THE GRANGE FAMILY, 693 
lt is the same smail, cval, brownish insect, so com.non in our 
greenhoues, which adheres closely to the bark and under-:ide 
of the leaves. All efforts to subdue it in Florida have been 
nearly unavailing. : 5 
A specific, however, against this insect has lately been dis 
covered in England. It is the use of the common Chamomile 
It is stated that merely hanging up bunches of fresh chamo 
mile herb in the branches destroys the scaled insect, and that 
cultivating the plants at the roots of the trees is an effectual 
ease to the attacks of this insect. Where the bark and 
eaves are much infested, we recommend the stem and branches 
to be well washed with an infusion of fresh chamomile in 
water, and the foliage to be well syringed with the same. Re- 
peating this once or twice will probably effectually rid the trees 
of the scaled insect. 
Another very excellent remedy for this and all other insects 
that infest the orange, is the gas liquor, of the gas works, largely 
diluted with water, and showered over the leaves with a syringe 
erengine. As this liquor varies in strength and is sometimes 
very strongly impreguated with ammonia, it is difficult to give 
a rule for its dilution. The safest way is to mix some, and 
apply it at first to the leaves of tender plants; if too strong, it 
will injure them; if properly diluted, it promotes vegetation, and 
- destroys all insects. 
Vanintizs. From among the great number of names that 
figure in the European catalogues, we select a few of those 
teally deserving attention in each class of this fruit. 
I. Tue Orance. ‘ 
The Orange (Oranger, French; Pomeranze, German ; Arancvo. 
Italian; and Naranja, Spanish), is, on the whole, the finest tree 
of the genus. Its dark-green leaves have winged foot-stalks. 
its fruit is round, with an orange-coloured skin. -It is one o: 
the longest lived fruit trees, as an instance of which we may 
quote the celebrated, tree at Versailles, called “the Granc 
Bourbon,” which was sown in 1421, and is at the present timc 
in existence, one of the largest and finest trees in France. 
The fruit of the orange is universally esteemed in its ripe 
state. The bitter orange is used for marmalades; the greet 
fruits, even when as small as peas, are preserved, and used in 
various ways in confectionery ; the rind and pulp are used ir 
cooking ; and the orange flowers distilled, give the orang: 
flower water, so highly esteemed as a perfume, and in cookery. 
Besides the Common Swezr ORANGE, the most esteemed sort 
ure the Marrsss and the Bioop-Rzp, both of excellent flavour 
with red pulp. The Manparin orange Is a small, flattener 
