Lemon (Fruit of a small tree Citrus)

Collier's New Encyclopedia (1921)

the fruit of a small tree (Citrus Limonum) belonging to the same natural order as the orange (Aurantiaceæ). There are many varieties of the lemon, but they may all be in-fo cluded under the following four distinct types: (1) The common or lemon, which is the most plentiful in the shops. ( 2) The thin - skinned lemon, which is of large size, having a thin, smooth shining fragrant rind. The pulp is very delicate and juicy, with a deli- ( 3) The sweet lemon, cious aroma. which, while having the external appearance of the lemon, has the pulp sweet like that of the orange. (4) The citron lemon, or the Ligurian lemon of com- It is a large oblong fruit, with merce. a thick, rough warted rind, which is eatable. The pulp, however, is the least delicate of all lemons. The peculiar and grateful flavor of the juice of the lemon is mainly due to citric acid. The most valuable of its properties, however, is the of scurvy. The prevention and cure well known use of the rind, either fresh or preserved, in the cook's and the confectioner's arts for flavoring and ornamenting dishes, cakes, and candies need only be alluded to. The essential oil is obtained from the rind. The lemon is largely cultivated in all the warmer countries of the S. of Europe and those bordering on the Mediterranean, and it is naturalized in some parts of South America and in the East and West Indies, and in parts of Australia. The oil or essence of lemons is extracted from the fresh lemon peel either by pressure or by distillation. It enters into most perfumes, such as eau de Cologne, etc. The so-called salt of lemons, or salt of sorrel, is the binoxalate of potash.