( 13 ) 
Although the plant produces fruit throughout the 
year, fruiting is usually more pronounced during 
two periods, following the wet seasons. 
It is estimated that, on well cultivated estates in 
the West Indies, one acre of limes will yield 24,000 
lbs. of fruits, equivalent to 11,550 lbs. of raw juice, 
or 914 lbs. of citric acid. In addition, 65 lbs. of 
hand-pressed oil are obtained from the rind of the 
fruits. 
Commercial The products of the lime which are in 
Products. demand commercially are: — 
(1) Green Limes. — Consisting of specially selected 
fresh fruit. 
(2) Pickled Limes. — Yellow selected limes, steeped 
in several changes of sea-water and shipped 
in casks of sea-water to which salt has been 
added. 
(3) Raw Lime Juice. — Prepared by expression of 
the fruits and containing normally 12 to 14 
ozs. of citric acid per gallon of juice. 
(4) Concentrated Lime Juice. — Prepared by eva- 
porating raw juice in either open or vacuum 
pans. 
(5) Citrate of Lime. — Prepared by raising the raw 
juice to boiling point by means of steam coils 
in large, lead-lined, wooden vats, and neutra- 
lising the acid of the hot juice with milk of 
lime. The citrate of lime thus produced as an 
insoluble precipitate is allowed to settle and 
the clear liquor run off. The product is then 
dried by heating. In the preparation of a high 
grade product, further details in manufacture 
must be observed. 
(6) Essential Oils. — Derived from the rind or peel. 
( 4<1 
