COMMERCIAL IMPORTANCE OF THE CITRON. 



231 



to be candied they are taken from the barrels and boiled in fresh 

 water to soften them. They are then cut into halves, the seed 

 and pulp are removed, 

 and the fruit is again 

 immersed in cold 

 water, soon becoming 

 of a greenish color. 

 After this it is placed 

 in large earthen jars, 

 covered with hot svr- 

 up, and allowed to 

 stand about three 

 weeks. During this 

 time the strength of 

 the syrup is gradually 

 increased. The fruii 

 is then put into boil- 

 ers with crystallized 

 sugar dissolved in a 

 small quantity of 

 water, and cooked; then allowed to cool, and boiled again 

 until it will take up no more sugar. It is then dried and 

 packed in wooden boxes. 



Cross-section of citron, showing pulp and thickness 

 oi rind— reduced one half. 



COMMERCIAL IMPORTANCE. 



So far the citron consumed in the United States is imported 

 from Europe. Most of it is shipped to Eastern houses and by 

 them prepared for market. In this way importers avoid the 

 payment of a duty on same. The citron commonly used by 

 confectioners, bakers, and candy-makers is imported already 

 prepared. 



For several years there have been regular importations of 

 citron in brine coming in large hogsheads, almost entirely from 

 Leghorn. It has come to two houses in New York and to four 

 houses in Chicago, all of whom put it through the process of 

 candying or sugaring. It costs about four cents a pound 

 landed in New York in the brine. I am informed that the 

 yearly demand for the United States equals about 12,000 cases 

 of some 2.50 pounds each after it has been candied. 



