^3 
Drop  the  fruit  into  a basin  of  cold  water,  and  leave  to  soak  for 
24  hours. 
Squeeze  out  the  rest  of  the  juice  and  pips. 
Wash  and  squeeze  ten  times,  till  all  the  acid  is  out,  taking  care 
not  to  break  the  fruit. 
Prepare  the  coconut  water,  mixing  the  colouring  with  it — (the 
colouring  is  made  by  grinding  the  leaves  of  Chukup  Manis  with  a 
little  water  and  then  straining.) 
Boil  the  fruit  in  this  green  coconut- water  till  it  is  quite  green 
and  fairly  soft. 
Meanwhile  the  sugar  should  be  boiling. 
When  the  sugar  is  boiling,  drop  the  fruit  in,  and  boil  till  the 
syrup  thickens. 
Add  a tablespoonful  of  brandy. 
Note. — This  preserve  is  not  easy  to  make,  because  of  the  fruit 
being  so  acid,  and  it  is  not  easy  to  cut  the  rind  carefully,  so  as  to 
avoid  spoiling  the  round  shape  of  the  fruit.  This  preserve  is  how- 
ever much  valued. 
Nutmeg  Preserve. 
Two  days. 
20  Nutmegs. 
4 lbs.  of  Sugar. 
Cut  open  the  fruit  and  take  out  the  nuts. 
Soak  the  fruit  in  salt  and  water  for  24  hours. 
Wash  about  ten  times  in  plain  water. 
Leave  the  fruit  soaking  in  cold  water,  while  the  water  is  boiling. 
When  water  is  boiled,  put  in  the  fruit  and  boil  till  quite  soft. 
Drain,  and  put  in  basin  of  cold  water. 
Peel  outside  and  inner  skin. 
Cut  in  neat  slices  and  place  in  cold  water. 
Boil  the  sugar  and  strain. 
Put  sugar  again  to  boil  and  drop  the  fruit  in,  first  drying  it. 
Boil  till  the  sugar  thickens  to  a right  consistency,  and  add  a 
dash  of  brandy. 
Note. — The  fruit  ought  to  be  ripe  when  picked,  or  the  preserve 
will  be  hard.  It  should  be  a pretty  red  colour  and  the  flavour  is 
exceptional. 
L.  E.  BLAND. 
CORRESPONDENCE. 
Dear  Ridley, 
The  “exquisite  sample  of  Para  mentioned  pp.  470  of  the 
“Bulletin”  came  from  Lord  Ribblesdale’s  estate  whereever 
that  may  be.  Perhaps  you  know,  in  which  case  it  would  be  in- 
teresting to  ascertain  their  method  of  coagulation. 
Your  truly, 
F.  PEARS. 
