Am3I^•clrl\Pl896^m•}       Shaddock  and  Forbidden  Fruit.  1 29 
slightly  roughened  surface.  The  dimensions  of  the  fruit  are  given 
below,  as  well  as  the  results  of  the  chemical  examination : 
Weight  ..  3,118  grammes  (6  lbs.  14  oz.  ) 
Greatest  circumference   63  centimetres  (24^4  in.  ) 
Greatest  diameter   22  centimetres  (8*4  in-) 
Weight  of  peel   907  grammes  \  f  29*08  per  cent. 
Weight  of  pulpy  interior  .2,211  grammes  J   I  70*92  per  cent. 
Juice  1,200  cubic  centimetres. 
Specific  gravity  of  juice   1*0319. 
Reducing  sugar  present   2*00  per  cent. 
100  cubic  centimetres  of  juice  required  11 '25  cubic  centimetres  normal  KOH 
for  neutralization,  using  phenolphthalein  as  indicator,  corresponding  to  0787 
per  cent,  of  citric  acid. 
Agitation  with  ether  removed  a  crystalline  principle  from  the 
juice.  The  quantity  present  was  very  small  (0-0165  per  cent.),  but 
enough  was  obtained  to  take  the  melting  point,  which  was  2300  C. 
A  similar  principle  was  obtained  in  small  quantities  from  the  peel 
by  extracting  with  cold  water,  and  shaking  out  the  aqueous  extract 
with  ether;  this  substance  was  of  the  same  appearance,  and  had  the 
same  melting  point. 
Subsequent  examination  of  specimens  of  smaller  fruit  gave  slightly 
different  results.  Two  examples  will  suffice  to  show  the  difference, 
which  was  not  great,  except  in  regard  to  the  acidity : 
NO.  I. 
Specific  gravity  of  juice  1*0425 
Reducing  sugar  present  •  3*57  per  cent. 
100  cubic  centimetres  juice  required  27*75  cubic  centimetres  normal  KOH, 
phenolphthalein,  corresponding  to  1*94  per  cent,  citric  acid. 
no.  2. 
Specific  gravity  of  juice  1*040 
Reducing  sugar  present  3*84  per  cent. 
100  cubic  centimetres  juice  required  18*91  cubic  centimetres  normal  KOH, 
phenolphthalein,  corresponding  to  1*32  per  cent,  citric  acid. 
These  analyses  show  that  the  differences  in  individual  specimens 
of  this  fruit  are  no  greater  than  in  any  other  fruit  which  varies  in 
quality  of  flavor  and  degree  of  acidity.  The  large  specimen,  which 
contained  less  sugar  and  acid,  was  a  fruit  of  inferior  flavor,  which  is 
not  an  uncommon  occurrence  in  very  large  fruits  of  any  species. 
