LEMON 



95 



orange, is probably a native of northern India. It is cultivated in all 

 countries bordering on the Mediterranean, especially in Sicily and 

 southern Italy, in Spain and Portugal, and in the Riviera. 



The fruits are gathered whilst they are still green ; the finest are 

 wrapped in paper and exported in cases of 200 (Murcia lemons) to 360 

 (Messina lemons) ; less sightly fruits are packed in barrels and 

 preserved with salt water. The finest lemons are those imported from 

 Sicily (Messina and Palermo) ; those from Murcia are also of high 

 quality, while Naples and Malaga lemons are less esteemed. 



Description. The lemon resembles the orange in development and 

 in structure, but it is easily distinguished by its more elongated, ovoid 

 shape and pale yellow colour ; at the apex it is crowned by a distinct 

 nipple. The pulp has a strongly 

 but agreeably acid taste ; the 

 peel is aromatic and bitter. 



The following parts of the fruit 

 are official : the fresh peel, the 

 juice, and the volatile oil obtained 

 from the peel. 



1. Lemon peel is pale yellow 

 and more or less rough on the 

 outer surface, whitish on the 

 inner. The transverse section 

 shows numerous large oil-glands 

 embedded in the tissue. The peel 

 has a strong fragrant odour and 

 aromatic, bitter taste. It con- 

 tains volatile oil and hesperidin, 

 and is used chiefly as an agreeable 

 flavouring agent. 



2. Lemon juice. Fresh lemons yield about 30 per cent, of juice, 

 which, for pharmaceutical use, should be pressed from the fresh fruit. 

 It is a turbid yellowish liquid with a characteristic odour and acid 

 taste. The principal constituent is citric acid, of which it contains 

 from 6- 7 to 8-6 per cent. (30 to 40 grains in each fluid ounce). The 

 amount of citric acid in the juice is largest in lemons imported in 

 December and January, and smallest in August, both the fruit and the 

 juice itself gradually diminishing in acidity when kept. 



Large quantities of lemon juice are pressed in Sicily from the pulp 

 that is left in the production of the volatile oil, the residual cake being 

 used as cattle food. The juice is 'concentrated to a specific gravity of 

 1-233 to 1-235 and exported, chiefly to England, for the manufacture 

 of citric acid ; or the citric acid is precipitated as calcium citrate from 

 which the citric acid is subsequently regenerated. 



3. Oil of Lemon. Various methods are used for the production of 



FIG. 54. Lemon. Transverse section. 

 (Planchon and Collin.) 



