CITRON

a sub-tropical fruit, borne by a small, evergreen tree, cultivated chiefly for its thick, spongy rind, which in glaeé, or candied, form is popular for use in cakes and preserves. It is also employed in the making of fruit sirups, ete. There are many varieties of the fruit, the largest types attaining a length of nine inches and weighing up to twenty pounds. It is generally warty and furrowed, and greenish-yellow, with pulp similar in flavor to that of a lemon but le acid. A small quantity is produced in California but the main market supply is of the imported, ‘‘Leghorn citron’’—grown, cut up, and barreled in brine in Corsica and Sardinia and shipped thence to Leghorn. From the latter place it may be shipped out still in brine or may be boiled until tender, soaked in slightly sweetened water in order to extract some of the salt, and then eandied—the proce being much the same as for Canpiep F'rurr (which see). Large quantities are imported into the United States in brine, the candying being done here. For ‘‘drained citron,’’ a cheaper grade than ‘‘candied,”’ or ‘‘glacé,’’ but equally good for preserves, the last corn-sirup immersion is omitted. ‘‘Orystallized citron’’ is the same as ‘‘drained’’ except that the peels are dried in cup style and therefore show a sediment of sugar in the cup. Unle sold at a lower price, this style is the least desirable, as sugar is cheaper than citron! The unripe fruit of the ungrafted citron-tree—a small greenish-yellow fruit—is the Etrog, the ‘‘citron of the Law’’ used by many Jewish communities in the ceremonies during the Feast of the Tabernacles. It is imported chiefly from Palestine and Corfu.