CHAPTER XVI 



THE ORANGE (C. aurantium dulcis and C. aurantium 



nobilis) 



OF all the members of the citrus family the Common, 

 sweet orange (C aurantium dulcis) is undoubt- 

 edly the most attractive, with its peculiarly delicious 

 flavour and combination, with this, of pleasing 

 form and colour. But, although its abundance and 

 general low price still further bars the way against 

 any citric rival, it should be more indulged in 

 than it is since its season is at its height when North- 

 ern fruits are not bearing, yet when from climatic 

 conditions the blood is sluggish and requires the free use 

 of mild fruit acid, and since, while not so powerful in direct 

 effect as the lemon, lime, or pomelo, it shares all their best 

 qualities and is, like them, anti-scorbutic and tonic. Eaten 

 uncooked the orange is most enjoyable and usually gives 

 the best and most direct results but one may also prepare 

 and serve it in many ways cooked by which its health- 

 giving properties may be secured in varying degree., 



The C. aurantium nobilis, including the varying forms 

 of mandarin and tangerine, is seldom used in cookery 

 simply because it is usually more expensive and also is so 

 extremely attractive as a table fruit in its natural form, 

 convenient and dainty, with the fragrance of rich spiciness 

 betraying oriental origin. But the mandarin or tangerine 

 may be used as is the common sweet orange and give 

 greater variety by the inclusion of its peculiarity of tone. 



Both of these types of orange have been generally treated 



