294 AUSTRALIAN AGRICULTURE. 



flavour or colour by carmalising or burning. Syrups of 

 any required strength are added to the fruit in the various 

 stages of cooking and preserving as described. 



Temperature in Syrup Making. The thermometer is 

 useful in manipulating sugar. When reduced to symp in 

 the boiling state there is a marked increase of heat. At 

 215 to 218 degrees fruit with sugar is in the most effective 

 jellying stage ; it is smooth, slippery, and does not candy or 

 granulate. This is the " small thread " stage in sugar 

 making. At 220 to 228 degrees granulation sets in 

 the "large thread" stage. At 231 degrees we have 

 crystalisation " small pearl "; at 232-3 " large pearl " 

 candying. 



Pop Corn. Great fun and a wholesome edible is got 

 by roasting or " popping " the kernels of the pretty little 

 pop corn which grows well wherever other corn grows. 

 Put the dry kernels in a deep fry pan; a "popper," or a 

 covered pan is better. A slow heat is best at first, then increase 

 it, and the kernels burst out into great balls of flour like 

 substance. They are nice that way, and better when 

 dropped into No. 5 syrup boiling hot. As coated, they are 

 taken out and allowed to candy. Dry sugar may be shaken 

 over them to make crystalised pop corn. 



Marmalade. Seville oranges, lemons, and citrons are 

 used. Wipe the fruit, slice thinly, picking out the seeds, 

 Use all the juice, and one third or more of the skin. Water 

 is then added, the quantity being dependent upon 

 the fruit and season, the proportions varying from 30ozs. 

 (1^-pint) water to 3flbs. water to each Ib. fruit, which is 

 allowed to soak in the water for 12 hours, or longer in cold 

 weather. Then boil ; by steam heat in jacketed pans is best. 

 When the fruit is nearly cooked, add sugar, heated, as in 

 syrup making, say l| to 3^1bs. for each Ib. of fruit. 

 Then boil until the marmalade sets as a jelly when 

 cooled, a trial portion being dropped on a plate for test 

 purposes. 



Shaddocks make extra fine, clear marmalade, but 

 the pith has to be removed with the seeds. Quince, 

 and tart apple are also used, the skins being cooked 

 with the fruit. 



