marmalade is of a rich golden yellow colour, it retains the form of the 

 mould perfectly, and it seems in all respects to satisfy the most 

 exacting taste. In the absence of the experience necessary to test 

 the keeping qualities of Mango marmalade, it would be the part of 

 wisdom to seal the jars designed for future use while hot with wax, 

 or, better yet, with a plug of cotton wool. 



Jelly. — For jelly, prepare the Mangoes by slicing as for marmalade ; 

 boil the fruit with water, prolonging the boiling only to the extent of 

 extracting the juices. Great care should be taken in boiling, as the 

 Mango rapidly " boils to pieces," in which case it is impossible to 

 make satisfactory jelly. Pour off the juice, strain and boil down to a 

 jelly — an operation that occupies only a few moments, as the Mango is 

 rich in gelatinous materials. The pulp remaining after the jelly has 

 been removed may be used to advantage in making marmalade. In 

 the amount of sugar used in making jelly the house-keeper is safe in 

 following old practices in this respect with other fruits. It is impossible 

 to give exact rules in all the operations connected with working up 

 this fruit. In general, it will be well to use in boiling, water 

 somewhat to excess, and as the Mango "cooks" readily, constant 

 watchfulness is needed to prevent burning. 



To show something of what is possible in the way of results with 

 this fruit, I may say that in our experiments 13 good-sized Mangoes 

 gave one pint of jelly and five quarts of marmalade. This certainly 

 must be counted a very favourable, not to say remarkable, result." 



In conclusion, I have much pleasure in offering my very hearty 

 thanks to all who, by donations of seeds, pLants, &c„ or in other ways, 

 have assisted me in my work. Also the Steamship Companies, 

 merchants, Captains of vessels, and especially to Messrs. King & Sons, 

 whose steamers have repeatedly carried cases of plants to and from 

 India free of all charge; and to the members of the Committee for 

 valuable advice and assistance in many matters connected with my 

 work. 



I have the honour to be, 



Gentlemen, 



Your obedient servant, 



J. MEDLEY WOOD. 



