HOW TO USE THEM. 



173 



wine, add molasses and water, according to judgment ; let it 

 stand until vinegar is formed ; then strain and bottle, or place 

 in casks. 



ORANGE MARMALADE, NO. 1. 



Forty sour oranges ; peel, and set pulp aside till next day ; 

 soak peels in water (rain-water preferred) for twenty-four 

 hours, changing the water four times ; then boil peels in a porce- 

 lain lined kettle till tender, changing water three times, using 

 boiling water each time, and keeping the last used water for use 

 as follows: Take out the peels, drain, and spread out on a flat 

 dish or waiter ; put into the kettle the orange pulp, squeezing 

 each piece in the hand ; add three pints of the water saved* from 

 the peels, and boil for one hour. While this is boiling, scrape 

 off all the white from the peels ; then shred or chop the yellow 

 portion into fine pieces ; next, strain the contents of the kettle 

 several times till it is as clear as amber (there should be about 

 seven-and-a-half pints of juice, if there is not add enough of 

 the water the peels were boiled in to make up the difference.) 

 To this quantity of juice add ten pounds of white sugar ; let it 

 come to a boil ; then add the shredded peels, about five pints ; 

 let it boil all together for about one hour and a quarter, or until 

 it begins to jelly. 



ORANGE MARMALADE, NO. 2. 



Of oranges and sugar, allow pound for pound ; pare half the 

 oranges, and cut the rind into shreds ; boil in three waters until 

 tender, and set aside ; grate the rind of the remaining oranges, 

 take off, and throw away every bit of the white inner skin ; 

 quarter all the oranges, and take out the seeds ; chop, or cut 

 them into small pieces ; drain all the juice that will come away 

 without pressing them, over the sugar ; heat this, stirring until 

 the sugar is dissolved, adding a very little water if the oranges 

 are not very juicy ; boil and skim five or six minutes ; put in 

 the boiled shreds -and cook ten minutes ; then the chopped fruit 

 and grated peel, and boil twenty minutes longer. When cold, 

 put into small jars, tied up, with bladder or paper next the fruit, 

 and cloths dipped in wax over all. 



