Cedrat Peel Oil

#### Cedrat Oil. As a result of private communication with earlier producers and suppliers, the author is convinced that the true **Cedrat Peel Oil **is no more produced. Oils which are offered on the market under that name, are most conceivably compositions of lemon oil, lime oil, citral, etc. The **Cedrat **fruit is the original and classical citrus fruit which is known in English speaking countries as **Citron**. But since this name is generally applied in Europe to the **Lemon**, the name **Cedrat **has been preferred by the author to describe the above classical citrus fruit. The **Cedrat **tree, **Citrus Medica**, var. bajoura, grows in the southern part of Italy where the peel is preserved, usually in sugar syrup or salt brine. Salt brine removes the bitter taste from the peel and makes it edible. The very thick cedrat peel may be boiled in sugar syrup for several days to prepare the "**Sucade**", a well-known topping or filling for baked goods, plumcakes, fruitcakes, etc. Most of the European "sucade" is derived from the cedrat tree. In the Pacific Ocean Islands, the **Citrus**** ****Decumana**** **(the French "pampelmousse") is used for a similar purpose. The "pampelmousse" is the largest of all citrus fruits. Single fruits may weigh as much as 10 kilos. The American grapefruit is presumably a hybrid of the above "pampelmousse" with the sweet orange. True **Cedrat**** ****Oil**** **was used in the early part of the 20th century as a modifier in citrus colognes, etc.