Orange
Citrus Aurantium, and some of the other members of the Orange family, have been cultivated for so long a period, and over such an extended geographical area, that it is scarcely possible to refer the numerous forms, which have originated under culture, to their respective and specific types. There can, however, be no doubt that the two or three parent types, from which the host of forms have sprung, are of Asiatic origin. Some idea of the number of these cultivated varieties, and their range of differences in the size, form, colour, and taste of the fruits, may be obtained when it is stated that, in the "Histoire Naturelle des Orangers," a folio work, by Risso and Poiteau (1818), there are no less than 109 plates. The literature of the subject is very considerable; but the most important work, besides the one just mentioned, is Gallesio's "Traite du Citrus" (8vo), published at Paris, in 1811.
Under favourable conditions, the Orange is a very free bearer. Wallace mentions a tree in St. Michael's that bore 20,000 fruits in one crop. The longevity of the plant, too, is not less remarkable. At Versailles, one tree is still growing which was sown in 1421, and the famous tree, now upwards of 30ft. in height, in the Convent of St. Sabina, at Rome, is said to be more than 600 years old. "In Cordova, the noted seat of Moorish grandeur and luxury, in Spain, there are Orange-trees still remaining which are considered to be 600 or 700 years old" ("Treasury of Botany").
Some commentators suppose that the "Apples of Gold" were Oranges; but there does not seem to be any definite evidence that the Orange was cultivated in Palestine in the time of Solomon. More than 700 years later, Theophrastus, however, describes the Citron as occurring in Northern Persia (Media), and as being cultivated by the Jewish nation, in Syria, while under Roman dominion.
In 1884, no less than 4,958,838 bushels of Oranges and Lemons were imported into this country. Oils of Neroli and Bergamot, highly esteemed as perfumes, are obtained--the first, by distillation, from the flowers of the common Orange; and the second, either by distillation or expression, from the rind of the Bergamot variety.
Cultivation. At one time or another during the long period in which varieties of the Orange have been cultivated in this country, a few plants at least have been amongst the occupants of almost every garden of any extent, more especially in those established at an early date. An orangery, as it is termed, is usually a massive building, found in gardens adjoining old mansions, and not unfrequently constructed with a ceiling and a slate roof, on an architectural design externally similar in detail to the mansion. The custom was to grow Orange-trees in large tubs or pots, keep them throughout the winter in an orangery, and place them in the open air during summer. Since the introduction of glass into all houses devoted to horticultural purposes, and such numerous representatives in the way of plants have been brought from foreign lands, conservatories have taken the place of orangeries in most of the gardens of modern times. Orange-trees, too, are not grown now to nearly the extent they were formerly, even for ornamental purposes. In gardens where an orangery still stands, its special occupants seem to have vanished. This may partly be accounted for by the plants being exposed to a continued low temperature, by their being placed in a position throughout the winter, in a house with insufficient light, and by the application of too much water at this season. Orange-trees have at all times been grown in this country more as decorative plants than for the use of their beautiful fruits, when these are well ripened, for dessert. The highly fragrant flowers and glossy evergreen foliage are of themselves sufficient to render the tree deservedly attractive as a decorative subject; and the frequency with which orange blossoms are in demand for bridal festivals, &c., is well known as being another explanation of the plant's popularity. There is scarcely any part of the season when neither flowers nor fruits are present, in at least some stage of development, on trees of sufficient age and size for producing either or both of them. Orange-trees grown in tubs should be provided with efficient drainage, and be placed in soil calculated to last a long time, such as a compost of good loam, to which may be added some dry cow manure or crushed bones, and some charred ballast, charcoal, or sand, to keep the whole open. If the roots become unhealthy, or are not properly attended to, indications of the foliage turning yellow and becoming sickly are soon apparent. In the treatment and cultivation of the Orange, it must be remembered that the tree is a fruit-bearing subject, and not, like many other evergreen plants, of use only for its flowers or ornamental foliage. As such, it must never be allowed to become very dry at the root, it must have a season of growth, and another of rest, and always have plenty of light. The roots, too, should not be interfered with more than is really necessary; but comparative restriction is recommended, provided the soil is good, and attention is given to applying an annual top-dressing in spring. Deer or sheep dung, with a little loam intermixed, forms an excellent