54 
THE FLORIST AND P0M0L0GIST. 
The compost for the borders in which Orange trees are to he planted 
should consist of turfy loam two parts, and equal parts of thoroughly de¬ 
composed manure and leaf mould. After planting, the borders should be 
trodden down firmly, as Orange trees seem to flourish best in firm loamy 
soils. In the Orange gardens of Nervi, where Orange trees are, or used to 
be, so largely grown for exportation, and imported by the London dealers 
in oil, &c., the soil is a tenacious yellow loam. 
The best form of tree for an Orange garden under glass is the round- 
headed, a form which it seems to take naturally ; for if it is endeavoured to 
be cultivated as a pyramid, which would seem desirable, its lower branches 
soon become weakly and unhealthy. If trees with stems 2 or 3 feet 
in height are planted, the lower branches may be gradually removed till a 
clear stem of 5 feet in height is formed, and this height will be found 
sufficient. They may be planted from 5 to 6 or 7 feet apart, according 
to the size of the house and the room which can be afforded for each 
tree. It must not be forgotten that in small houses the heads of the trees 
may be kept in a compact state by summer pinching, and in large houses 
be allowed a greater freedom of growth, so that the owner of an Orange 
garden in England may sit under the shade of his Orange trees. 
There are but few kinds yet known of really fine dessert Oranges; the 
amateur who wishes to plant an Orange garden to supply his dessert, must 
not think of planting the numerous varieties of the genus Citrus grown by 
Italian and French cultivators ; they are mostly what are called fancy sorts, 
and are more prized for their foliage and flowers than for their fruit. 
One of the most charming and prolific of dessert Oranges is the 
Tangierine : the tree has small leaves, and seldom attains a height of more 
than 7 feet, even in North Africa. Its most valuable quality is its early 
ripening, so that in October, just as the late Peaches and other soft fruits 
are over, this luscious little fruit is ready for the dessert; and when freshly 
gathered no fruit can be more gratifying or delightful, as its aroma is so 
delicious, and its juice so abundant, in this respect offering a pleasing 
contrast to those imported from Lisbon in November and December, the 
flesh of which is generally shrunk from the rind, instead of being ready to 
burst, as is the case with those plucked from the tree. They should, in com¬ 
mon with all home-grown Oranges, be placed on the table with some leaves 
adhering to their stalks, thus showing that they have not made a voyage. 
Among full-sized Oranges the Maltese Blood takes the first rank. When 
quite fresh from the tree it differs much from those imported, although the 
voyage as now made by steamers is of short duration. I was not so fully 
aware of this till early in January, 1866, when I was able to compare some 
fine imported fruit with some gathered from my trees. I found the former, 
although rich and juicy, yet flat in flavour compared with those freshly 
gathered ; they lacked the crispness and aroma which were most agreeable 
in the latter. The great advantage in planting this sort is its tendency to 
bear fine fruit while the trees are young; they are indeed so prolific, that 
trees of only 2 feet in height have here borne nice crops of fruit. 
Some varieties, quite equal to the foregoing in quality, but without the 
red flesh so peculiar to these “ Blood Oranges,” have been imported from 
the Azores, the paradise of Orange trees. One of the most desirable sorts 
is called simply the St. Michael’s Orange. This kind has a thin rind, is 
very juicy, and bears abundantly, even while the trees are young. In the 
Orange-house these will ripen towards the end of December, and through¬ 
out January and February, in common with the Maltese Blood Oranges. 
