70 CITRUS CULTURE IN CALIFORNIA, 



the stove in boiling water, just sufficient to cover them, and 

 boil until quite tender. Cut the fruit in halves. Scoop out 

 the middle with a spoon. Pinch out the seed and white skin. 

 Cut the rinds into chips. Take a pint of the first water the 

 oranges were boiled in ; add to it the sugar, chips, and pulp, 

 and after it comes to a boil let it simmer until clear. To 

 every dozen oranges add the juice of three lemons. 



ORANGE JELLY. Take five oranges and one lemon. Take 

 rind off two of the oranges and half of the lemon. Put them 

 in a basin, after removing the pith, and squeeze the juice of 

 the fruit into it. Then put four ounces of sugar into a stew- 

 pan with half a pint of water. Add the juice and peel, and 

 set the mixture on to boil. Then put in one and a half ounces 

 of isinglass or gelatine and a gill of water. Let it boil for a 

 few minutes, stirring it well, and pass it through a fine sieve 

 or jelly bag into a mould. A few drops of cochineal may be 

 added to give it an orange tint. This jelly does not require 

 to look clear. 