top-dressing. When the trees are grown for ornamental purposes alone, they are not usually subjected to anything higher than a greenhouse temperature. Under this treatment, they commence growing about March, and often do not flower until towards Midsummer. The fruits which set afterwards are too late for ripening before autumn, and, consequently, they hang green throughout the winter, and do not ripen off until the following summer. Thus, under cool treatment, Oranges cannot be ripened in one season, and are then much inferior to what they would be if subjected to a higher temperature, more in accordance with the tree's requirements. It is surprising, however, to what an extent interest is evoked in the minds of visitors to garden establishments on seeing living specimens of trees whose fruits only have, hitherto, been so well known to them from foreign introductions. Orange-trees bear a considerable amount of ill-usage, and, in consequence of this, they are often subjected to so much neglect that specimens seen in gardens, showing signs of bad health by a stunted growth and small yellow leaves, instead of broad, glossy, green ones, are, perhaps, oftener the rule than the exception. The trees should have plenty of water throughout the summer, and be frequently syringed from February onwards to autumn, early in the morning, and again in the afternoon; this tends to keep the leaves clean and also to destroy insects. The plants may either be placed in a sheltered, warm position, outside, during June and the two following months, or kept in a greenhouse, with plenty of air and light. In autumn and winter, water should be partially withheld; but not to an extent sufficient to render the soil quite dry at any time. Any plants that fall into ill-health (indicated by the appearance of the leaves, as already alluded to), through neglect, or as a consequence of improper treatment, should be cut back somewhat in spring, placed in a moist, growing temperature, with some bottom heat, and be kept well syringed. The roots, too, should be examined, and if, as will most likely be the case, many of them are found dead, they should be shaken out, the dead portion cut away, and the others placed in an entirely new compost, with clean drainage, and in a smaller-sized pot or tub. Orange-trees in very large tubs have been efficiently brought from imperfect health into a thriving condition, by the latter being surrounded with a thickness of about 3ft. of fermenting material when the season of growth begins. This is renewed occasionally, until the tree is sufficiently restored to no longer need such help; and, as it is then later in summer, the mean natural temperature is considerably higher than when the new growth needed extra encouragement to induce it to start.
The natural habit assumed by Orange-trees prevents the necessity of much pruning or training, merely the shortening of branches that are inclined to take a lead at the first, or in any year, at spring time, being usually all that is necessary to keep the plants compact. Those grown in large tubs are most frequently trained as standards, and the more cutting or pinching of the points is practised, the thicker do the heads become, and, withal, the more formal. If a free growth is allowed, and not much training attempted, the natural habit has, in consequence, a much better chance of development.
So far reference has only been made to Oranges cultivated in tubs or pots for ornamental purposes, or for the use of their sprays of fragrant blossoms for personal or other decorations. The Orange is, however, worthy of much more attention than it at present receives, by way of cultivation under glass, with a view to the production of home-grown fruits. The excellence and superiority of any fruit that is allowed to become properly ripened before being gathered from the tree, over that which has to be procured and packed, with a view to the ripening process being completed afterwards, is well known in respect of English fruit productions generally; and Oranges are not exceptions to this rule. Anyone who has tasted home-grown Oranges, from trees that have received proper treatment in heated houses, will be well aware of the superior flavour they possess over nearly all those introduced from abroad. Good varieties are of importance, but these are procurable, at least in a sufficient number for all that is required. Although, in Britain, Oranges for fruit production cannot be grown in sufficient quantity to compete with countries where the trees grow freely outside, yet it is strange, considering the excellent quality of the fruit when properly cultivated, to what an extent the trees are neglected in this respect in the great majority of English gardens, even in those where almost every other important kind of fruit is represented. Many, perhaps the majority, of the imported Oranges are gathered when only partially ripe, or even when quite green; and they have, consequently, to ripen and change colour afterwards. This takes place, in great part, after they are packed for exportation, and during their voyage to various parts of the world. Oranges cannot be grown to perfection in dark, slate-roofed houses, such as those built in former days specially for their reception, and to which reference has already been made. They