Curing Lemons.

Auckland Star, Volume XXV, Issue 95, 21 April 1894, Page 3 (Supplement)

Curing Lemons.

•An American Method. Curing lemons for market use requires ™ four to six weeks. Those who are Jcquainted with lemon culture know that "9 fruit doea nob ripen at bhe same time, *°t Browa in size continuously for some toonths.

Jo sever the fruit use a hand-pruning jjjWrg; leave a short stem without a thorn. Nicking fcho fruit often severs the skin or totllates it in some way, and destroys the Web form for curing. Handle them *wful!y i n a basket and carry them to J? ot curing-room. The stem in a short ■^ will dry up during bhe curing of the m% and when looking over the stem drops w'ne same as a prune stem in in bhe same P'oceaa.

Those who have a large number of trees, K1 ib a BPe«alty, have houßea made or we purpose, ventilated and kept ab an '8n temperature. Bub for a few trees, J% bins or sholvea are only required, °P">R them in a dry and warm place, k 'yaand or cufc straw is a good material In? W the lemons in layers without Ljnin g. Between the intersections of Oak ?l yonr Band or tine Btraw» and ,7° the opening firm and compact. Lay Mi ?K of the sand 2in in thickness J' n ? f straw, then place your second & ln fche Bamo vvay tul com' »eek» Lo<i tliem eweafc for two PerifinV and when opened, if any im- « ions are seen, let them be removed U pia<^ tbe perfect ones the pame as ab '" a few weeks they Wlll ahOW * 'ipe an i yellow colour» transformed to a Whii perfect lemon for commerce. ftb "ie passing through this state do not !«M i f m.with your hands, as some conP«ffectft tv Btens fehe ripening. Nature h»ninnw jrnQ and colour without being Wvir, edby man—he can bean agent Hem owtaide way. Nor do nob let i>Ji Ome, ih contact with water X 1 thetn« «a it will blemish CUr6(J- When fchoy b6' »od wa, In co'onr. pulp soft, rind thin NfcbJI1 u Waeh fchem in cloar water# Use them di* ' Dr*in thoroughly, wipe W the/ ?/ ap> and Pack for en'PP 1"^, OnofSic! 6<laal fco bhe comrnercia We» a . 6 ?™ are gained by caring. 8 °'°«ghb sooner to a ripened state

and perfect colour ; you save time, arid have them ready for early market; the pulp ib soft and rind thin, and they change "bo much quicker than when left to mature on the tree.

Lemon culture, as well as the orange, should make its way. The tree is easily grown, and makes faster growth than the orange, and bears equally aa well. In fact, I have picked off 2,900 lemons from a tree of 12 years' growth.