus from the earliest times is firstly due to the 

 free acids (citric and malic) contained in the cells of its parenchyma, which fill the fruit ; and secondly, 

 to the sweet and pungent volatile oil secreted by the glands which abound in nearly all parts of the 

 plant. The acids are used in domestic economy and in medicine, as refreshing, laxative, and antiseptic. 

 A small quantity of the aromatic principle dissolved in water, by infusion of the leaves or distillation of 

 the flowers, affords a stimulating antispasnnodic. The volatile oil, obtained by distillation of the flowers 

 and epicarp, is employed in perfumery, either mixed witli fat as a pomade, or dissolved in alcohol as the 

 cosmetic known as eau de Cologne. 



The Orange (Citrus Atiranliiim) is universally sought for its acid-sweet fruit. The Seville Orange 

 (C. dommunis) has a bitter fruit, but it is not less useful ; its leaves are used in infusions; its flowers yield 

 the distilled water so much used in medicine, and the volatile oil railed essence of Neroli. From its 

 young fruits, gathered soon after flowering, is distilled a Neroli oil called essence ' de petit grain.' The 

 epicarp of the Seville or bitter Orange is used in the preparation of a dye ; it is also made into a syrup and a 

 marmalade, and is one of the principal ingredients of the highly esteemed liqueur Curacoa. The ' Cedrat " 

 (C. medico l ) bears large oblong fruits with a rough surface; the rind yields a perfume by expression or 

 distillation ; the inner rind is thick and fleshy, and a pleasant preserve is prepared from it. The Lemon 

 (<?. Limonuni) has an ovoid fruit, mamillate at the top ; its rind adheres strongly to the very acid pulp. 

 The variety of this species known under the name of Citron a yields the medicinal preparation called syrup 

 of lemons. 



The Lime (C. Limettd) bears a globular berry with mild and insipid juice; 3 another species, 

 perhaps only a variety of the preceding, C. Jit-iyamota, produces small pyriform fruits, the pulp of which 

 is acid and bitter ; but their rind is thin, of a golden yellow, and tilled with a sweet essence; formerly 

 sweetmeats called bergamottes were made of it ; now it is only used for the expression of essence of 

 Bergamot. The fruits of C. myrtifolia and C. deliciosa, preserved in brandy, are called ' Chinois.' The 

 Tangerine Orange is well known for its peculiar scent, insipid juice, and flaccid loose rind. The berries of 

 some other genera from China and Japan are eatable ; as Glycosmis citrifolia, Trip?iasia trifoliata, jEyle 

 iiHtrmelos, Cookia punntata, &c. 



1 This is best known iu England as the Citron. ED. 



2 The Citron of the English markets is C. medico. 



3 The juice of the Lime is the tartest of the genus, and forms a well-known ingredient of Glasgow punch. ED. 



