Image TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage TileImage Tile
Image size: 4608x6656 Scale: 35% - PanoJS3
Page overview thumbnail

Article text

CURING LEMONS.
"M.T.."' Subiaco, writes:-Lemons
should be picked when full grown, and
just starting to colour but on the green
.side. On no account leave a lemon on
the tree until the whole is yellow, for
' this injures the tree and also the keep-
ing quality of the lemons. Clip off-not
break-leaving a short stem on each
lemon. The lemons selected must not have
a flaw or be scratched. Place in boxes
iu 'three or four layers, and put _ in a
dry place with an abundance of air for
from 14 to 21 days. By the end of this
time Uiey lose the surplus moisture, get
thin in the skin and tough so that they
.will not bruise, and can 'tflien be stacked
away for three weeks. Should they start
to shrivel, sprinkle tflie floor at night
.with water. They then: finish their
sweating and can be then wrapped in
?paper and packed in such a way that air-
ean get. between them. TUic lemons wili
then become perfectly yellow and full of
flavour, the flavour being better
than if allowed to ripen on,
the trees. TAhe Lisbon seem*
tthe best variety for long keeping. Treat-
ed as above, samples six. months after
treatment ¿ave «proved 'perfect,- less
rind, more juice, less pulp and a richer
flavour being obtained. JJ tW« method
Í3 tried lemons will prove" £ paying pro
Itoátion.
$