are best suited by being grown in pots, or planted inside a span-roofed, heated, glass structure of considerable size, with sashes round the sides for the admission of plenty of light. According to the size of house and trees already at command, or of those it is intended to establish, the interior must be arranged, and beds provided, either for plunging pots in or for planting out the trees. A path may be made through the centre, with beds on either side; or the reverse plan may be adopted, and greater height obtained in consequence. Oranges are greatly benefited by bottom heat, although it is not an absolute necessity for their successful cultivation as fruit-trees. If the trees are grown in pots, these can be plunged in tan, slowly decaying leaves, or similar material, which may be used alone, or in conjunction with hot-water pipes; but, if planted out, heat will be best applied by constructing a chamber beneath the beds, through which pipes might pass. The latter should be thoroughly under control, by means of valves for regulating or entirely stopping heat. There is always a danger of the soil surrounding such chambers becoming unduly dry, and injury thereby caused to to the trees. This must specially be guarded against by strict examinations occasionally, and the application of additional supplies of water should be made over and above that required in other parts of the bed. Efficient drainage is of the utmost importance; from 6in. to 9in. of broken bricks will not be too much for beds, which should also be provided with a drain to carry away the water; pots or tubs must have a quantity of crocks placed in them proportionate to their size. Loam which has been stacked a sufficient time to kill the grass is recommended for use in a large proportion; a little well-rotted manure may be added, but fruit-trees generally are better provided for by a manure, such as crushed bones, which is calculated to decay slowly, and, consequently, supply nutriment for a long time. Some sharp sand, burnt ballast, or mortar rubbish must be freely incorporated, to keep the whole bulk in an open, satisfactory condition. For the proper cultivation of Oranges in beds, a compost of this description should be used to the depth of from about 18in. to 24in.; and a similar mixture will be equally well suited for trees in pots. The drainage, in either case, should have thin, turfy soil laid over the top, to keep it clean. Trees permanently planted out should have considerable space allowed between them. This space may be filled with movable pot-trees until the others grow and require it themselves. The portability of trees in pots is one point specially in their favour, and, if feeding is practised with them during the time the fruits are swelling, and watering is always properly attended to, excellent produce may be obtained from Oranges grown in such houses as those devoted to Fig-tree or Vine culture. Proper and good fruiting varieties only are suitable for the purpose; seedling plants are useless.
Respecting temperatures for Oranges grown for the use of their fruit as dessert, a little bottom heat at command is of importance all the year through. The trees should be encouraged to begin flowering in February by this aid, and a house or air temperature, in winter, of from 45deg. to 50deg. As the days lengthen, the minimum temperature may be increased 10deg., and it may be still further raised during summer. In spring, a bottom heat of 80deg. will not be too high for plunging Orange-trees in, if they are out of health, to induce them to start afresh; 70deg. to 75deg. is recommended for others in health. A very light shading in summer is advisable, should the plants be fully exposed to hot sunshine; otherwise, the leaves are liable to be burnt. Careful attention to airing, early in the day, during hot weather, aids materially in preventing scorching. Supposing the trees to flower in February and March, set properly, and receive proper treatment afterwards, the fruits may be grown to maturity in from nine to eleven months--a long period in comparison with most other fruit-trees. Oranges require plenty of water in their growing season, and it should not be applied at a lower temperature than the soil in which the roots are situated. The free use of tepid water with the syringe or garden engine throughout the same season, except for a short time at the flowering stage, is an essential to success. It should be applied so as not to injure young leaves, but yet with sufficient force to keep the old ones clean, and prevent insects establishing themselves.
Of insects, the most troublesome on Orange-trees are White and Brown Scale, Mealy Bug, and Red Spider. The first-named, in bad cases, can scarcely be eradicated without cutting the trees hard back, cleaning their stems, and starting afresh. Sponging, assiduously carried out, with an insecticide, so as to prevent any great quantity of insects from becoming established, should be practised for Brown Scale and Mealy Bug, or the trees may be occasionally syringed with petroleum and water (a very little of the former being used), and afterwards thoroughly syringed with clean water. Red Spider will have but little chance if syringing is practised throughout the summer with the garden engine, in the way above recommended.
