THE CITRON OP COMMERCE. 899 



its strength. The diseases of the citron are constitutional, and prema- 

 turely destroy its life. The most promising subjects suddenly cease 

 growing and became chlorotic; the branches gradually turn yellow, and 

 are often covered with scabs, from which exudes coagulated sap re- 

 sembling gum ; the sores assume a cankerous appearance, and the tree 

 dies. The citron's dying out to such a great extent in this province 

 was due principally to its propagation by cuttings. It has been found 

 that where the citron was budding on an orange seedling, and more 

 especially on a sour orange, it acquired a stronger constitution and did 

 not grow in such a straggling manner. The citron blooms at all sea- 

 sons of the year. The flowers are white inside and purplish outside. 

 Black ants destroy many of the blossoms. Once set, the fruit grows 

 rapidly. Citrons often weigh from 6 to 8 pounds. The fruit presents a 

 bumpy appearance; its base is full and flat; its perfume is delicious. 

 It is necessary to prop up the branches of vigorous trees, as unassisted 

 they could not support their heavy fruit. Good culture doubtless would 

 improve the nature of the citron and perfect its development, but it 

 cannot prolong its life, which is very short compared with that of the 

 citrus family generally.* 



Citron trees receive the same attention as the orange and lemon trees 

 among which they grow. From March to October these trees are worked 

 five times. Irrigation is found indispensable. During the summer, the 

 dry season, the trees are watered twice a week. The average cost of 

 cultivating an acre in orange or lemon trees is $50 a year. The distance 

 between these trees is from 14 to 20 feet, according to the soil and the 

 location. 



SHIPMENT OP CITRONS. 



The citrons now exported from Messina are brought from Eeggio, 

 in Calabria. They are shipped in brine, and are prepared as follows : 

 The citrons are cut in halves, thrown into casks and salted 100 pounds 

 of salt to the cask. The casks are then filled up with sea- water, and 

 turned on their side. The citrons are left to soak from fifteen to twenty 

 days. The casks are then opened and the citrons weighed 770 pounds 

 of citron are allowed to the cask ; sea-water and a little salt are added, 

 and the cask is ready for exportation. A small auger-hole in the bung 

 permits the gas produced by fermentation to escape. The casks are 

 of chestnut. They cost $3 apiece, and contain 105 gallons. It costs 

 $1 a cask to cut and salt the citrons, and $1 a cask to pack them, 

 cooperage included. 



PRICES AND EXPORTS. 



A citron tree bears from 35 to 50 citrous, which are worth to the grower 

 froi 5 to 10 cents apiece. First quality citrons weigh 1 pound and 

 upwards. Last year citrons on the tree sold for $20 the 220 pounds. 



* For the above details I am indebted to the comprehensive work of Prof. F. Alfonso 

 " Coltura degli Agrumi." 



