110 
WILD ORANGE TREE. 
for seasoning fish and meats, and to give a relish to various 
sauces. A wine is also made from the juice of the sweet 
Orange, mixed with the extract of the peel fermented, which 
keeps a long time, and when old acquires the taste of the 
Malvoisie of Madeira. 
The smell of the Orange flower is almost universally es- 
teemed, it is salutary and refreshing, and is unrivalled for its 
excellent perfume. The juice of the fruit is equally grateful, 
it allays heat and thirst, and by promoting various excre- 
tions, proves of considerable use in febrile and inflamma- 
tory diseases. The outer yellow rind of the Seville Orange 
is a grateful aromatic bitter, tending to improve the appe- 
tite, and it is employed in making the well known conserve, 
marmalade. 
In the Azores, the cultivation of the Orange as an article 
of commerce, is of great importance to the inhabitants, and 
every means are employed for its success. The trees in 
Fayal are defended from the severe sea breezes by very 
high stone walls, and plantations of young trees are de- 
fended for several years by rows of the Faya {Myrica Faya,) 
planted between them, and though the trees there rarely 
attain a greater height than 20 or 25 feet, they spread out 
many large branches and sometimes a single tree has pro- 
duced as many as 6000 Oranges. The best kind brought 
to the European markets are those from the island of St. 
Michael. They have an even shining rind with a deli- 
ciously sweet and agreeable pulp. 
As I have already remarked, a specimen of the Wild 
Orange from Florida, is in no way distinguishable from the 
Citrus vulgaris of Asia, it has the same elliptic leaves, with 
alated peduncles, small axillary spines, and axillary and 
terminal white flowers on short peduncles, with 20 stamens. 
Plate LXXVI. 
A branch of the natural size, with the fruit. 
