122 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY, 



in the leaves of Lemons are very noticeable when they are held up to the 



light, 



Several Limes (C. Limetta) are useful in making cooling drinks, and are 

 of delicate flavour. The largest is the Persian, not unlike a diminutive 

 Lemon in appearance ; the Common Lime is an abundant bearer. 



The Citron (C. Medico) is a strong-growing, rather straggly tree, 

 with handsome lemon-coloured fruits of great size. Most singular is 

 the Fingered Citron, or Buddha's Hand, described as 1 Siang-han ' or 

 ' Fragrance-container,' a fruit which legend says is made of the moon's 

 dew congealed as gold around the hands of the sage of the west. 



A very large and showy fruit is that of the Shaddock (C. decumaiia), 

 more ornamental than useful, surpassed in size by that giant of its class 

 the Red-fleshed Pummelo of Bombay, the round fruit of which weighs 

 6 lbs. and measures 8 inches in diameter. Its pulp is composed of 

 numerous little sacs which separate freely from each other, rather coarse 

 in texture, but agreeable when eaten with sugar. 



The Grape-fruit (C. Paradisi) obtains its name, I imagine, from the 

 fruit being borne in bunches ("grappes ") at the end of the shoots. The 

 young growths and flower-buds are coated with silvery hairs. It is in 

 great demand in America, where the fruits command high prices ; the 

 pulp is most pleasant and refreshing, and is valued on account of its 

 tonic properties. Experiments are now being carried on in America with 

 the view of obtaining Orange trees which will withstand frost and thrive 

 in a temperate climate. It is sought to effect this by hybridising the 

 hardy deciduous Japanese Orange (C. trifoliata), sometimes used as 

 a hedge-plant there, with varieties of the Sweet Orange. C. trifoliata 

 flowers later than the common Orange, the flowers appearing before the 

 leaves, and ripens its fruit earlier. At some future time we shall perhaps 

 be able to grow Oranges in our gardens with as much success as we do 

 Pears now. 



I am indebted to Miss Gayton, of Much Hadham, for the excellent 

 recipes for liqueurs, preserved oranges, and marmalade given below. By 

 using citrons, pummelos, &c. in place of or in conjunction with Sevilles 

 and sweet oranges, sundry most palatable marmalades may be made. 



Orange Brandy. 



Three quarts of best pale brandy put into an earthen jar with lj lb. 

 of sugar candy ; the rind of six Seville oranges and the juice of twelve. 

 One quart of boiling new milk to be poured on all the ingredients. Let 

 the mixture stand eight days in the covered jar, stirring it occasionally ; 

 then strain through a jelly-bag till very fine and bottle it. 



Orange Gin. 



To one gallon of gin take eight lemons and eight Seville oranges, pare 

 the rinds very thin and put them in the gin with 3 lbs. of lump sugar. 

 Let it stand forty-eight hours, stirring occasionally, then bottle and cork- 

 very tight. Both the gin and the brandy improve with keeping. 



