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Orange

Oranges come into season at the beginning of winter, but they can rarely be obtained sufficiently sweet to be agreeable before Christmas. The St. Michael and Malta oranges are the most commonly used. They appear early, and last all the season. The Tangerine oranges are very small, but sweet, and delicious in flavour. The rind has a very peculiar taste. They come into the market later than the others, and are soon over. The Seville orange does not appear until the end of February, and is chiefly used for making marmalade and wine. There are supposed to be nearly a hundred varieties of oranges in Italy. The orange as a dessert fruit is deservedly popular. The varieties most in favour for this purpose are the China, Portugal, and Maltese. The orange is also employed in confectionery, not only when ripe, but when green and not larger than a pea. It assists in the formation of several liqueurs and conserves, either alone or combined with sugars, wines, or spirits, and either the pulp, or skin, or both, are used for these purposes. In cooking it is employed to aromatise a number of dishes.