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furnishes the sugar, Great Britain provides the fuel, Trieste and 

 distant provinces of Italy contribute a portion of the raw product 

 and wood for the boxes in which the peel is exported. The 

 province of Leghorn provides nothing but the labour necessary 

 for the manufacture. 



" Nor is this industry, the Consular Report says, one which has 

 fallen into Livornese hands from any specially acquired local 

 handicraft or skill. It is mainly supported by the large drawback 

 granted by the Italian Government upon the duty paid on the chief 

 and dearest ingredient in the manufacture : sugar. The customs 

 tariff in force imposes a duty of 76'75 lire (lire = lOd.) upon 100 

 kilos (2 cwts.) of the sugar used ; but grants a drawback of 69-50 

 lire upon 100 kilos of the exported article. Without this large 

 measure of support the industry would immediately and wholly 

 collapse. 



" The citrons are shipped to the factories in casks, and, when 

 the distance is not considerable, in sacks, but usually in hogsheads 

 filled with brine. In preparation for shipment in brine, the citrons 

 or lemons are cut in halves and salted lOOlbs. of salt to the cask 

 and the cask is then filled up with salt water. They are left in 

 soak for two or three weeks, when the casks are opened and the 

 citrons weighed ; 7701bs. of citrons are allowed to each cask ; sea 

 water and a little salt are added, and the cask is ready for expor- 

 tation. A small auger-hole in the bung allows the gas produced 

 in the cask to escape. Salted citrons and lemons sell for about 

 $10 to $12 a cask; when arrived at the factory they are removed 

 from their packing, and the pulp is separated from the rind. This 

 is done by women, who, seated round a large vessel, take out the 

 fruit, skilfully gouge out the inside with a few rapid motions of 

 the forefinger and thumb, and throwing this aside, place the rind 

 unbroken in a vessel alongside them. 



" The next process consists in ridding the rind of the salt by 

 maceration in fresh cold water for two or three days, the water 

 being changed occasionally. Then the rinds are boiled for one to 

 two hours to soften them and prepare them to absorb the syrup, 

 and also to rid them completely of any trace of salt. At this stage 

 they become of a green colour. 



" They are next put in a syrup for a slow absorption of sugar. 

 This occupies no less than eight days, as this absorption of sugar, 

 to be complete, must be slow and gradual. The syrup is at first 

 weak. To every kilogramme (21bs.) of fruit a syrup is added 

 made of lib. of sugar and one litre (quart) of water. 



" The fruit has now passed into the saturating room, where, 

 on every side, are to be seen long rows of immense earthenware 

 vessels about 4ft. high and 2Jft. in extreme diameter, in outline 

 roughly resembling the famed Etruscan jar, but with a girth 

 altogether out of proportion to their height, and with very short 

 neck and large open mouth. All the vessels are filled to their 

 brims with citron, lemon, or orange peel in every stage of absorp- 



