440 



PRODUCTS 0¥ THE ORANGE FAMILY. 



to the value of 50Z. might be gathered from the plants on an acre 

 within a year. The rind of the fruit is used for candied lemon peel. 

 It contains a bitter principle, hesperidin, and limonin, in the seed. 



Of the sweet orange {C. dulcis, Volkamm*), many kinds occur. 

 The St. Michael's orange has been known to bear in the Azores, in 

 sheltered places, 20,000 fruit on one tree in a year. Neroli oil is 

 also obtained from the flowers of this and allied varieties. An in- 

 fusion of the leaves of the orange, in the form of tea, is considered 

 efi&cacious in fevers ; and when amalgamated with the flowers, it acts 

 as a stimulant, and is given as a tincture when its effects are required 

 to be energetic. The seeds contain a fixed oil, of an amber colour, 

 which is highly valued for reducing swellings, and as an excellent oil 

 for the hair. It may also be used for the table. From the flowers 

 an odoriferous perfume is extracted, and they constitute an excellent 

 stomachic. In the mandarin orange (G. nohilis, Loureiro), the thin 

 part separates most readily from the deliciously flavoured sweet pulp. 

 There are large and small fruited mandarin oranges ; the Tangerine 

 variety is one of them. 



The shaddock, or pumpelmos (C. decumana, Lin.). This fruit will 

 exceptionally attain a weight of 20 lbs. The pulp and thick rind can 

 both be used for preserves. Citrus Bergaraium, Kisso. From the fruit 

 rind of this variety bergamot oil is obtained, and also oil from the 

 flowers. The Mellarosa variety fm'nishes superior oil, and exquisite 

 confitures. All the varieties of the orange tribe may be raised from 

 seed. Those thus raised will produce fine fruit, and if not suffered to 

 grow to trees, may be used as stocks for budding. The bitter orange 

 and the citron are, however, considered the best stocks for the sweet 

 orange. Once fairly in growth, it requires only to be attended to, and 

 plentifully watered in dry weather, with a supply of manure from 

 the cowhouse. The orange may also be propagated by layers. 



The Citron, in the widest sense of the word (C. Medica, Lin.), is 

 indigenous to southern Asia, but is widely diffused. As prominent 

 varieties may be distinguished: the real citron (C. cedra, Gallesio). 

 From the acid tubercular fruit essential oil and citric acid can be 

 obtained, irrespective of the ordinary culinary use of the fruit. A 

 large variety, with thick rind, furnishes the candied citron peel or 

 succade of Italy. Five hundred or six hundred tons of candied peel 

 are said to be used in this country. The cedrat oil comes from a 

 particular variety. 



The real Lemon {C. Limomum, Eisso). From the fruit of this is 

 largely pressed the lemon juice, while the thin, smooth, aromatic peel 

 serves for the production of volatile oil, or for condiments. The 

 sweet lemon ((7. lumea, Eisso), includes the pear lemon, with large 

 pear-shaped fruit. The rind is thick and pale, the pulp not acid. 

 This variety serves for particular condiments. The juice of this fruit 

 is especially rich in citric acid. A large variety is the Eosaline 

 lemon. Among the many cooling drinks for which American 

 hotel-keepers have a specialite, lemonade is not wholly forgotten. 

 Their demands, indeed, give activity to a flourishing industry in the 

 south of Europe. The lemon growers of Mentone depend greatly 



