OCR Text |
Show 658 ORANGE. 659 glands. Filaments twenty, united at the base into three or more distinct portions, furnished with yellow anthers. Stigma globular. HISTORY, Theorange tree is a beautiful evergreen, a native of Asia, but nowy abundantly cultivated in the southern parts of Europeand in the West India islands. ‘There are several varieties of this species, but they maybe all referred to the bitter or Seville , and the sweet or China orange. leaves are neither so aromatic norso bitter as the rind of ic fruit. The flowers are highly odoriferous, and have been long in great esteem as a perfume;their taste is somewhat warm, acvy companied with a degree of bitterness. Theyyicld theirflavour by infusion to rectified spirits, and in distillation bothto spirit and water: the bitter matter is dissolved by water, and onevaporating, the decoction remains entire in the extract. A very fragrant red-coloured oil, distilled from these flowers, brought from Italy, under the name of olewmor essentia neroli; but oil of behen, in which orange flowers have been digested, is frequently substituted for it: the fraud, however, is easily detected, as the real oil is entirely volatile, and the adulterated is not. The juice of oranges is a grateful acid liquor, consisting principally of ci acid, syrup, extractive, and mucilage. The outer yellowrind of thefruit is a grateful aromatic bitter. The unripe fruit, dried, are called Curacoa oranges. They vary in size, from that of a pea to that of acherry. Theyare bitterer th he 3 of ripe oranges, but not so aromatic, and fruit is of considerable use in febrile or inae g — thirst, and salutary excret nuine scorbutus, or sea scurvy. it is likewise of use in gethough theSeville, orange, as it is called, has alone a placein our pharn yet the China, or sweet orange, is much more juice is milder, andless acid; and is very ple state with great advantage. or bitter CULINARY PREPARATIONS. Method of obtaining the fragrant Essences from the fresh Rinds of Citrons, Oranges, &c. Procure as manyfresh citrons from the Italian warehouses as will supply the required stock of essence; after cleaningoff any speck in the outer rinds of the fruit, break off a large piece of loaf sugar, and rub the citron on it till the yellowrind is come pletely absorbed. ‘Lhose parts of the sugar which are impregnated with the essence, are from time to time to be cut away with a knife, and put in an earthen dish. The whole being thus taken off, the sugared essenceis to be closely pressed, and put byin pots; where it is to be squeezed down hard, havea bladder over the paper by which it is covered, andtied tightly up. It is at anytime fit for use, and will keep for many years. Exactlyin the same manner may beobtained and preserved, at the proper seasons, from the fresh roots, the essences of the rinds of Se ville or China oranges, lemons or limes, bergamots, &c., some of which are often unattainable, in a fresh state, at anyprice. This mode of extracting and preserving these essences is superior to the common practices ofpeeling, rasping, or grating off the tind, and afterward mixing it up with powdered sugar, &c. OrancEe Wine, Put twelve pounds of powdered sugar, with the whites of eight or ten eggs well beaten, into six gallons of spring water, boil them three quarters of an hour; her cold, put into it six spoonfuls of yeast, andthejuice of twelve lemons, which, being pared, must stand with ie pounds of white sugar ina tankard, and in the morning skim off the top, and then put it into the Water ; add the juice and rinds of fifty oranges, but not the white or pithy parts of the rinds; let it work all together two days and two nights ; then ae two quarts of Rhenish or white Wine, and put it into your vessel. Orance or Lemon Pit. Rubsix oranges or lemons with salt, and put them into water, with a handful of salt in it, for two days. Put every day fresh water without salt, for a fortn Boil them tender, cut them into half quarters corner-ways, quite thin. Boil six pippins pared, cored, and quartered, in a pint of water till they break;3; then put theliquor to the oranges or lemons, with half 20% |