注記 |
(1) Canton lemon is one of the important Chinese species of Citrus,produced exclusiely from the Canton province. The Chinese names of this Citrus fruit are "Ning meng" 檸檬, "Li meng" 黎檬. 黎(禾+蒙). 黎朦. 梨檬, "I meng" 宣檬. 宣檬. 宣檬, "I mu" 宣母, "Li mu" 黎母. 里木. 李木, and "Yao kuo" 藥果. Any one of these names should not be applied for common lemon, since the latter is quite distinct from the former. The Chinese names oflemon (Citrus Limon BURM.) are "Hsiang meng" 香檬, "Hsiang t`ao" 香桃, "La men" 拉門, or "Lo meng" 羅檬. 羅蒙. The Sino-Japanese names "Ri-mo" 利檬. (禾+黎)檬, applied for lemon, are rejected to avoid confusion with the Canton lemon. (2) The scientific name of Canton lemon is Citrus limonia OSBECK, and there are several cultivated varieties of this plant in Canton which are only slightly differring from each other. (3) The Otaheite orange, Khatta orange of India (from Alger, Algeria), and Citrus Volkameriana are three closest allies of the Canton lemon, impossible to separate as distinct species. These plants are now attributed to be subordiante to Canton lemon, and are called now Citrus limonia otaitensis, Citrus limonia Khatta, and Citrus limonia Volcameriana, respectively. Citrus limonelloides HAYATA is also included into this species. (4) There are species occurring in India and Tonkin which represent themselves to be similar to Canton lemon. It is however assumed that the Canton lemon was brought into Canton region by Malayans, since the names "Li meng" 黎檬, "Li mu" 里木, and "I mu" 宣母 agree with the Malayan common names of Citrus fruits, Limun, Limu and Limau. It is not necessary to allude "Ning meng" to the transcription of Hindustani Ninmu, which represents Citrrs in India. In Cantonese phonology, Li and Ni sounds are easily transformable, and it is easy to comprehend that "Ning" 檸 was derived form "Li" 黎. The Canton lemon was unquestionably introduced into Canton during Sung dynasty (960-1279), while the true lemon was brought into the same region during Yuan perid (1260-1371). (5) Canton lemon was recorded to have been applied for use in making "Chieh k'o shui" 解渇水 (lemonade) during Yuan dynasty, as it is used for the same purpose even at present. Besides using it for the substitute of lemon to make lemonade, the Canton lemon has manifold virtues for the economic use. The fruit makes a good preserve as well as sweet meat, and possesses many other properties for curinary pnrposes, such as applying the juice for seasoning dishes like vinegar. Salted fruits are used for curing cough, and it is believed to be good for typhoid fever. The dried peel is an excellent material for "Ch'ing p'i" 青皮, an indis pensable Chinese materia medica. Unquestionably, the acid pulp will funish a good substance for manufacturing the citric acid. The potted plant of Canton lemon has no rival in its aesthetic value among various Citrus fruits employed for the ornamental purpose, and the seedling is to be valued as the dwarfing stock of other Citrus plants. (6) Canton lemon requires no humid tropical climate to grow, and is resistant to draft. It is possible to be planted in the open air, in the southern part of Japan proper, in Luchu, Further Isl., Formosa, Bonin, and Quelpart, if properly protected from cold winds. The hardiness of Canton lemon has never been experimented, but it seems not appropriate to fear it or to expect any other difficulties in respect to its out-door plantation, if the habit of the tree is throughly understood.
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