207. _The CITRON, LIME, and LEMON, are different varieties of the fruit
of a small evergreen shrub, the original or parent stock of which_
(Citrus medica) _was imported from Asia into the southern parts of
Europe._
_The_ citron _is oblong, with a very thick rind; the_ lemon _is oblong
with a small lump or protuberance at the end; and the_ lime _has no
protuberance, has a very thin rind, and is about the size of a small egg.
These are the principal marks of discrimination betwixt these fruits, but
they are not quite constant._
_The lemon shrub_ (_Fig. 56_) _has large and slightly indented shining
leaves, of somewhat oval shape, but pointed; and on the footstalks of the
leaves there is no remarkable appendage. The flowers are large and white,
but purplish on the outside of the petals._
It is generally supposed that the _citron-tree_ was first introduced from
Assyria and Media into Greece, and thence into the Southern parts of
Europe, where it is now cultivated to considerable extent. It is also grown
in the islands of the West Indies. The fruit, partaking of the same quality
as the lemon, with the exception of being somewhat less acid, is seldom
eaten raw; but, preserved in sugar as a sweetmeat, it is much used by
confectioners and others. The principal consumption of citron is on the
Continent, where it is also occasionally employed in medicine.
The _lemon-tree_ is a native of Upper Asia, whence, like the citron, it was
brought into Greece, and afterwards transplanted into Italy. The _juice_,
which is one of the sharpest and most agreeable of all acids, is used in
cookery, confectionary, medicine, and in various other ways. By
calico-printers it is very extensively employed, as a discharger of colour,
to produce, with more clearness and effect, the white figured parts of
coloured patterns that are dyed with colours formed from iron. Its juice is
procured by simply squeezing the fruit, and straining it through linen or
any loose filter; and in Sicily, and other parts of the Mediterranean, it
forms an important article of commerce. Being one of the most valuable
remedies for the scurvy, with which we are acquainted, it generally
constitutes part of the sea store of ships that are destined for long
voyages.
Several modes have been recommended for preserving lemon juice. One of
these is to put it into bottles, with a small quantity of oil, which,
floating on the surface, prevents the immediate contact of the air, and
retards the decomposition of the acid; though, in this case, the original
fresh taste soon gives place to one which is less grateful. In the East
Indies lemon juice is sometimes evaporated, by a gentle heat, to the
consistence of a thick extract. Sometimes it is crystallized into a white
and acid salt; but what is sold in the shops, under the name of _essential
salt of lemons_, for taking out ink-stains and iron-mould spots from linen,
is only a preparation from the juice of sorrel.
The external part of the _rind_ has a grateful aromatic and bitter taste,
which renders it useful in cookery. When dried it is considered a good
stomachic, promotes the appetite, and is otherwise serviceable as a
medicine. It is often candied and made into a sweetmeat, under the name of
_lemon chips_. When distilled it yields a light and almost colourless oil,
which, in smell, is nearly as agreeable as the fresh peel, and is
frequently employed as a perfume.
Lemons are sometimes preserved in syrup. Small ones with thick rinds are
converted into a grateful pickle; and a marmalade and syrup are also made
of them. For the purpose of keeping the fruit, it is recommended that a
fine packthread about a quarter of a yard long, should be run through the
protuberance at the end of the lemons: the ends of the string are to be
tied together, and suspended on a hook in an airy situation, and in such
manner that each lemon may hang perfectly free and detached.
The cultivation of the _lime_ is much attended to in several parts of North
America and the West Indies. Its juice affords a more grateful acid than
that of the lemon, which is there in little repute, and is, comparatively,
but seldom seen. A plate of limes is said to be a constant dish at
entertainments in the West Indies; and the juice is used for all the same
purposes as that of lemons is with us.
208. _ORANGE_ (Citrus aurantium, Fig. 55). _The difference betwixt orange
and lemon-trees is immediately known by the former having a kind of
winged appendage on the leafstalks, of which the latter are destitute._
We are informed that the first orange-tree introduced into Europe was sent
as a present, from some part of Asia, to the Conde Mellor, prime minister
of the King of Portugal. It was the only one of a great number which were
contained in the same chest that survived; and it became the parent stock
of multitudes of subsequent trees.
