186 JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



A late-fruiting variety is greatly needed to supply the increasing 

 demand for Green Limes. Planters interested should ever be on the 

 watch for a tree possessing this characteristic ; and if such a one be found, 

 seed from this fruit should be sown in beds separately and not mixed with 

 other seed ; the plants raised should be carefully watched during their 

 development, and as soon as any are noticed to be developing unsuitable 

 qualities for the object desired they should be destroyed and only those 

 retained which give the greatest promise of success. 



The operator should not be discouraged if the whole of his desired 

 improvements are not obtained with the first generation, but he must be 

 content to bring about the desired improvement step by step. 



The following are a few of the ways in which the lime may be used, 

 and I am greatly indebted to Miss Macintyre for the following receipts : 



Limeade. 



To one tumbler of water add a tablespoonful of sugar and the juice of 

 one lime — the rind should be removed before squeezing — a tablespoonful 

 of melted guava jelly and powdered ice. 



Lime Squash. 



The juice of one lime, one tablespoonful sugar, one bottle soda water ; 

 pounded ice. A cool and refreshing drink. 



Lime Punch. 



Dissolve one dessertspoonful of sugar in a third of a tumbler of water ; 

 add the juice of half a lime, a small piece of the rind, one wineglassful 

 of rum (or whisky if preferred), and fill up with pounded ice. 



Lime Jelly. 



Soak the contents of one packet of gelatine (about 2 oz.) in half a 

 pint of water and stand for one hour, then add a pint and a half of 

 boiling water, six ounces sugar, and the juice of three limes and the rind 

 of one, a little colouring ; then boil for five minutes, strain, and allow to 

 cool ; when cool place on ice until set. In very warm weather a little 

 less water should be used. 



Preserved Limes. 



Pick the limes when young and place them (whole) in sea or salt 

 water until they turn yellow (in about three days), then put them into 

 a "greening pan " over a fire ; when they are of a nice green, remove 

 the pan from the fire, and when cool cut the limes into halves and throw 

 them into cold water and remove the pulp from each with a small spoon, 

 wash and boil until tender, then drain and put into a jar. Boil a 

 syrup to a thick consistency, and when cold pour into the jar enough to 

 cover the limes, cover closely, and set aside. The syrup will have to be 

 changed three times. 



Lime Leaves. 



The small leaves of the lime are used for perfuming the water in 

 finger bowls, a few being put into the water and bruised by squeezing 

 between the fingers previous to use. 



