334 



THE JAPANESE ORANGES. 



Los Angeles seedling trees. They all throve, and 

 bear heavy crops every year. Trees of this vari- 

 ety are said to endure cold of sixteen degrees Fahr. 

 without injury, and the Japanese certainly grow 



Fig. 3. Natsu-dai-dai. 



them in districts where the ordinary orange cannot 

 be made to succeed. 



Mr. Lelong considers the small, high-colored Jap- 

 anese orange grown at San Gabriel by the Chap- 

 mans one of jthe best varieties known in California. 

 The orange box in which this sort is shipped is twelve 

 by five by sixteen inches, and holds from one hun- 

 dred and twenty-five to one hundred and fifty or- 

 anges. This is probably the Kawachi, an excellent 

 variety of the Mandarin type. It makes a larger 

 tree than the Oonshiu. 



Most of the leading varieties, as described by the 

 Japanese Agricultural Society, have been introduced 

 into California, but the labels of early importations 

 were badly mixed, and it will be some time before the 

 matter can 

 be straight- 

 ened out. 

 The foUow- 

 i n g are 

 worth men- 

 tion : 



Kino-ku- 

 n i , fruit 



two and a half inches in diameter, orange yellow, 

 sweet. 



Koji, fine tree for dwarfing and pots. The bud 



FiG' 4, Sakura-jima. 



and flower "are used as spice in Japan," and the 

 pale yellow fruit is of fair quality. 



Dai-dai, a bitter orange, used for preserves and 

 marmalade. The fruit will remain on the tree for 

 several years. A hardy, large tree, much used for 

 avenues. 



Natsu-dai-dai, the curious " summer orange," 

 a very large, bright fruit, which is not eaten 

 until the second summer, when it is fit for the 

 table. Resembles a pomelo. 



Kunembo, deep orange rind and very fragrant ; 

 sweet pulp. Mandarin class. 



Yamabuki, large, pale-colored, greenish, coni- 

 cal-shaped fruit ; coarse, sub-acid, a long keeper. 



Sakura-jima, coarse in quality, small, round- 

 ish oblate, dwarf growth. 



Shiriwa-koji, thin yellow rind, sweet solid pulp, 

 good quality. 



Beni-koji, very red and thin rind, sub-acid 

 pulp, slightly bitter. 



luko, a hardy tree. Fruit yellow, thick rind, 

 sweet when ripe. 



Toko-Iudzo, small, round, pale yellow rough- 

 skinned fruit. Tree a very heavy bearer. 



Yagatara, very large fruit, thick rind, sub-acid, 

 juicy. A pomelo with white flesh. 



Maru-bushiukan, large citron-like fruit, almost 

 all rind ; used in confectionery. 



Bushiukan, large, solid fruit, with little pulp, and 

 that bitter. Fruit terminates in five large fringe- 



FiG. 5. Shirawa-koji. 



like lobes. Used for perfumery and for ornamental 

 pot-culture. 



Among the other varieties are those with the 

 names Kinugawa, To, To-dai-dai, Beni, Naruto, 

 Kabusu and Ama-dai-dai, curiosities of the citrus 

 family, most of them, and usually dismissed with 

 the remark : "not desirable." The best eating or- 

 anges which have yet come from Japan are the Oon- 

 shiu, the Kawachi and the Kino-kuiu. These are 

 in all respects first-class, and fill a new place in 

 American horticulture. 



The Oonshiu has been decided by Professor Van 

 Deman to be identical with the Satsuma, and is 



