Fort Worth gazette. [volume] (Fort Worth, Tex.) 1891-1898, 1891-08-02

the correct definition of the word citrOn.
Webster and the encyclopedias define ii as
the fruit of shrub of the same genus
(citrusj as the lemon and orange, chiefly
valued for Its rind. which is made into an
agreeable preserve. As the rind of the
watermelon is also made into palatable pre-
serve similar to the preserved citron of
commerce, the point Of dispute is whether
there may not also be a species of citron
growing upon vine, and similar extern
ally to the watermelon, but without its
lusciousness within. BY answering this
yexed question you will assist IN educating
4 SPRoUTISG AGRICULTURIsT.
Fort Worth, Tex
Webster and the encyclopedias are cor
rect. There is but one citron and that one
grows on shrub or small tree. Its botan-
ical name is Citrus medica, the latter or
specific portion of the name being derived
from Medea, the supposed country of fits
origin. 1t is very nearly related TO the
orange and lemon, the foliage OF the growth
differing mainly in, unlike that of the
orange and the lemon, having petioles of leaf
stems entirely wingless. The flowers are
purplish and the fruit is large, oblong in
shape, sweet-scented; slightly acid pulp
with very thick, roughish adherent rind,
gray. The fruit averages about six
inches in length and the tree or shrub
bearing it but seldom grows above eight
feet in height, NNood,) 1t was introduced
into Europe from Aledea, Asia, and first
cultivated in Greece as early as the Second
century of the Christian era From
Greece il was carried into Italy, and from
thence it has spread over the whole
civilized world who Sc climatic conditions
will admit of its culture. The rind is APP
piled to the preparation of conserves, 10
which it is adapted BY its thickness,
Wood and Bache.) Is cultivated to some
extent in Florida, and no doubt might be
made TO succeed very well in the extreme
southern portion of Texas.
There is no citron growing on Z vine, but
there is kind OF nondescript watermelon,
growing on a vine, of course, that some peo-
pie improperly call ''citron." In his de-
scription of the watermelon Professor Gray
says: The sO-called citrOn of our gardens
is a variety with a firm or hard flesh used
for preserving On not a few occasions
we have found it sailing under the common
name Of California pie melon" and being
employed for making kind of mock-apple
pie, by first cooking 10 softness and then
adding vinegar to impart the necessary acid
flavor. Until favored up with something it
is entirely insipid.
The history of this peculiar variety of the
watermelon does not appear to be known.
We are rather of the opinion that 1t origi-
mated as cross between watermelon and
a gourd, the idea being suggested by the
odor of the leaves. If you crush leaf you
will find it giving off u strong Odor like that
of common gourd-leaf There seem1 to
be two -varieties-in one the melon is
round and striped almost exactly like
watermelon of that description. while in
the other it is long and of an unknown pale
green color. The long kind often grows to
large size. Both are well calculated TO fool
the watermelon thief who, when he goes
into the patch Of a man owning fierce dog
or a shotgun, seldom consumes much time
on a critical examination of goods.
Prof Lyman c. Draper tells US in his
book, "A Helping Hand how TO preserve
this so-called citron. Prepare the rind,
cut in any form you desire; boil thirty or
forty minutes in alum water, tolerably
strong; take the pieces FROM the alum
water and put into clear cold water; allow
to stand over night; in the morning change
the water and again put on to boil; let cook
until the pieces have entirely changed color
and are quite soft. Next make up your
syrup, allowing one and half pounds of
white sugar to one pound of fruit; add your
fruit, which needs but little more cooking.
Mace, ginger or lemon favors nicely