THE CITRON OF COMMKRCT,. ( J01 



In Sorrento the planting is done from March to June, according to 

 the state of the temperature ; grafting during the same months. The 

 rest of the cultivation is the same as Cor the orange and lemon. Hoeing 

 and pruning of useless limbs are done in May. The tree requires great 

 protection against severe cold or very warm winds, as well as against 

 hailstorms. In order to give it as much protection as possible hedges 

 are planted and coverings of straw-matting or something similar pro- 

 vided, having regard to the situation of the tree and the means within 

 reach of the cultivators. The plant is much more tender and delicate 

 than the lemon. 



The tree blossoms between March and May and up to the months of 

 September and October, at which time the fruit is ripe. In about two 

 years' time the grafts will begin to bear fruit, and after six years, if the 

 ground and climate suit, the tree will bear from 40 to 50 kilograms of 

 fruit a year, and when in full age up to 2 quintals, and perhaps more. 



The greatest part of the expense in the cultivation is caused by cov- 

 ering the tree to protect it against the winds. In milder climates this 

 expense is not incurred, and the only outlay is for manuring and hoe- 

 ing. These expenses vary according to the price of labor in the differ-, 

 ent localities. When the ground is of the right kind that is, loose 

 and moist the climate mild, there is a great profit made in the culture 

 of the citron. 



The exact amount of the profit can not be given, as it varies accord- 

 ing to the price obtained for the fruit, which is subject to great fluctua- 

 tions, ranging from 15 to 100 lire per quintal on the ground. This year, 

 for instance, garden citrons have sold at from 30 to 70 francs or lire a 

 quintal on the ground. Some years when Corsica, where the citron is 

 cultivated to a very large extent, gave large crops, the fruit sold for 15 

 lire a quintal, while at other times, when the crop was small, 100 lire a 

 quintal was paid. 



PACKING AND PRESERVING. 



This fruit is packed the same as lemons, wrapped in paper and boxed 

 or barreled. 



The fruit is not candied for exportation in this neighborhood, but 

 senj. to Leghorn or Genoa, to large factories for this industry. 



The information received on the subject of preserving the fruit is as 

 follows : 



The citron is cut in two or four pieces ; it is then placed on the fire 

 and boiled until the inside can be easily taken out with a spoon then 

 soaked in cold water for 4 or 5 days, and the water changed twice a day, 

 until the citron has lost its bitter taste. To every kilogram of fruit 1 

 kilogram of sugar and 1 liter of water is added, and placed over a slow 

 fire and left standing for two days. 



Then 100 grams of sugar to every kilogram of fruit is added, and the 

 boiling process repeated, left again for two day 8, and then again repeated 



