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An excellent marmalade is made from clayed must and pears in the 

 proportion of 100 or 120 pears to 4 gallons of sweet must, and 4 or G 

 quinces; it is sweet and mellow, with a shght tartness that heightens its 

 fragance and flavour. The Northern marmalades are, on the whole 

 preferable to those of tlie South, in which the sugar and tartar are not 

 in such relishing proportions. The conserve must be covered in pots 

 from the air, and stood in a dry place. When it candies, a little must 

 may be added to it, or the pots be stood in boiling water for several 

 hours and the jelly well stirred. 



Grape Butter ; in place of adding fruits of various kinds to the boil- 

 ing must ; some only add a certain portion of must that has been eva- 

 porated and concentrated to thickness ; the whole boiled to the con- 

 sistence of jelly, is a very agreeable and healthy addition to the 

 table in fall and winter. This preserve is poured into pots, with cinna- 

 mon and cloves, and put in the bread-oven to bake, before it is con- 

 sidered sufficiently prepared for keeping. Before serving it on the table 

 it is slightly warmed and is eaten with buttered toast. 



