Both names are absurd. The now much sought-after delicacy is a species of sour orange. The botanical name is Citrus decu-mana, and tradition says it was brought to Europe first by a certain Captain Shaddock. By what system of analogical reasoning it acquired the title of "grape-fruit" is an unsolved mystery. In growth, appearance, and taste it bears no resemblance to the fruit of the vine, but the name will be used in this book as a matter of convenience, a large majority of readers and consumers knowing it by no other. Each lobe or section is separated from the rest by a white membrane as bitter as gall. The first care of the caterer upon cutting the fruit in half crosswise must be to get rid of this. It is easily drawn out. Now with a silver spoon dig out or bore a small hole in the exact centre of each half of the fruit, fill and heap with all the fine sugar it can be persuaded to hold, pour a teaspoonful of sherry or Jamaica rum over the sugar, and send at once to table, as the sugar and liquor will soon toughen the pulp. The fruit should be made ice-cold before it is cut.

Dislike of the bitter membrane leads some caterers to take the pulp from the peel and, cutting it into small squares, to serve it in small glasses. In this case fine sugar is sprinkled upon each layer and the rum or wine poured in when the glass is full.