454 NATURAL HISTORY OF PLANTS. 
known as some of the most grateful perfumes. The sweet Orange! 
(figs. 455-459), comprehending numerous cultivated varieties— 
such as Orange with red juice, with thick rind, with soft rind, 
with dwarf fruit, Chinese Orange, &e. &e., is not the plant which 
supplies medicine and industry with the products so well known 
under the name of Orange leaves and flowers, and with all the ex- 
tracts, especially true Essence of Neroli, Orange flower-water, 
rind of bitter Oranges, Orangettes, or petit grains — that is to 
say, young fruits with which bitter digestive liqueurs are prepared, 
and often issue peas also. All these are derived from the Seville 
Orange (Bigaradier*), a tree with round head, young thorny shocts, 
of a pale green, leafed petioles much winged, globular fruits, rough 
zests of a reddish-yellow, very aromatic, with a thin white layer 
extremely bitter, and an acid but very bitter juice hindering this 
fruit from being edible, contrary to that of all the true oranges, 
which are scarcely used for any other purpose. Citrus limetta,* espe- 
cially one of its forms, Bergamia,’ has a fruit with a piriform, smooth, 
yellow pericarp, with very agreeable smell, and giving an excel- 
lent essence ; but the pulp is sharp and bitter, and, consequently, 
useless. The Citron’ has large fruits, with rough tubercular sur- 
face, often mammillate towards the apex, violet before maturity, and 
of a fine yellow when ripe ; their peel is very thick, and is used in 
preparing a grateful essence, and also excellent conserves and 
sweetmeats. The Citron was probably the true Apple of Media of the 
Ancients ; and it is a mistake that this name should have been after- 
wards applied to the Lemon tree,’ remarkable for its young angular, 
violet shoots, its oval leaves, with petiole naked or but slightly 
winged, and its flowers violet or red outwardly. Its fruit is elongated, 
and terminated by a prominent teat ; it is used in preparing syrup 
of lemon; its yellow zest, which enters into the preparation of 

1 Citrus Aurantium sinense GALLES., Trait., 
149.—C. Aurantium Risso, in Ann. Mus., xx. 
Formerly the elegant and recherchés bonbonnières 
called bergamotes, were made of the rind (GuiB., 
181, t. 1—DC., Prodr., i. 589. 
20. Aurantium indicum GALLES, Trait., 
122.—C. Bigaradia Duuam., Arbr., ed. 2, vii. 
99, — Risso, loc. cit, 190.— C. Aurantium 
Linpt., in Bot. Reg., t. 346. 
3 ©. Limetta Riss0, loc. cit., 
fig. 1.—TINDL., Bot. Med., 163. 
4 ©, medica Limon aurantiata fructu parvo, 
suavissime odorato, vulgo Bergamotto GALLES., 
Trait, 118. Was much used in perfumery, 
195, t. 2, 
op. cit., 624). 
5 C. medica Cedra GALLES, Trait. 87 (Ci- 
tronnier).—C!. cedra FERR., Hesper., t. 59, 61, 
63 (ex GurB., op. cit., 620). It is also 
the Citron of the Jews, consecrated in the 
Temple, 
5 See p. 452, note 7. C. medica Limon 
Gatues,, Trait, 105. — C. Limonum Risso, 
loc. cit., 201—Brra. & Scum., Off. Gew., ii. 
t. 317. 
