ITS CULTURE IN CALIFORNIA. 



75 



kept on shelves in a room until May 15th, 

 when the Navel had lost some of its orig- 

 inal firmness and the Malta Blood was be- 

 gining to show shrinkage from drying. 



These samples had therefore been keep 

 six weeks.longer than the others, but were 

 in good condition. Four of the Navels still 

 on hand at this date— May 22d— though 

 soft to the touch are perfectly sound. 



The data given in the table below ex- 

 plains themselves. Column No. 1 gives th^ 

 average weight, in drams, of the fruit ex- 

 amined, usualy two in number; a division 

 by 30 gives this weight in ounces avoirdu- 

 pois. Column 2, 3 and 4 give the percent- 

 age of rind, pulp and seed respectively. 



It will be noted that the Navel and Malta 

 Blood oranges and Eureka lemon were 



found seedless, the largest proportion 

 of seeds being found in the St. Michaels' 

 orange. Column 5 gives the per cent of 

 juice in cubic centimeters, referred to the 

 weight of the fruit in grams; and since 

 the density of the juice is somewhat above 

 that of water, this percentage, if taken 

 by^weight, would be a little higher than 

 here given; but for the practical compari- 

 son the figures hold good. Column 6 gives 

 the actual amount of juice obtained per 

 single fruit, again in cubic centimeters, 

 which, by division by the number 30 may 

 be reduced to fluid ounces. Column 7 and 

 8 give the percentage in the juice of cane 

 sugar (sucrose) and fruit sugar (levulose), 

 the sum of sugars being shown in column 

 9. Column 10, finally, gives the percent- 

 age of acid calculated as citric acid. 



ANALYSES OF CITRUS FRUITS. 



NAME. 



1 



2 



3 



4 



5 



6 



7 1 8 



9 



1 



Average Weight 

 in Grams 



Rind. Per cent. 



Pulp. Per cent. 



OQ 



CO 



a> 



Oj 



02 



>r3 



a> 



a 

 a> 



J* 



Juice. Percent. 



Average Amount 

 of Juice. c. 



SUGABS. 



Total Sugar. Per 



Acid. Per cent. 



Cane. Per 

 cent 



Fruit. Per 

 cent 



ORANGES. 



288.0 

 283.7 



33.5 

 30.0 



65.6 

 70.0 



0.9 







4.47 

 5.04 

 4.47 

 4.09 

 3.92 

 4.01 



1.67 

 2.10 

 1.96 

 1.68 

 1.81 

 1.55 



6.14 

 7.14 

 6.43 

 5,77 

 7.73 

 5.56 



1.10 

 .92 

 .86 

 1.01 

 1.52 

 1.34 



6.79 

 7.21 

 6.86 





41.42 



117.5 







i. Paper Rind St. Michael. . . . 



158.0 

 139.0 



17.3 

 26.8 



80.1 

 73.2 



2.6 



52.58 

 48.55 



82.7 

 67.5 







LEMONS. 



115.2 

 157.0 

 53.5 



35.7 

 22.4 

 15.9 



63.9 

 77.6 

 83.4 



0.4 



43.40 

 45.22 

 56.53 



50.0 

 71.0 

 30.3 













0.7 















1. Mediterranean Sweet orange, from W. H, Back- 

 us. 



2. Riverside Navel orange, from John G. North. 

 Taken from a plate of five oranges which received 

 the first prize for the best budded orange and best 

 orange on exhibition. 



3. Riverside (or Australian?) Navel orange, from 

 J. E. Cutter. 



4. Paper Rind St. Michael orange, from W. H. 

 Backus. 



5. Malta Blood orange, grower not mentioned. 



6. Same, grov. er not known. 



7. Lisbon Lemon, from E. W. Holmes. 



8. Eureka lemon, from same. 



9. Limes, from W. H, Backus, 



These analyses show some interesting 

 and important points of difference between 

 the several fruits. The Navel shows the 

 highest total sugar and lowest acid of all; 

 and this is true equally of the earlier and 

 later samples, a and &. The Mediterranean 

 Sweet stands next in sugar percentage; its 

 acid is a little higher than that of the St. 

 Micheals in absolute percentage, but the 

 proportion between sugar and acid is prac- 

 tically identical in the two, the juice of the 



St Michaels being a little weaker in both 

 substances. The Malta Blood is a little 

 lower in sugar then the St. Michaels, but 

 exceeds it in acid by 50 per cent in the ear- 

 lier sample. 



It thus would seem that, apart from its 

 inviting outward appearance, the River- 

 side Navel owes its place in public favor to 

 three chief points: A high degree of sweet- 

 ness, with a low degree of acid, and the 

 firmness of fiesh which invites it to be actu- 



