MARMALADE. 447 
through its being an acid of fermentation it has an unfavourable 
influence in gout, and may even induce an attack, not otherwise 
imminent. 
The best vinegar now used is a fruit acid, either from apples, 
or grapes ; it is also made from the red and white wines, or from 
sour beer as Malt vinegar. 
MARMALADE. 
9 
ORIGINALLY “ Marmelada,” so named from the Spanish “ Mar- 
melas,” or Quince, was a confection of that fruit. But the 
appellation has become extended to those of the Orange, the 
Lemon, and other fruits, as “ preserves” of pulpy consistence, 
made with sugar, though these ought rather to be termed jams. 
There is a Marmalade tree (Lucana mammosa), which yields a 
fruit of which the juice resembles Marmalade. Pepys, in his 
diary, November, 1663, tells that ‘‘ after a good dinner I left Mrs. 
Hunt and my wife making a Marmelett of quinces.”” Dr. Johnson 
was disliked personally by Mrs. Boswell, and he knew it, but on 
one occasion she sent him as a conciliatory offering a jar of her 
Marmalade. ‘“‘ Tell Mrs. Boswell,’ wrote he to her husband, 
“T shall taste her Marmalade cautiously at first : timeo Danaos, et 
dona ferentes.” In Hardy’s Tess of the Turbervilles, the embellisher 
of “ little Sorrow’s grave ” favours the Marmalade “ of one par- 
ticular maker.” The respective sorts of Marmalade form capital 
vehicles for fruit virtues as of curative use, each according to the 
constituent juices and salts which are thereby represented. 
That of the bitter Seville Orange, is certainly a gentle and 
pleasant laxative. Orange Marmalade is of such widespread 
use that no directions need be given for its manufacture, always 
provided the materials are genuine. A widespread, and well- 
merited preference is given to the noted firm (Frank Cooper) at 
Oxford, favoured by its Colleges, from Dan even unto Beersheba. 
Again, Orange Marmalade with honey, is excellent against con- 
stipation. For Lemon Marmalade, capital against scorbutic 
troubles: boil one pound of fresh lemons in one pint of water 
for two hours. Change the water, and replace it with the same 
quantity of boiling water. Then cut the lemons into small thin 
slices, taking out all the pips. To each pound of fruit thus 
prepared add two pounds of loaf sugar. Put the sugar in a stew- 
pan with half a pint of water to each pound of sugar; when this 
