CHAPTER XVII 



THE CITRON, BERGAMOT, LIMEBERRY, 

 KUMQUAT, AND TRIFOLIATA 



THE Citron (C. medico) is the heavy-weight of the whole 

 Citrus family, although some varieties are no larger 

 than certain Shaddocks or Pomelos. Readers of. recipes 

 sometimes confuse this, the true Citron, with the Citron 

 Melon (Pie Melon) which is frequently carelessly mentioned 

 as "the Citron" without the word "melon" attached, 

 but it bears not only no relation but merely the slightest, 

 most superficial resemblance. It is edible (the true 

 Citron) only when cooked — ^preserved in some form — 

 but it then has very great food value. It contains more 

 protein than most fruits, fresh or dried, and also riches of 

 carbohydrates and energy. 



It is usually candied, or preserved in syrup in bulk 

 (halves or quarters) and used, chopped, in cakes or puddings, 

 but may be varied by combination of the preserve or by 

 the use of the syrup for various purposes. 



RECIPES 



TO DRY WITH SUGAR 



Citron is useless in its natural state. For keeping for 

 home use or market it must be dried and this should be 

 done just before the fruit reaches maturity: while still 

 green yet well filled out. Quarter it and place in fresh 

 water a day and a night. Drain and, replace water several 

 times, then boil for forty minutes with a little alum, and 



223 



