MARMALADE-MAKING 45 
the imported cases, which contain 200 (small) to about 
450 (large). The sugar should be bought by the cwt. 
or ton, and usually costs from 17s. to 24s. per cwt. 
The profit on the marmalade will depend to a great 
extent upon the price of sugar. For instance in 1904 
the best lump sugar could be bought for 17s. 6d. per 
cwt., but in 1905 exactly the same article cost 24s. per 
cwt., this being a difference of £6 
per ton on the wholesale price ; it atin. 
will therefore be easily under- AT fill antag 
stood, how necessary it is to = 
exercise judgment and care in 
buying the ingredients for fruit 
preserving to the best advantage, 
otherwise all chances of profit are 
lost. 
There are various ways of 
making marmalade —some more 
expensive than others; therefore 
it is proposed to give them under 
headings that will best explain 
their various uses. Where large 
quantities are to be dealt with, 
a cutting machine for slicing the Pe eee 
oranges ought to be procured. era a ar ees 
They can often be hired at a 
large ironmonger’s, but the cost of a new one is about 
16s, to 20s. If kept oiled and clean they last for years. 
Care must be taken to keep the knives sharp. The best 
time for making marmalade is from the beginning of 
February to the middle of March. 
A Good Recipe for the Household.—Take twelve Seville 
oranges and cut them into quarters and remove the pips, 
Slice very thinly and put them to soak for 24 hours in 
Io pints of cold water. Put the whole into a preserving 
pan with the pips, which should be tied up in muslin 
‘7 
Se Wp 
