Lemon

“ Everywhere one meets the pungent odour of wild fruit. Here too I found orange and lemon-groves that almost rivalled those of my Mediterranean home. You have heard of those wonderful trees with their wealth of blossoms that live one day, changing colour three times in the daylight hours: white in the morning, yellow at noon, red at sundown—blushing their life away.
"The heat of the days was intense, but at sunset a cool breeze would spring up, laden with the perfume of orange and lemon-groves. ”

“ The
lemon is less hardy to rear than the orange, and is not cultivated on as large a scale. Chinamen, with ladders and baskets, gather the fruit, and chatter to one another from the trees like magpies. It is irrigation-day, and all at once the water is let on. ”

“ And why do they put lemon-peel in the bowls of water?"
"Well, the lemon is supposed to take the smell of dinner away from the fingers. And it isn't always lemon. Frederic is apt to drop in a geranium leaf or a sprig of lemon-verbena, and those are nicer. ”

“ The citron is oblong, with a very thick rind; the lemon is oblong with a small lump or protuberance at the end; and the lime has no protuberance, has a very thin rind, and is about the size of a small egg. These are the principal marks of discrimination betwixt these fruits, but they are not quite constant.
The lemon shrub (Fig. 56) has large and slightly indented shining leaves, of somewhat oval shape, but pointed; and on the footstalks of the leaves there is no remarkable appendage. The flowers are large and white, but purplish on the outside of the petals. ”

“ Lemon.—This fine perfume is abstracted from the Citrus limonum, by expression, from the rind of the fruit. The otto of lemons in the market is principally from Messina, where there are hundreds of acres of "lemon groves." Otto of lemons, like all the ottos of the Citrus family, is rapidly prone to oxidation when in contact with air and exposure to light; a high temperature is also detrimental, and as such is the case it should be preserved in a cool cellar. ”

“ All fruit makers, masters, will tell you to be very careful and not get too deep tints; for a lemon use common lemon chrome paint, dry; orange, orange chrome, dry, and after making those two fruits, you make from the same cups your apples, peaches and pears, because the solid, clear color is needed first, and after, you can paint them to their natural tint. 1st, Lemon. Match the color of the wax to the lemon you imitate. Dry patent powdered yellow, gives a splendid lemon tint. ”

“ If you cannot procure the fruit, you may flavour the cream with essence or oil of lemon; a tea-spoonful or more, according to its strength. The strongest and best essence of lemon is the white or whitish; when tinged with green, it is comparatively weak, having been diluted with water; if quite green, a large tea-spoonful will not communicate as much flavour as five or six drops of the white. After you have mixed the pint of cream with the sugar and lemon, beat it gradually and hard into the remaining cream, that is, the three pints. ”

“ Tumbler—water. Thanks. The lemon is, I think, the king of fruits, and invaluable to man. Deliciously acid, a marvellous quencher of thirst, a corrective, highly aromatic, a perfect boon. I would leave all the finest wines in the world for a lemon.”
“Then you believe all intoxicating drinks to be bad, doctor?” said Miss Rosebury, eagerly.
“Except whiskey, my dear madam,” said the doctor, with a twinkle of the eye.
“Ah!” said Miss Rosebury, and the eager smile upon her lips faded ”

“ Send around the sliced lemon with the cups of tea, that each person may squeeze in the juice to please himself. Some leave the peel on, and profess to like the bitter flavor which it imparts to the beverage. The truth is, the taste for this (now) fashionable refreshment is so completely an acquired liking, that you had best leave to your guests the matter of “peel on” or “peel off.” There are those whom not even fashion can reconcile to the peculiar “smack” of lemon-rind after it has been subjected to the action of a boiling liquid. ”

“ I never tasted better.”
“I ran the lemon peel through a meat-chopper with the lemon pulp. I use about one-quarter peel and the pulp of one lemon to the juice of every three lemons. If the juice of one orange and a lime is added to every ten lemons, it flavours the product much better. Sometimes a bit of Maraschino adds a peculiar flavour, but we never use it for the children.”
The party ended with fortune-telling, with apple-parings, sailing walnut shells across the tub of water, risking noses and teeth at biting on swinging apples, and other familiar games. ”

