228 



STATE BOARD OF HORTICULTURE. 



Most varieties of the citron have " two rinds," i. e., the outer 

 one, thin, with miliary glands full of verj' fragrant oil; the 

 inner, thick and white, very sweet and agreeable. It is for 

 this inner rind that the citron is valued, and it is used exten- 

 sively in cookery, both in its candied and preserved forms. 



PROPAGATION. 



The propagation of the citron is quite simple, and is multi- 

 plied b}' cuttings, by budding, or grown from the seed. The 

 \,.^^^^fe!«9»_ cuttings are planted in the 



^•.-^^■HHnRHHH^^ spring of the year. They 



ldHHll^^"nllll^HHR^ are cut from one or two year 



old wood and from eight to 

 fourteen inches long, vary- 

 ing m thickness from the size of 

 a lead pencil to one or more 

 inches in diameter. Thej' read- 

 ily take root and can be moved 

 to orchard form in the spring 

 following, but are generally left 

 two years in the nursery in order 

 to obtain a better 

 .#W**' stronger root 



*- system. 



The citron takes 

 readily on stock of any of the citrus 

 fruits, but being susceptible to the 

 gum disease should be budded at 

 least a foot from the ground, so that 

 it may not emit roots of its own. 

 The best time to bud the citron is 

 in the spring, just as the stocks 

 begin to put forth and the sap flows 

 freely. Buds inserted early in the 

 season start with vigor, and by fall 

 have a large and thrifty top. 



The citron root is quite delicate 

 and brittle, more so than that of the lemon. While the cutting 

 system is one of the quickest ways to grow the citron, budding 

 on hardier stocks, such as the sweet orange, is most preferable. 



Fruiting branch of the citron- 

 reduced. 



