THE CITRON. 



FLORIDA. 



Introduced from Mexico, and known in California as the- 

 Mexican. Fruit, medium size ; skin, smooth and '|thin ; juice,, 

 acid, rich and abundant; the best for general cultivation. 



SWEET, OR DULCIS. 



Large, thick-skinned, pulpy ; valued only as a variety, and 

 for preserving. 



PERSIAN. 



Lately introduced, a very superior sort. Fruit, large, and 

 often exceeds the ordinary lemon in size; juice, a very pleasant 

 acid ; pulp, tender and seedless. 



THE CITRON. 



The citron, like the lemon and lime, is more susceptible to 

 cold than the orange, and is the least esteemed of the citrus- 

 family, with the single exception of the shaddock. The tree is 

 rather dwarfish, attaining the height of eight feet; is erect and 

 irregular in growth, and has many drooping branches, with 

 short thorns. 



The fruit is quite large and heavy, and of several varieties 

 and shapes. In Florida but two kinds are extensively known, 

 but in Europe six varieties are cultivated : the common, the flat- 

 fruited, the forbidden-fruited, the round-fruited, and the thick- 

 leaved. In all these sorts there are two rinds — the outer one 

 thin, with miliary glands, full of a very fragrant oil — the inner 

 thick, white and fungous. It is for this thick rind only that the 

 citron is valued, it being used extensively in confectionery, both 

 in its candied and "preserved" foj^is. The United States has 

 always received its supply of candied citron from abroad as it 

 has been sujDposed that the fruit,. as grown here, could not be a& 

 well cured as the foreign grown. 



This idea has lately, however, been proved to be incorrect^ 

 and now, in San Francisco, we find a wide-awake firm advertis- 

 ing for all the citrons that can be raised in California, and that^, 

 too, at good paying rates to the grower. 



