The orange, generally supposed to be a native
of the north of India. It was introduced into Arabia during the
ninth century. It was unknown in Europe in the eleventh century.
Oranges were cultivated at Seville towards the end of the twelfth
century, and
at Palermo in the thirteenth. In the fourteenth
century they were plentiful in several parts of Italy. There are
many varieties of the orange in cultivation. The blood red, or
Malta, is much esteemed; the fruit is round, reddish-yellow
outside and the pulp irregularly mottled with crimson. The
Mandarin or Tangerine orange has a thin rind which separates
easily from the pulp, and is very sweet and rich. The St.
Michael's orange is one of the most productive and delicious
varieties, with a thin rind and very sweet pulp. The Seville or
bitter orange is used for the manufacture of bitter tincture and
candied orange-peel. The Bergamot orange has peculiarly fragrant
flowers and fruit, from each of which an essence of a delicious
quality is extracted.
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