If you like a wedge of lime with your gin or tequila or beer or. . .greenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread
You might want to stash a few bottles of Rose's lime juice (which is what we--in UK--put in lager and gin anyway):
Sunday January 16, 2000 1:23 p.m. EST
Plant Disease Threatens Southern Florida Citrus Groves
Miami-AP -- A plant disease is putting the squeeze on Florida's multi billion dollar fruit industry.
Signs of an outbreak of citrus canker have reached ten commercial groves in Miami-Dade County.
One grove owner says it could wipe out the entire lime industry in the region.
Eating the infected fruit won't make you sick, but the bacteria makes citrus unsightly and unmarketable.
There's also the risk that other countries will stop importing Florida fruits for fear their crops will catch the disease.
More than 110 Florida agriculture inspectors will examine lime trees in the area for signs of the disease.
-- Old Git (firstname.lastname@example.org), January 16, 2000
Great idea Old Git. I love Rose's. What I have found preferable is SICILIA lemon and lime juice, in the little plastic lemons and limes. The lemon juice is fresh squeezed, not reconstituted from concentrate; the lime juice is form concentrate, but has lime oil added to give it a very authentic flavor. We make virgin hot- toddies -- homemade lemsips -- a few nights a week for the children during the winter months to help keep th bugs off.
-- Squirrel Hunter (email@example.com), January 16, 2000.
If you usually put lemon in your iced tea, next time, try using a lime instead.....delicious!
-- Wilferd (WilferdW@aol.com), January 16, 2000.
Very good tip - keep it up.
-- Living in (firstname.lastname@example.org), January 17, 2000.
Half a lime squeezed into a glass of water is a bit tart, but very refreshing. No sugar, just lime.
Also -- limes (and lemons, but it seems to work better for limes -- probably because of their much thinner skins) will become incredibly delicious, and a bit sweeter, if you let them sit until the skin drys out and hardens into a shell. Most folks would throw them out if that happened, but it's a shame, as they're really *much* better tasting.
The same thing holds true for thin-skinned oranges, by the way.
-- Ron Schwarz (email@example.com), January 18, 2000.
kay ... anyabody know about a Southern practice of shallacking a lemon or lime in a solution that's a fractional amount of shellac in H2)???? A friend of mine from Georgia told me that's how his family used to keep citrus fruits fresh ... he just didnt know the exact ratios. I tried this last summer during my preps .... Gawd, whatta hoot, my preps!!! .... and had no luck, but waste a lot of otherwise good fruit. Any info?
-- Squirrel Hunter (firstname.lastname@example.org), January 18, 2000.
I don't know about shellacking, but let's go back to the sixteen hundreds when English sailors were first called "limeys" because of the limes they consumed to ward off scurvy. You have to wonder how they preserved those limes for the long sea journeys--weeks, sometimes months, at a time. Having read accounts of the bodies of Admiral Lord Nelson, General Pakenham and others being shipped home preserved in barrels of rum, I tend to think that limes were preserved by the same method. I don't know that this is true but it makes sense and sounds delicious. The limes, I mean, not the Admiral and the General.
There's a photo of a 1650 sailor's lime container here:
If you REALLY like lime, Rose's makes a terrific lime marmalade too.
-- Old Git (email@example.com), January 18, 2000.
Old Git --
The thought of eating the Admiral PICKLED in rum never once crossed my mind!!!! ..... I swear. I do belive this calls for a new thread, and you as the Hostess with the Mostess should begin it.
To the top of New Answers.
-- Squirrel Hunter (firstname.lastname@example.org), January 20, 2000.
You have the formal Historian's Benediction as Finder of the Grooviest Artifacts.
-- silver ion (email@example.com), January 21, 2000.