THE OLIVE. 698 
IV.—tHE cirron. 
Tar Citron (Cidratier of the French; Oitrcnier, German 
Cedrato, Italian) is one of the finest growing trees of this family 
with large, oblong, wingless leaves, and flowers tinged with 
purple externally. The fruit, shaped like that of the lemon, is 
much larger, of a yellow colour, warted and furrowed externally. 
The rind is very fragrant, and very thick, the pulp is subacid, 
and is used in the same way as that of the lenron. It is chiefly 
valued however for the rich sweetmeat or preserve, called citron, 
made from the rind. 
The Manras citron is considered the largest and best variety. 
7 
V.—THE SHADDOCK, 
- Taz Shaddock (Pampelmous, French ; Arancio massimo, Ita- 
lian) may be considered a monstrous orange, with a compara- 
tively tasteless pulp. It is a native of China and Japan, and 
has its name from Dr. Shaddock, who first carried it to the 
West Indies. The leaves are winged, like those of the orange, 
the flowers white, and the fruit globular. Its size is very large, 
as it often weighs six or eight pounds. The pulp is sweetish, or 
subacid, and the juice is rather refreshing. It is, however, mora 
showy than useful, and certainly makes a magnificent appear 
ance in a collection of tropical fruits.* ; 
CHAPTER XXX. 
THE OLIVE. 
Olea Europea, L.; Oleine, of botanists. ; 
Olivier, of the French ; OchIbaum, German; Utivo, Italian ; 
Olivo, Spanish. 
Tux Olive, which, as Loudon justly remarks, furnishes, in ite 
invaluable oil, the cream and butter of Spain and Italy, will 
undoubtedly one day be largely cultivated in our Southern 
States. Already’small plantations of it have been formed by a 
few spirited gentlemen in Georgia and Mississippi, and its adap- 
tation to the Southern parts of the Union near the sea-coast, 
* f our readers who desire to pursue this branch of the sub- 
ject, Ce inane’ that splendid work, the Histoire Naturelle des 
“Orangers, of Risso and Poiteau, with superb coloured plates of every 
variety.’ Paris, folio, 1718. 
