390 VINEGAR, CIDER, AND FRUIT-WINES. 



butter. The buckets are filled up to the edge, and a closely fitting 

 round piece of paper previously saturated with concentrated 

 solution of salicylic acid in whiskey is laid on top of the butter. 

 The tight-fitting lid is placed upon the bucket without being 

 sealed or otherwise closed. A large label occupying the space 

 between the lower and upper hoops finishes the packing. 



Marmalade. The same product is sometimes called marmalade 

 and sometimes jam. The French prepare only marmalade, while 

 the Englishman brings the same product into commerce as jam 

 or as marmalade, just as it may suit him best, and the German is 

 not much better. The manufacturers, to be sure, would some- 

 times like the public to believe that marmalade is a finer product 

 containing more sugar and spices than jam, but such is not the 

 case, because the raw material and the mode of preparation are 

 the same. The term marmalade was originally applied to a jam 

 prepared from quinces, it being derived from marmdo, the Portu- 

 guese word for quince. The term was gradually given to all 

 jams in order to give them a more distinguished character, and this 

 has led to a confusion of terms which sometimes extends even to 

 jelly. There is, however, a wide distinction : marmalade or jam 

 is prepared from the pulp of fruit and jelly from the juice, while 

 fruit-butter, as above indicated, is a blending of both with the 

 omission of sugar. 



For the manufacture of marmalade on a large scale all the rules 

 and receipts can be condensed as follows : The fruit must be of 

 excellent quality, entirely free from blemishes and washed per- 

 fectly clean. Kernel fruit is peeled, quartered, and freed from the 

 cores ; peaches are also peeled, halved, and stoned ; other stone- 

 fruit is only stoned and halved, while berries are carefully freed 

 from the stems. Melons and pumpkins are peeled and cut into 

 small pieces. Rhubarb should not be washed but rubbed with a 

 moist cloth and be then cut into small pieces. Tomatoes are to be 

 peeled, which is facilitated by previously placing them for one 

 minute in hot water. Being thus prepared the fruit is brought 

 into a copper kettle and as much water as is required for boiling 

 added. While the fruit is boiling, weigh off as many pounds of 

 white sugar as there is fruit, soak it in water, boil and skim care- 

 fully. The fruit should be boiled quickly, and when perfectly 



