THE ORANGE FAMILY. 
693 
It is tlie same small, oval, brownish insect, so common ia onr 
greenhorn es, which adheres closely to the bark and under-side 
of the leaves. All efforts to subdue it in Florida have been 
nearly unavailing. 
A specific, however, against this insect has lately been dis- 
covered in England. It is the use of the common Chamomile. 
It is stated that merely hanging up bunches of fresh chamo 
mile herb in the branches destroys the scaled insect, and that 
cultivating the plants at the roots of the trees is an effectual 
preventive to the attacks of this insect. Where the bark and 
leaves are much infested, we recommend the stem and branches 
to be well washed with an infusion of fresh chamomile in 
water, and the foliage to be well syringed with the same. Re- 
peating this once or twice will probably effectually rid the trees 
of the scaled insect. 
Another very excellent remedy for this and all other insects 
that infest the orange, is the gas liquor, of the gas works, largely 
diluted with water, and showered over the leaves with a syringe 
or engine. As this liquor varies in strength and is sometimes 
very strongly impregnated with ammonia, it is difficult to give 
a rule for its dilution. The safest way is to mix some, and 
apply it at first to the leaves of tender plants ; if too strong, it 
will injure them; if properly diluted, it promotes vegetation, and 
destroys all insects. 
Varieties. From among the great number of names that 
figure in the European catalogues, we select a few of those 
really deserving attention in each class of this fruit. 
I. The Orange. 
The Orange ( ’ Or anger , French; Pomeranze , German; Arancio , 
Italian; and Naranja, Spanish), is, on the whole, the finest tree 
of the genus. Its dark-green leaves have winged foot-stalks, 
its fruit is round, with an orange-coloured skin. It is one of 
the longest lived fruit trees, as an instance of which we may 
quote the celebrated tree at Versailles, called “ the Grand 
Bourbon,” which was sown in 1421, and is at the present time 
in existence, one of the largest and finest trees in France. 
The fruit of the orange is universally esteemed in its ripe 
state. The bitter orange is used for marmalades ; the green 
fruits, even when as small as peas, are preserved, and used in 
various ways in confectionery ; the rind and pulp are used in 
cooking ; and the orange flowers distilled, give the orange 
flower water, so highly esteemed as a perfume, and in cookery. 
Besides the Common Sweet Orange, the most esteemed sorts 
are the Maltese and the Blood-Red, both of excellent flavour, 
with red pulp. The Mandarin orange is a small, flattened 
