46 THE BOOK OF FRUIT BOTTLING 
bags, and bring gently to the boil. Boil till the skin is 
quite tender, then add Io lb. of lump sugar, and again 
bring to the boil. Boil for two hours, constantly 
stirring with a wooden spoon all the time. When once 
the sugar is added constant attention must be given, for 
there is no preserve that is more likely to burn than 
marmalade. ‘Test by placing a little on a saucer and 
allowing it to cool. If it jellies on the saucer the 
marmalade is done. Lift off the fire at once, and pour 
into jars. When cold tie down. <A great improvement 
to the above is to add two lemons, but if this is done 
two more pounds of sugar and two more pints of water 
will be required. 
A Delicious Marmalade.—TVake twelve Seville oranges, 
and halve them horizontally. Squeeze out all the juice 
and pips. Take a silver spoon and remove all the pulp 
and put it into a vessel. Put the rinds to soak for 
12 hours in sufficient cold water to cover them. To 
every two quarts of water allow one tablespoonful of 
salt. Next day pour all into a preserving pan, and boil 
till the rind is tender. Strain through a colander. 
Take the rinds and slice very thinly; weigh them, and 
to every pound of sliced peel allow 14 Ib. of sugar. The 
pips should have been strained out of the juice and put 
into muslin bags ready to be thrown into the pan for 
boiling. Next measure the juice and pulp, and to every 
pint allow 1 lb. of sugar. Put all together into a 
preserving pan, keep well stirred, and bring to the boil. 
Boil rapidly for half-an-hour, and test. If sufficiently 
cooked pour into jars. Always remember to have the 
jars quite dry. 
A good American Recipe.—Take five dozen oranges, 
and pare the rind off thirty. Cutthe rind into very small 
pieces, and put it to soak for 24 hours in sufficient water 
to cover it. Change the water three times during the 
24 hours, as this draws out all the bitter oil. Put in a 
