MARMALADE. 205 



that everything that can by any possibility be manufactured in portions— 

 which requires to go through a series of distinct operations — is sooner or later 

 systematised, and the several processes are performed simultaneously by a 

 number of different workers, just as cotton is manufactured from the raw 

 wool, and carried through all its stages, until printed, finished, packed, and 

 labelled, it is ready for its ultimate destination, whether that be the home 

 or a foreign market. 



We will now endeavour to explain how the factory system of operations 

 has been applied to the manufacture of marmalade. Let us then step down to 

 the establishment of Messrs James Wotherspoon and Co., in Dunlop street, 

 in this city, and we will see this work carried on to an extent and with a 

 regularity which is remarkable even in these days of divided labour. On 

 entering these premises from Dunlop street, we ascend a flight of stairs, and 

 land in a large warehouse filled with bottle-racks, shelves, counters, piles of 

 tin and wood boxes, rows of barrels, &c, &c, almost beyond computation. 

 This hall — the store-room of the establishment — is one hundred feet long by 

 eighty feet wide. But the building contains five stories, consequently there 

 are five such halls like the first, with boilers, revolving and oscillating pans, 

 steam pipes, many series of machine gearings, belts, pullies, mills, with 

 men and women in most orderly disorder, intent upon their several duties. 

 On each floor of this huge establishment, separate branches of the manu- 

 facture of confectionery of all kinds is carried on. But the arcanum of 

 marmalade is on the lowest floor of the establishment under the level of 

 the street. Let us go into this dulcamara cave, where the bitter oranges 

 of Seville are prepared for the palates of the million-mouthed public^ 

 Here, on all sides, we see boxes of oranges and barrels of sugar in endless 

 rows, and, between them and the light, crowds of industrious and , tidy 

 young women busily employed in quartering the oranges. These quarters 

 are then divested of their skins, which are thrown into tubs on the 

 one hand, while the pulp is thrown into similar tubs on the other. The 

 skins are, along with a given quantity of water, put into pans, which 

 are kept on the boil by steam carried from the principal boilers, which 

 supply heat and motive power to the manufactory. The pulp is then put 

 into sieves, and rubbed until the entire matter, excepting only the seeds, is 

 reduced to a degree of fineness not unlike rough gruel. This pulp is then 

 boiled. After the skins have been boiled sufficiently, they are carried 

 singly to a revolving knife with eight blades working vertically, where they 

 are reduced to the thinness of joiner's shavings, or the leaves of flowers. The 

 marmalade is usually slightly flavoured with lemon, and in the process of 

 manufacture this fruit is used in large quantities, as well as for other 

 sweetmeats. The lemons are cut and skinned in the same manner as the 

 oranges. The skins are, however, the only part used in making marmalade. 

 These being boiled and cut are, together with the orange pulp and cut skins, 

 put into tubs, and tossed and churned until they are as intimately mixed as 

 possible, after which they are carried in pailfuls to pans which contain 

 about ninety pounds each of -mashed oranges and sugar, and there boiled at 