“ Lemon’s tantalizing tang and wonderful “lemony” aroma stimulate the taste buds, make every bite taste better.
Serve a dish of lemon wedges right on the table every meal.
Season all foods with fresh lemon juice—a marvelous aid to appetite.
5 SEASONING SECRETS FROM THE SUNKIST KITCHEN
Salt or no salt, these tips and suggestions on lemon seasoning will add flavor and appeal to nearly everything you eat. Try them on your family.
SALADS
Marinate cucumber slices and onion rings in lemon juice—add sugar if desired. ”

“ Lemon Jelly.—Take six lemons and half a pound of sugar, and rub the sugar on the outside of three of the lemons; the lemons must be hard and yellow, the peel should not be shrivelled. Now squeeze the juice of all six lemons into a basin, add the sugar and a pint of water. Of course, the lemon-juice must be strained. (If wine is allowed, add half a pint of good golden sherry or Madeira.) Bring this to the boil and thicken it with some corn-flour in the ordinary way, allowing a tablespoonful of corn-flour for every pint of fluid. Pour it into a mould and when it is set turn it out. ”

“ Grate upon lumps of the same sugar the yellow rind of four large ripe lemons; having first rolled each lemon under your hand, upon a table, to increase the juice. Then powder these pieces of sugar also, and add them to the rest. Strain the juice of the lemons over [202] the sugar, mixing it well in. Have ready in a saucer some extra powdered sugar. Beat to a stiff froth the whites of four eggs, and then gradually and thoroughly beat into it the lemon and sugar, till the mixture is very thick and smooth. If too thin, add more sugar; if too thick, more beaten white of egg. ”

“ A new trend in food and nutrition is the fast-increasing use of fresh lemon juice as an all-purpose table seasoning. Fresh lemons have long been recognized as an indispensable flavoring for pies, tomato juice, tea, fish and seafood. Now millions are discovering that a squeeze of fresh lemon improves a long list of foods. ”

“ The white part underneath is bitter, and will cause milk or cream to curdle, but it contains no particle of lemon flavor. Yet when lemon flavor is called for the [83] lemon is often grated right down to the pulp in parts, while the yellow rind is left on in patches.
A lemon should be grated evenly, beginning at the end and working round it, using as small a surface of the grater as possible, to prevent waste. The habit of turning the lemon as you grate comes as easily as to turn an apple under the knife when peeling. ”

“ He was sitting, one day, in his saloon with a number of literary men about him, when, noticing a lemon shaped like a hand and fingers, he asked them to extemporize some verses on that subject. Abd Abu Ali Al-Hasan Ibn Rashik Al-Kairawani at once recited the following lines: A lemon, with its extremities spread out, appears before all eyes without being injured. It seems to hold out a hand towards the Creator, invoking long life to the son of Badis. ”

“ Lemon yellow is chiefly adapted to points of high light, and has a peculiarly happy effect when glazed over greens in both modes of painting. In water it exceeds gamboge in brightness, and compounded therewith improves its beauty. ”

“ Sweet Lemon.—At Naples a curious variety of lemon is exposed in the streets for sale, having externally the exact colour and shape of an orange, except that at the stalk end is a depression, and on this a prominence, as in the lemon, but within having the pale pulp of the lemon, and sweet juice.
Economy.—In the square of the town of Caserta, Mr. Spence saw exposed for sale bundles of green lupine plants pulled up by the roots, and of the roots of couch grass, which we burn, but which the Italians more wisely give as a saccharine and grateful food to horses. ”

“ Fruit almost small, ovate, ventriculous, uneven in outline, pale yellow-green turning to light lemon-yellow, often covered with thin russet on the side of the sun; flesh dense, juicy, wanting in flavor, sweet and acidulous ”

“ One drachm, when dissolved in one ounce of water, is equal in strength to a like bulk of fresh lemon juice. To communicate the lemon flavour, it is only necessary to rub a lump of sugar on the rind of a lemon to become impregnated with a portion of the essential oil of the fruit, and to add the sugar to the lemonade, negus, punch, shrub, jellies or culinary sauces, prepared with the pure citric acid. ”

“ The water lemon is a fine fruit, of the shape and size of a dunghill fowl’s egg. The rind of it is of a bright yellow colour, the [89] inside is full of small, flat seeds, covered with a juicy pulp, which has a very agreeable, musky taste. It grows on a vine, which bears a very beautiful blossom, very much resembling the passion flower; and the vine is much admired, because it affords the most delightful shade when turned over an arbour.
The granadilla is rather larger than the largest sized Lisbon lemon, and is an excellent fruit. ”

