Archive image from page 238 of Culture of the citrus in. Culture of the citrus in California cultureofcitrusi00cali Year: 1900 ( COMMERCIAL IMPORTANCE OF THE CITRON. 231 to be candied they are taken from the barrels and boiled in fresh water to soften them. They are then cut into halves, the seed and pulp are removed, and the fruit is again immersed in cold water, soon becoming of a greenish color. After this it is placed in large earthen jars, covered with hot syr- up, and allowed to stand about three weeks. During this time the strength of the syrup is gradually increased. The fruit is then
Archive image from page 238 of Culture of the citrus in. Culture of the citrus in California cultureofcitrusi00cali Year: 1900 ( COMMERCIAL IMPORTANCE OF THE CITRON. 231 to be candied they are taken from the barrels and boiled in fresh water to soften them. They are then cut into halves, the seed and pulp are removed, and the fruit is again immersed in cold water, soon becoming of a greenish color. After this it is placed in large earthen jars, covered with hot syr- up, and allowed to stand about three weeks. During this time the strength of the syrup is gradually increased. The fruit is then put into boil- ers with crystallized sugar dissolved in a small quantity of water, and cooked; then allowed to cool, and boiled again until it will take up no more sugar. It is then dried and packed in wooden boxes. Cross-seetion of citron, showing pulp and thickness of rind—reduced one half. COMMERCIAL IMPORTANCE. So far the citron consumed in the United States is imported from Europe. Most of it is shipped to Eastern houses and by them prepared for market. In this way importers avoid the payment of a duty on same. The citron commonly used by confectioners, bakers, and candy-makers is imported already prepared. For several years there have been regular importations of citron in brine coming in large hogsheads, almost entirely from Leghorn. It has come to two houses in New York and to four houses in Chicago, all of whom put it through the process of candying or sugaring. It costs about four cents a pound landed in New York in the brine. I am informed that the yearly demand for the United States equals about 12,000 cases of some 250 pounds each after it has been candied.
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