227 



Manufactured Products derived from the Timber, Leaves, Flowers, and 

 Fruit of the Citrus Group. 



Wood. — Although orange-wood by reason of its compactness, homo- 

 geneous structure and aromatic properties could be advantageously em- 

 ployed by joiners and cabinet-makers, it is nowadays almost entirely 

 supplanted by other ornamental wood, and is only at present used by 

 turners who still fashion tops, balls, and handles for tools out of this 

 valuable and once much sought for wood. Occasionly, however, despite 

 the growing indifference to orange or lemon wood objects are made, 

 which their elegance and durability should recommend to the public. 



Leaves. —The products of the leaves are of several kinds : — 



(1) Infusion of the leaves, which is greenish, bitterish, and slightly 

 odorous. 



(2) The decoction of the leaves, boiled with alcohol, of 32° Centi- 

 grade, which yields a green resinous substance. 



(3) The distillation of the leaves finally produces two substances, a 

 water called " naphore/ and a spirit called " petit grain," all which pro- 

 ducts are neglected in Sicily, although they are manufactured on a large 

 scale in the southern provinces of France, under less favourable natural 

 conditions. 



The "naphore" is made of equal weight of leaves and water, which 

 yield one quarter of their combined weight of " naphore." It is some- 

 times subjected to a second distillation, with flowers of orange or lemon. 

 The petit grain, or essential oil, is extracted in a similar manner from the 

 vesicles of the leaves which, in early spring, are replete with oil, and 

 which in season is usually selected for the purpose. 



Blossoms. — In their natural state the products of the blossoms serve 

 to flavour drinks and sweetmeats, &c. When distilled they yield two 

 very much esteemed products, the orange flower water or " acqua nanfa," 

 and an essential oil called " neroli." Moreover, when candied they form 

 a very delicious sweet, much in vogue in some regions of Sicily. The 

 orange flower water is made of equal portions in weight of blossoms and 

 water, which yield on an average about one-fifth of the combined weight 

 of water and flowers, and " acqua nanfa" plus about 6 or 7 deca- 

 grammes per 100 kilos, of essential oil, that is from '0006 to *0007 per 

 cent. Notwithstanding the abundance and excellent quality of the raw 

 material, so to speak, still the best manufactories of orange flower water 

 are to be found outside Italy, — in France where great quantities of this 

 water are manufactured, as well as "petit grain." As to candied sweet, 

 concocted out of the blossom, it is doubtless more wholesome as well as 

 more palatable than are many other productions of the confectioner's 

 art. The flowers are, in the first place, selected with care, weighed and 

 immersed in cold water for 24 hours, after which they are dipped simply 

 in cold water, rewashed in cold, and finally spread out on a linen cloth 

 or sheet to dry. When completely dry they are laid out in low wide 

 dishes, its flower separate from its fellow, and are then sprinkled with 

 double their weight in sugar, administered at intervals during a period 

 of 8 days or thereabouts ; moreover, during the same period, the flowers 

 should be frequently moved and kept in the shade, at the expiration of 

 this term they are once more placed in the sun, whose rays dry them 

 completely. 



Fruit. — The fruit products consist generally in the juice of the pulp 



