Of course, a central stem can be to advantage
taken higher than it is often done, but we would not think of growing an
orange tree with a central stem to the apex. The laterals would droop,
crowd down upon each other badly, open the center to sunburn, and
encourage also a growth of central suckers and occasion an amount of
pruning altogether beyond what is necessary with a properly branched
tree without a central stem.
Curing Citron.
I wish to know a way to cure citrons at home. I have a fine tree that
has borne very fine-looking fruit for the past two years.
An outline for the preparation of candied citron is as follows: The
fruit, before assuming a yellow color, and also when bright yellow, is
picked and placed in barrels filled with brine, and left for at least a
month. The brine is renewed several times, and the fruit allowed to
remain in it until required for use, often for a period of four or five
months. When the citrons are 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 syrup, and allowed to
stand about three weeks. During this time the strength of the syrup is
gradually increased. The fruit is then put into boilers 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.
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