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‘acres of good land with lime trees, to build a house for the manager, 
to erect a mill, hs copper boilers to concentrate € juice, to pay 
for superintendence and cover all expenses for seven years. 
the end of this dis the estate would yield at the rate ‘of 40 ho; nhe 
or concentrated lime juice, worth 131. per hogshead. This would 
amount to a gross income o . The yearly cost of cultivation and 
manufacture (including the cost of providing the — would 
amount to 2404 There would, therefore, remain exactly 240/.; and 
tiis sum would be the ER income of a lime estate which had cost 1 ,000/., 
spread over seven year 
A recent and ist dm account of the lime industry at Mont- 
serrat and Dominica is given by Mr. Consul Galbraith in the United 
States Consular Reports, December, 1892, pp. 519-522. As these 
reports are not easily accessible in this country the following brief 
summary is given on points not already touched upon :—The area under 
lime cultivation at Montserrat in 1892, is estimated at “1,200 acres, of 
“ which about 900 acres are in fruit-bearin ng trees." The orchards in 
Dominica are smaller, and with one or two exceptions, the same care is 
not exercised in the cultivation of the trees, nor in the manufacture of 
** rainfall is heaviest. The average yield of fruit from an orchard in 
* full bearing would be about 60 to 80 barrels (an ordinary flour 
“ barrel is employed in all orchards to gauge the quantity of fruit) 
* from an acre per annum. i . A barrel of fruit will yield 
* from six to seven gallons of juice, and each gallon of sound ripe juice 
* contains from 12 to 15 ounces of citric acid.” Raw lime juice is 
preserved in casks and shipped chiefly to the London merket. The 
manufacture of concentrated lime juice consists in boiling the juice in 
open pans until reduced to about one-tenth of its d ; “itis then a 
** black viscid fluid containing from 80 to 100 ounces of citric acid per 
* gallon. . . Concentrated lime juice is ptitiétpalls shipped to 
ss the die York Market." 
n limes are exported to a small extent only, and to the English 
inion: Pickled limes, in salt water or brine, are invariably sent to 
oston. “ The average shipments of products of the lime tree from 
wer follows: i 
puncheons of 120 gallons each ; concentrated lime juice, 200 
** easks of 54 gallons each ; green limes, 1,000 boxes; pickled limes, 
300 barrels ; essential oil, 2, 500 pounds.” 
iving specimens of the West Indian Lime are in the Kew collec- 
tions, obtained from the Montserrat d at the Conia and Indian 
Exhibition, 1886. A plant of a small lime called the Bijou Lime 
(Citrus Medica, var. Riversii) is igit irei and arnie iy Sir Joseph 
and 
dstinetly bitter flavour superadded to the acid; the peel too is not so 
fragran 
EXPLANATION OF PLATE. 
West Inpian Lime (Citrus Medica var. acida). 
Fig. 1, Flowermg branch; 2, Transverse section of fruit—both of the natural 
size. 3, Glands of the ld rged. 
