342 Appendix. 



owing to their patience, are suited to work of this sort ; and 

 any philanthropic person or society might do them a service 

 by teaching them how to candy citron, lemon, and orange 

 peel, so that they might be had fresh, and much nicer than 

 the hard, stale imported candied peels. These are small in- 

 dustries, quite suited to natives with small capital. 



No. 51. 



Lemon jelly (originally taken, I believe, from the Queen}. 



Slice the lemons very thinly, removing all the seeds. To 

 every pound of lemon, allow three pints of water. Soak 

 the sliced lemons in this water for twenty-four hours ; then 

 boil them in this same water till quite tender, and let them 

 stand another twenty-four hours. Weigh one and a-half 

 pounds of Cossipore white sugar (any trace of treacle in the 

 sugar will spoil this jelly) for each pound of the boiled fruit 

 and water. Boil the sugar, water, and lemons till a little, 

 cooled on a plate, will set like a jelly. 



This receipt is applicable to limes, oranges, and other 

 citrus. It is a thin gelatinous marmalade, and, in my 

 opinion, much nicer than the thick, jam-like marmalade of 

 the shops. It is a nice way of using the antiscorbutic quali- 

 ties of lemons, and ought to be a good tonic. 



Fresh fruits make the best flavoured preserves. Eaten 

 with toast and butter, or cream, this jelly is very good. 



No. 52. 



In St. Domingo, Risso had met with an oranger a fruit 

 rugueux, a large, thick-skinned orange, furrowed and sub- 

 warty. ( Vide pi. 40, fig. d.) Curiously enough, its fruit was 

 there given by preference to sick people enfeebled by fever. 



There are many instances on record in which various kind' 

 of citrus were given with advantage in cases of fever, although 

 the kind of fever is not often mentioned. (See chap, on the 

 Uses of the Citrus.) 