“ Essence of lemon of two kinds, namely expressed and distilled, was sold in Paris in the time of Pomet, 1692.
Production—Essential oil of lemon is manufactured in Sicily, at Reggio in Calabria, and at Mentone and Nice in France.
The lemons are used while still rather green and unripe, as being richer in oil than when quite mature. Only the small and irregular fruit, such as is not worth exporting, is employed for affording the essence. ”

“ Bertha wishes me to tell her why lemonade is not always the rich refreshing drink it should be. Well, Bertha, everybody does not know how to make lemonade. I squeeze my lemons in a glass lemon-squeezer, mix in my granulated sugar with a lavish hand, and add the thinly pared rind of a lemon, dropping it in in circular strips. On this I pour boiling water, setting it by to cool, and, when cold, putting it away in the refrigerator. Then when served I add a strawberry, or a bit of sliced orange or banana, and some pounded ice, and the lemonade is delicious. ”

“ Lemonade′, a drink made of lemon-juice, water, and sugar.—adj. Lem′on-col′oured, having the colour of a ripe lemon.—ns. Lem′on-grass, a fragrant perennial grass, in India, Arabia, &c., yielding an essential oil used in perfumery; Lem′on-squash, unfervescent lemonade; Lem′on-squeez′er, a small hand-press for extracting the juice of lemons; Lem′on-yell′ow, a clear, pale yellow colour. [Fr. limon—Ar. līmūn.]
Lemur, lē′mur, n. a genus of mammals appearing to stand between the Insectivora and the monkeys, forest dwellers, mainly nocturnal in habits, common in Madagascar. [L. lemur, a ghost.] ”

“ This loss of vitality is in some measure met by grafting healthy scions of the lemon on the bitter orange, but trees so grafted do not bear fruit until they are eight or ten years old.
The lemon tree is exceedingly fruitful, a large one in Spain or Sicily ripening as many as three thousand fruits in favourable seasons. ”

“ Essence of Seville Orange and Lemon Peel.
Rub lump sugar on the lemon or orange, till quite saturated with the rind, then scrape the sugar so saturated into the jar you keep it in, rub the rind again, and so on, till you have enough, press the sugar down close, and keep it for use. This imparts a very nice flavour to custards and puddings. Tincture of lemon peel is made by paring the peel, and steeping it in brandy. ”

“ The explanation of the mystery about lime-juice (which a hundred years ago was used with absolute success to prevent scurvy, and in 1875 was a dead failure) is shown by the workers at the Lister Institute to be this—namely, "lime" and "lemon" are in origin the same word, and have become applied in ways unrecognized by the Admiralty and their medical advisers in various parts of the world to which the citron, the lemon, the sweet-lime and the sour-lime—all varieties of one species, Citrus medica of Linnæus—have been carried from their original home of origin, the south-east of Asia. ”

“ As the orange was the fruit of the Sun, so is the lemon suggestive of the Moon or Diana, its colour being of the lighter yellow. However, the lemon specially chosen for the charm is always a green one, because it "sets hard" and turns black. It is not generally known that orange and lemon peel, subjected to pressure and combined with an adhesive may be made into a hard substance which can be moulded or used for many purposes. ”

“ A quicker sort of sweet Pot-pourri.—Take three handfuls of orange-flowers, three of clove-gillyflowers, three of damask roses, one of knotted marjoram, one of lemon-thyme, six bay-leaves, a handful of rosemary, one of myrtle, half of mint, one of lavender, the rind of a lemon, and a quarter of an ounce of cloves. Chop all, and put them in layers, with pounded bay-salt between, up to the tip of the jar.
If all the ingredients cannot be obtained at once, put them in as you get them; always throwing in salt with every new article. ”

“ This is evident, since in it the incantation is confused with a prose direction how to act.)
Saying this, one looks up at the sky, and I found the lemon in one hand, and a voice said to me--
"Take many pins, and carefully stick them in the lemon, pins of many colours; and as thou wilt have good luck, and if thou desirest to give the lemon to any one or to a friend, thou shouldst stick in it many pins of varied colours.
"But if thou wilt that evil befall any one, put in it black pins.
"But for this thou must pronounce a different incantation (thus) ":--
Dia Diana, a te scongiuro! ”