THE lemon is the fruit of a small tree from ten to fifteen feet high. It is not particularly beautiful, being rather shrubby in its appearance. It is an evergreen, bearing leaves, flowers, and fruit all the year round. The flowers occur singly in the axils of the leaves. The calyx is persistent, that is, it does not drop off like the corolla, and may be found attached to the base of the fruit. The corolla consists of five spreading petals of a purplish-pink color. The lemons of the market are from cultivated plants of which there is a large number of varieties. These cultivated varieties or forms took their origin from the wild lemon trees native in northern India, in the mountain forests of the southern Himalayas, in Kumoan, and Sikkim. Lemons have been known for a long time. They were brought to the notice of the Greeks during the invasion of Alexander the Great into Media where the golden-yellow fruit attracted the attention of the warriors who gave them the name of Median applies (Mala medica). Later, Greek warriors also found this fruit in Persia, and hence named it Persian apples (Mala persica). The eminent Greek philosopher and naturalist Theophrastus, 390 B. C., described the fruit as inedible, though endowed with a fragrant odor, and having the power to keep away insects. On account of this latter property the so-called Median apple was, by some, supposed to be identical with the fruit of the cedar (Kedros) and therefore received the name “Citrus” from which is derived “citrone,” the German name, and “citronnier,” the French name for the fruit. Our word lemon is said to have been derived from the Indian word limu and the Arabian word limun. It seems that at the time of the great Roman historian and naturalist, Pliny (23-79 A. D.), the lemon was not yet extensively cultivated. Dioscarides (50 A. D.) speaks highly of the medicinal virtues of the bitter and acrid wild-growing lemon. Caelius Aurelianus recommends lemon juice in gout and fevers. In 150 A. D., the lemon tree, evidently introduced, was found growing about Naples and in Sardinia, but the fruit was still inedible. About the third century cultivation had so far improved the fruit that it could be eaten.

The Arabians are credited with first having introduced the lemon tree into southern Europe. The noted Arabian geographer, Edrisi, twelfth century, describes the lemon as very sour and about the size of an apple and the plant as growing only in India. This latter statement is, however, erroneous as the lemon had already been extensively cultivated in southern and eastern Spain, where it was introduced by the agriculturally-inclined Moors. It has been cultivated for many centuries in nearly all of the countries bordering on the Mediterranean Sea and is now also extensively cultivated in the tropical and sub-tropical countries and islands of the Western Hemisphere. One variety of species, (Citrus lemetta), is a native of the East Indies and is extensively cultivated in the West Indies. Lemon trees are found everywhere in the larger green houses and conservatories along with the closely related orange (Citrus vulgaris.) As a result of cultivation there are now about fifty varieties of lemons in existence. Some of these are comparatively sweet or rather insipid and are therefor known as sweet lemons. The sour varieties are, however, more generally cultivated. Lest I forget I will here state that the lemon is not identical, though closely related, with the Citron, the fruit of the Citrus medica. As above stated the lemon tree bears fruit all the year round so that a number of crops are gathered annually. There are, however, three principal crops collected as follows: The first from July to the middle of September; the second in November; and the third in January. Frequently there are also collections in April and in May. The tree is rather delicate, not as hardy as the orange, for example. In upper Italy it even becomes necessary to cover the trees during the winter months. Lemons intended for shipment are picked before they are fully ripe and packed in barrels or boxes holding from 400 to 700. When exposed the fruit shrinks and loses in weight very rapidly, due to the evaporation of moisture from the pulpy interior. In Italy each lemon is wrapped in tissue paper to protect it against injury and to reduce the evaporation of moisture. Sometimes they are coated with collodion or covered with lead foil to reduce the loss of moisture.