The delightful perfume of an orange grove is such as to scent the air for
miles, and the _flowers_ appear in succession during the whole summer; and
flowers and ripe fruit are found on the same tree. Orange flowers are
valued as a perfume, and yield their flavour to rectified spirits; and, in
distillation, both to spirits and water. In Portugal and Italy a fragrant
red-coloured oil is obtained from them, which, by some persons, is
considered of more delicate and agreeable perfume than even ottar of roses.
The _juice_ of the orange, when ripe and of good kind, is extremely sweet,
grateful, and wholesome. In fevers, and other complaints, it is of
considerable use for allaying heat and quenching thirst; and, in scurvy, it
has been found a very valuable remedy. The _rind_, which yields a grateful
aromatic bitter, is sometimes used in medicine, and, in particular, has
obtained notice for the cure of intermittent fevers or agues. It is
frequently preserved in syrup, and also in sugar, under the name of
preserved _orange-peel_, and _orange-chips_; and is much esteemed in
desserts.
In cookery and by confectioners, oranges are used in numerous ways; for
marmalade, in biscuits, cheesecakes, jelly, puddings, and tarts; and an
agreeable wine is prepared from oranges, with water, sugar, and some other
ingredients.
_Seville_, or _bitter oranges_ are a large, dark-coloured, and
rough-skinned variety of the common species. These are much used in
medicine and cookery.
_Bergamot_ is a well-known perfume, obtained from the rind of a variety of
orange much cultivated near the town of Bergamo in Italy, whence it has
obtained its name. The rind is cut into small pieces, and the oil is
pressed out into glass vessels. Sometimes a fragrant water is distilled
from the peel.
209. _The SHADDOCK_ (Citrus decumana) _is a yellowish green fruit, of the
orange kind, as large as the head of a child, with twelve or more cells,
and contains a red or whitish pulp. It is very common in many parts both
of the East and West Indies._
In hot climates the shaddock is much esteemed on account of its agreeable
flavour, which is a pleasant mixture of sweet and acid. It is safely eaten,
even in considerable quantities, and is esteemed very salubrious. The rind
is thick, and has a disagreeable bitterish taste. This fruit is indebted,
for its name, to a Captain Shaddock, who is said to have first brought it
from China, or, as some say, from Guinea, and transplanted it into one of
the West Indian islands.
210. _CAJEPUT is a greenish coloured oil produced from the fruit of a
tree_ (Melaleuca leucodendron) _which grows in the East Indies._
_This tree has a long flexible trunk; with linear spear-shaped, alternate
leaves, which are smooth, ash-coloured, and each with five nerves. The
flowers are white, and in long, terminal spikes._
The _leaves_ of the cajeput tree have an aromatic odour, somewhat
resembling that of cardamom seed (15); and they yield, by distillation, an
essential oil, which manifests this aromatic principle still more strongly.
Among the Malays cajeput oil is a medicine in great repute; but its uses
are so little known in this country that it is rarely kept even in the
shops of the metropolis. In acute rheumatism and gout, however, it has been
known to afford immediate relief by being rubbed on the part affected; but
it ought not to be applied without great care, as it is very powerful in
its effects. Cajeput oil is one of the most valuable remedies which have
hitherto been discovered for the toothache. From whatever cause this
affection of the face may proceed, whether from a carious or hollow tooth,
rheumatic acrimony, or cold, this oil has generally been found efficacious
in removing it. It is best applied by being dropped on lint, and placed in
the cavity of the tooth, or round the gum. Hence it deserves a place in the
medicine chest of every private family.
If taken internally, in a dose of five or six drops, it heats and
stimulates the whole system; and it is said to have had a beneficial effect
in dropsies and intermittent fevers. In India it is used, both internally
and externally, in palsies, deafness, gout, rheumatism, and several other
complaints.
Its odour is remarkably destructive to insects. A few drops of it, in a
cabinet or drawer in which animal or vegetable specimens of natural history
are kept, in a dried state, have, on this account, been found useful.
Cajeput oil is chiefly prepared in the island of Bouro, one of the
Moluccas; and it is imported into Europe from the East Indies. But, from
its high price, it is so frequently adulterated, that it is seldom to be
had genuine in Europe.
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