CITRUS FRUITS. 13 



"Mermelade de naranja" is similar to the orange marmalade found 

 on the American market. Analyses of American and European mar- 

 malades given in Fruit and Fruit Products" show that these contain 

 less sugar and more acid than the Cuban products. This gives the 

 former a tart flavor, while the latter are somewhat insipid. The 

 sample was put up in glass. 



The " naranja en almibar," or orange in sirup, consists of pieces of 

 orange preserved in a heavy sirup and put up in glass. The "cascos 

 de naranja," or preserved orange skins, are made by scraping or rasp- 

 ing the skins of oranges to remove the outer yellow part and cooking 

 them in a heavy sugar sirup. These preserves have a pleasant flavor 

 and are the most palatable of the orange preserves examined. This 

 sample was put up in tin cans, a method not generally employed in 

 Cuba. 



GRAPEFRUIT (TORONJA). 



( Citrus decuman a. ) 



This is a popular fruit in Cuba. It has a mild, pleasant flavor, and 

 is quite different from the acid, bitter fruit to which we are accus- 

 tomed. It retails in Havana at about 2-J cents apiece. The analyses 

 given in Table I show its composition to be like that of the sweet 

 thick-skinned orange. Two anatyses of grapefruit made by Colby b 

 show that the California product is a very different fruit, having about 

 four times as much acid as the Cuban grapefruit and only slightly 

 more sugar. 



No grapefruit preserves were found on the Cuban markets. In 

 California a preserve called grapef ruitate, which is reallj 7 a marmalade 

 and very similar to orange marmalade in taste and composition, is 

 being made from grapefruit. 



LIME (LIMONCILLO). 



(Citrus hystrix acida.) 



The lime grows wild in all parts of Cuba and replaces the lemon 

 entirely for domestic uses, making beverages, etc., as it is used with- 

 out the curing which the lemon undergoes, and, either in the ripe or 

 green state, it is on the market during all seasons of the year. In 

 composition the Cuban lime closely resembles the California lemon. 

 The average of 22 analyses made by Colby c is 5.26 per cent of acid 

 (calculated as sulphuric) and 2.33 per cent of sugar. 



The sample of preserved limes resembles closely the " cascos de nar- 

 anja," being made of fruit from which the juice had been expressed, 



«U. S. Dept. of Agr., Bureau of Chemistry, Bui. No. 66, p. 61. 

 b California 4gr. Expt, Sta. Kept., 1892-93, p. 256. 

 c California Agr. Expt. Sta. Rept, 1892-93, p. 249. 