Varieties of Dessert Oranges. Information has already been given that it is useless attempting the cultivation of Oranges for dessert except with good and suitable varieties. In "Dessert Orange Culture," one of a series of published papers by the late Mr. Thomas Rivers, of Sawbridgeworth, reprinted from the Report of the International Horticultural Exhibition and Botanical Congress, held in London in 1866, that excellent authority, and, probably, most extensive English cultivator of the Orange as a dessert fruit, makes the following trustworthy remarks respecting the varieties which, from experience, he had proved to be the best. There have been scarcely any other additions of importance made up till the present time:
"One of the most charming and prolific of dessert Oranges is the Tangierine; the tree has small leaves, and seldom attains a height of more than 7ft., even in North Africa. Its most valuable quality is its early ripening, so that, in October, just as the late peaches and other soft fruits are over, this luscious little fruit is ready for the dessert; and, when freshly gathered, no fruit can be more gratifying or delightful, as its aroma is so delicious, and its juice so abundant, in this respect offering a pleasing contrast to those imported from Lisbon, in November and December, the flesh of which is generally shrunk from the rind, instead of being ready to burst, as is the case with those plucked from the tree. They should, in common with all homegrown Oranges, be placed on the table with some leaves adhering to their stalks, thus showing that they have not made a voyage.
"Among full-sized Oranges, the Maltese Blood takes the first rank; when quite fresh from the tree, it differs much from those imported, although the voyage as now made by steamers is of short duration. . . . The great advantage in planting this sort is its tendency to bear fine fruit while the trees are young; they are, indeed, so prolific that trees of only 2ft. in height have here borne nice crops of fruit. "Some varieties, quite equal to the foregoing in quality, but without the red flesh, so peculiar to these 'Blood Oranges,' have been imported from the Azores, the paradise of Orange trees. One of the most desirable sorts is called simply the St. Michael's Orange. This kind has a thin rind, is very juicy, and bears abundantly, even while the trees are young. In the Orange House these will ripen towards the end of December, and throughout January and February, in common with the Maltese Blood Oranges. . . .
"In addition to the three leading varieties I have mentioned, there are several kinds which will, doubtless, prove interesting and valuable. It is not to be expected that so much variation in flavour, as in the Pear, for instance, can be met with in Oranges. I believe, however, that, when our Orange palates are educated, we shall find many delicate distinctions in the flavour of Oranges. As far as I have gone, I have found the Mandarin Orange larger and more flat in shape than the Tangierine, and not so good as that sort. The Embiguo, the Egg, the Silver Orange, the Botelha, the White Orange, and some others, all varieties from the Azores, are of various degrees of excellence, and are all worthy of a place in an English Orange Garden. "The following descriptive list of the dessert Oranges may be useful to the amateur: Botelha and Dulcissima: Both thin rinded and very rich. Egg: Very large; rind thick; remarkably juicy, but not rich; a great bearer. Embiguo, or Navel Orange: Very large, with a curious, depressed calyx; remarkably rich and juicy. Exquisite: A thin-rinded, rich and juicy fruit. Maltese Blood: Large, oval, with a dark red pulp; exceedingly rich, good, and distinct; fruits from the same tree vary in colour from deep red to the usual pale yellow colour, with faint streaks of red. St. Michael's: Several varieties under this name vary in size and thickness of rind; they are all good. Silver Orange: Colour of rind pale yellow; flesh pale; rind very thin; flavour piquant and delicious. Sustain: Large, and remarkable for its rich, sweet juice. St. Michael's Tangierine: A very distinct variety, differing from the common sort in being deeper in colour, smaller, and more rich in flavour; a charming little Orange. Tangierine (often incorrectly called the Mandarin): Now a well-known sort, varying in shape from fruit much compressed, with rind rough and thick, to oval, with a smooth rind. Variegated Orange: This has a broad margin of white round its leaves, and forms a very ornamental tree; its fruits are oval, of medium size, with a pale yellow rind, striped with green; very juicy, and remarkably brisk and piquant in flavour. White Orange: Large; rind pale yellow, flesh very pale; flavour rich and good."