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welcome addition to any dinner table. " As good as stewed peaches," we 

 have heard them pronounced. 



Marmalade. 



Webster defines marmalade as " preserve or confection made of any of 

 the firmer fruits boiled with sugar, and usually evaporated so as to take 

 the form of a mould." Nearly in this sense the word " marmalade" is 

 used in this essay. Peel and slice the mango, cutting close to the stone, 

 and cook, using plenty of water. Boil until the fruit is thoroughly disin- 

 tegrated, when the pulp should be run through the colander with the 

 purpose of extracting the "wool." Sugar should now be added to suit 

 the taste (about f fb. to the pint of pulp,) and the mass boiled until clear, 

 when it should be poured into the moulds or jars in which it is to be kept. 

 This marmalade is of a rich golden yellow colour, it retains the form of 

 the mould perfectly, and it seems in all respects to satisfy the most ex- 

 acting taste. In the absence of the experience necessary to test the keep- 

 ing qualities of mango marmalade, it would be the part of wisdom to seal 

 the jars designed for future use while hot with wax, or better yet, with a 

 plug of cotton wool. 



Jelly. 



For jelly, prepare the mangoes by slicing as for marmalade, boil the 

 fruit with water, prolonging the boiling only to the extent of extracting 

 the juices. Great care should be taken in boiling as the mango rapidly 

 "boils to pieces," in which case it is impossible to make satisfactory jelly. 

 Pour off the juice strain and boil down to a jelly an operation that occu- 

 pies only a few moments, as the mango is rich in gelatinous materials, the 

 pulp remaining after the jelly has been removed may be used to advantage 

 in making marmalade. In the amount of sugar used in making jelly, the 

 housekeeper is safe in following old practices in this respect with other 

 fruits. It is impossible to give exact rules in all the operations connected 

 with working up this fruit. In general it will be well, to use in boiling, 

 water somewhat to excess, and as the mango " cooks" readily, constant 

 watchfulness is needed to prevent burning. 



To show something of what is possible in the way of results with this 

 fruit, I may say that in our experiments thirteen good sized mangoes gave 

 one pint of jelly and five quarts of marmalade. This certainly must be 

 counted a very favourable, not to say remarkable result. 



THE CULTIVATION OF VEGETABLES. 



The cultivation of the better kinds of vegetables is slowly but surely 

 finding favour amongst the peasantry of the upper parts of St. Andrew, as 

 they are beginning to find out that it is no more trouble to raise superior 

 kinds of cabbage, peas, beet, carrots, turnips, &c, than the coarse kinds 

 which they had been accustomed for years to grow, and also that they can 

 find ready sale, and command higher prices for the superior kinds. There is 

 no reason, however, why they should not grow a larger variety than they 

 do, and grow them in quantity too. The soil is admirably adapted to the 

 successful culture of a large variety of delicate and wholesome vegetables, 

 and that they could be easily disposed of at highly remunerative rates 

 there is not the slightest doubt, as " scarcity of good vegetables" is a 

 universal cry. The great fault to be found with those who grow vege- 

 tables is that they make no effort to keep up a continuous supply — a suc- 

 cession of crops. A man grows a few cabbages, turnips, carrots, beet-root 

 and peas once a year and thinks he does something wonderful, whereas he 

 might raise a crop of the same things, and many others every month or 

 six weeks of the year, and thus keep up a constant supply. Then, again, 



