ONE HUNDRED THOUSAND FACTS FOR THE PEOPLE. 299 



in the chimney corner for a fortnight, un- 

 til they are turned yellow ; then drain the 

 water away and throw away the cabbage 

 leaves, which will smell very strong, al- 

 most to putrefaction; split the large ones, 

 take out the seed, put them in an earthen 

 pipkin over the fire with weak salt and 

 water; cover them close, and let them 

 green gently for ten hours, when they 

 will look a little green, and are very 

 clean ; take them off the fire and drain 

 them, and put them into cold water, shitt- 

 ing them twice a day for two days ; then 

 drain them and dry them in a fine cloth. 

 Have ready a thin syrup with a good 

 deal of whole ginger boiled in it, and 

 some lemon peel ; when it is cold put it 

 on the cucumber. Boil up the syrup ev- 

 ery day for a fortnight, and when it is 

 cold pour it on as before. Tie them 

 down with a bladder, and a leather and 

 paper under it, and keep them in a cool, 

 dry place. A pint of water to a pound 

 of sugar is a good proportion for the 

 syrup. 



ORANGES, Seville, Preserve Whole.— 

 Cut a hole at the stem end of the oranges 

 the size of a half dime, take out all the 

 pulp, put the oranges into cold water for 

 two days, changing it twice a day ; boil 

 them rather more than an hour, but do 

 not cover them, as it will spoil the color ; 

 have ready a good syrup, into which put 

 the oranges, and boil them till they look 

 clear ; then take out the seeds, skins, etc., 

 from the pulp first taken out of the 

 oranges, and add to it one of the 

 whole oranges previously boiled, with an 

 equal weight of sugar to it and the pulp ; 

 boil this together till it looks clear over a 

 slow fire, and, when cold, fill the oranges 

 with this marmalade, and put on the 

 tops; cover them with syrup, and put 

 brandy paper on the top of the jar. It is 

 better to take out the inside at first, to 

 preserve the fine flavor of the juice and 

 pulp, which would be injured by boiling 

 in the water. 



GRAPES, Preserved in Bunches. — Take 

 out the stones from the grapes with a pin, 

 breaking them as little as possible ; boil 

 some clarified sugar nearly to candy 

 height ; then put in sufficient grapes to 

 cover the bottom of the preserving-pan, 

 without laying them on each other, and 

 boil for five minutes, merely to extract all 

 the juice; lay them in an earthen pan, 



and pour the syrup over them; cover 

 with paper, and the next day boil the 

 syrup, skimming it well for five minutes ; 

 put in the grapes, let them boil a minute 

 or two ; put them in pots, and pour the 

 syrup over them, after which tie down. 



GINGER, Preserved, Imitation of. — 

 Boil, as if for the table, small, tender, 

 white carrots; scrape them until free from 

 all spots, and take out the hearts. Steep 

 them in spring water, changing it every 

 day, until all vegetable flavor has left 

 them. To every pound of carrots so 

 prepared add one quart of water, two 

 pounds of loaf sugar, two ounces of 

 whole ginger, and a rind of lemon shred 

 fine. Boil for a quarter of an hour every 

 day, until the carrots clear, and when 

 nearly done, add red pepper to taste. 

 This will be found a good imitation of 

 West Indian preserved ginger, 



MELON, Preserved Like Ginger.— 

 When the melon is nearly ripe, pare it 

 thin, and cut it into pieces about the size 

 of ginger ; cover it with salt water, chang- 

 ing every day for three days; then put 

 in clear spring water, changing it twice 

 a day for three days. Then make a thin 

 syrup, and boil it together with the mel- 

 on once every day for three days ; next 

 make a thick syrup, adding the rind of 

 one or more lemons, according to the 

 quantity of melon, cut into narrow strips, 

 and the juice squeezed in ; then add some 

 best white ginger, with the outside cut 

 off, so as to make the syrup strong of 

 the ginger. This should be boiled, and 

 when cold put to the melon. 



CURRANTS, Preseryed.— Take ripe 

 currants, free from stems; weigh them, 

 and take the same weight of sugar; put 

 a tea-cup of sugar to each pound of it ; 

 boil the syrup until it is hot and clear; 

 then turn it over the fruit ; let it remain 

 one night ; then set it over the fire and 

 boil gently, until they are cooked and 

 clear; take them into the jars or pots 

 with a skimmer; boil the syrup until rich, 

 and thick; then pour it over the fruit. 

 Currants may be preserved with ten, 

 pounds of fruit to seven of sugar. Take 

 the stems from seven pounds of the cur- 

 rants, and crush and press the juice from 

 the remaining three pounds; put them 

 into the hot syrup and boil until thick 

 and rich ; put it in pots or jars, and the 

 next day secure as directed. 



