364 



Form : Standard. Oblong, with allowance of well-formed 

 points at stem and tip. Symmetry required. 



Colour : Standard. Bright, clear lemon. Discounts 

 according to degree of green splashes, dashes of bronze, 

 or deep shades, or for sunburn. .Rust, scale, and smut, 

 with fruit that gives evidence of having been cleaned of 

 the same, to be discounted 5 to 10 points. Rubbing or 

 ' dusting, if heavy enough to press oil from the cells, to 

 be causes for discount. 



Peel : Subdivisions. Finish, 3 ; protective quality, 7. 



Standards. For protective quality to be strong, 

 elastic, and reasonably firm texture ; abundant, compact, 

 and unbroken oil cells, and thickness of -^ to ^gin. 

 To be discounted 2 points for first -^-in. below 

 minimum, and 5 points for the second ditto ; and 

 1 point for first -gVin. above maximum, and 2 for each 

 succeeding ditto. Fresh picked lemons not allowed. 



Weight: Standard. Specific gravity (equal to that of 

 water), with buoyancy of Joz. allowed to "large" 

 lemons, and Joz. to " medium and small," all without 

 discount. One point to be discounted for first ^oz. 

 excess of allowance, and 2 for each Joz. thereafter. 



Fibre. Septa, delicate and translucent ; core not to exceed 

 T 3 gin. in "large," and |in. in "medium " and " small " 

 fruit. 



Grain: Standard. Fineness, firmness, compactness. To 

 be water-coloured, shading to blue rather than to grey. 



Seed : Standards. Absence of 1 point to be discounted for 

 each of first three seeds, and \ point thereafter for each 

 additional. 



Rudiments to be considered as seed if any growth 

 has been developed, otherwise allowed without discount. 



Taste : Subdivisions. Acidity, 20 ; aroina, 10 ; absence of 

 bitterness, 10. 



In interstate competitions the standard of acidity 

 shall be the highest per cent, of strength of acid found 

 in any fruits determined by chemical test. In other com- 

 petitions such tests may be applied as committees or 

 competitors may require. 



Aroma shall be full and of clear quality. 



Bitterness to be determined by slicing the fruit 

 (including peel) thin, covering with hot water, and cooling 

 slowly ; to stand 24 hours when practicable. (No sugar 

 to be used.) Should a trace of bitterness appear to the 

 taste, discount 1 point ; should this be fairly defined, 

 discount 2 points ; if pronounced, discount 5 points ; 

 and if strong, 10 points. 



