ORANGE CULTURE UNDER GLASS. 



123 



For preserving Seville Oranges whole. 



Wash the oranges and core them with an apple corer (if this is not 

 done they do not keep their shape when cooked), put 1 lb. of fruit to soak 

 in 3 pints of cold water for twenty-four hours, then boil till the fruit is 

 quite tender, remembering that the addition of sugar during the second 

 boiling will harden the peel if it is not thoroughly softened first. Lift 

 the fruit carefully out of the preserving pan into an earthenware pan, pour 

 the liquor over it and leave till next day. Then add the sugar (1 lb. of 

 pure cane to 1 lb. of boiled fruit and liquor) and boil till the fruit looks 

 clear and transparent. Lift each out very carefully into bottles or jars, 

 reduce the syrup by fast boiling for a short time and pour it over the 

 oranges to quite cover them. A piece of dried ginger, in a muslin bag, 

 put into the water and syrup during the process of preserving, is an 

 improvement. 



Orange Marmalade. 



Wash the Seville oranges and weigh them. To every pound of fruit 

 take 3 pints of cold water. Slice the oranges into the water in an 

 earthenware pan and let them stand twenty -four hours. Then boil in 

 a preserving pan till the slices are quite tender, which will be in about 

 two hours ; the liquor will then be reduced about one-third. Pour all 

 back into the earthenware pan and allow it to stand until the next day ; 

 then to every pound of boiled fruit and liquid add 1 lb. of pure cane sugar 

 and boil till the syrup jellies (about forty or fifty minutes). The oranges 

 should be cut up very thin and only the pips taken away ; these should be 

 put in a muslin bag to soak and boil with the sliced fruit, as they yield 

 a great deal of jelly. 



