318 
TMfi TROPICAL AGRICULTURIST. [Kov. 1, 1902. 
swaray will p!allop the pan with the cover off, and 
in consequence the fruit will not boil to a mash, 
and you lose a lot of the juice. When quite pulpy 
strain it through clean ilannel, wrung out in 
boiling water, or a thick jharun ; it must be left 
to drip and not be helped by stirring with a 
spoon . I usually leave mine in a safe place to 
drip all night. Weigh the juice ; to every lb. 
allow lib of best white cane sugar, and the juice 
of three limes. Let it simmer till it jellies, skim- 
ming carefully. One time when I failed I found 
niy sugar was beet-root, as I did not then know 
its evil propensities. 
Guava cheese, for dessert, is very good,_ made 
with the pulp, put through a sieve to free it from 
seeds, an equal weight of sugar allowed, and a 
tea CUD of juice to everj lb of pulp. It should set 
and turn out in a rich deep red cake. 
On the Hills splendid sour oranges are to be 
had and there are quantities of recipes for mar- 
malade. I have my two favourite?, one of which 
is a clear jelly with the transparent chips set in 
it very good to look at and still more so to eat. 
Cut the fruit up raw very thin, white and all 
together, only taking out the pips. To each pint 
of fruit add 3 pints of cold water; let it stand for 
24 hours. Then boil gently tor some time till 
quite tender, so that a straw will pierce the 
chips quite easily. Leave it till next day. To 
every lb of boiled fruit liquor and all add IJlb 
white cane sugar ; bring it slowly to a boil and 
until the syrup jellies and the chips are trans- 
parent. Boil the pips with about two big cups 
of water till reduced to about half, and add with 
the sugar ; they help jelly. , „ , 
Another kind, not jellied. To each lb. of sour 
oranges put 2 quarts of water, and boil the whole 
fruit for two hours, or till quite tender. Then cut 
all up into thin slices, taking out the pips. To each 
lb. of cut up orange add 2 lb. of best white sugar, 
and 1 nint of the water in which the fruit was 
boiled," While you are cutting up the fruit pour 
the water on the sugar, and let it stand to dissolve 
in the preserving pan, off the fire. Add the fruit 
and boil all together briskly for half-an hour, or till 
the juice gets syrupy. 
Here we have a little fruit in our gardens, called 
Mock Orange." The bush is small, with tiny 
dark green leaves like a miniature orange tree, and 
the blossom is white and has an orange blossom 
scent. The fiuit is about as big as a small marble, 
a dull deep red when ripe, and is a funny flavoured 
pulp round a big stone. It makes rather a fasci- 
nating jam which has quite a distinct flavour to 
any other. Wash the fruit in hot water, take out 
the seeds, boil till tender, in enough water to cover 
it and then pass through a sieve ; to each lb. of 
sieved fruit allow £ lb. of sugar, and simmer 
together till it gets thick. It has an acid flavour, 
and some prefer an equal weight of fruit and sugar, 
A very little grated spice can be added if liked, 
but I dislike spice in jam myself. This a beautiful 
rich red-coloured jam and well worth trying. 
Now we come to mangoes, the fruit, par ex- 
cellence, of India. Jam and jelly made of ripe 
and green fruit are all excellent. 
Green mango jelly. Common ones v'lW Ao,faute 
de mieux, but good graft ones are best. Peel, cut 
and stone the fruit. Put each piece as cut into 
water slightly acidulated with lime juice, or it 
will discolour. When all is cut up fairly small, 
drain dry and put into a preserving pan, with 
just enough water to cover it. Fut on tbe Ud, 
and let it simmer, as for guava jelly, but the 
fruit being green takes much longer to get soft 
and squashy. When quite pulpy let it drip 
through flannel, but do not squeeze it at all. 
Weigh the juice, allow lb of sugar to every lb 
of juice and boil together till it jellies. 
If made from ripe mangoes^ only use | lb of 
sugar to each 1 lb of juice, and the first boiling 
will not take very long. When cutting the ripe 
fruit, toO; do so over the preserving pan, to save 
all the juice, and do not put the pieces into water 
until you are going to boil them. 
Jam from green or ripe mangoes. These are 
made alike, only the green wants more sugar. 
Grate or cut up the fruit after peeling and stoning 
it. Boil gently till quite soft or pulpy, and all in 
a mash ; if preferred it can be put through a sieve. 
Weigh, and to every^l lb green mango pulp allow 
lb sugar. If ripe fruit is used only | of alb. 
Simmer gently till thick. 
We have another fruit, called "Bilimbi" in 
our part, something like a long, .sweet water 
grape to look at, but very sour, and yet it 
makes a nice flavoured jam. I wa&h it carefully, 
as it gets very dusty ; grate it on a grater, and 
allow 1^ lb sugar to every lb of fruit ; boil all 
together till stitt'. It turns a dark brown and is 
very nice for a change. 
What can be nicer than pineapple jam? This 
wants special looking after, or, in his zeal to please 
Missis with quantity, Kamaswamy will sacrilice 
quality by cutting up the hard cores and putting 
in all the eyes, to the great detriment of the jam. 
See that the fruit is ripe and quite sound. Peel, 
cut out all the eyes carefully, and discard thecores. 
Either cut up all very fine, or grate each slice on a 
big bread grater to the core. Weigh, allowing f lb 
of sugar to every lb of fruit. Pot a large breakfast 
cup of water in the pan, add the fruit and the juice 
ot two or three limes to each lb, and simmer nicely 
till reduced ; as it is very watery. Then add sugar 
and boil together till nice and thick. For children 
I make jelly by boiling the fruit till in a mash, 
then straining, and then boiling the juice with an 
equal weight of sugar till it jellied. 
People who live on tbe Hills can make jam and 
jelly of any fruit they can get, on these lines, as a 
very little experience tells one what quantity of 
sugar to use. 
Jam made from the edible passion fruit is ex- 
cellent too, and a great institution at the Cape, 
Pick the fruit from when quite ripe and purple. 
Peel off the outside skin with a sharp knife ; 
cut the fruit in halves, scoop out the iusides and 
place them in a bowl. Stew the outsides with 
water just to cover them, over a slow fire, for 
about 12 hours or till tender ; being woodeny they 
take a long time. Add the juice of two limes 
to every 12 fruits. Strain the insides from seeds 
and add to the stewed shells, allowing 12 insides 
to every 12 shells, and J lb. sugar for thi3 quant- 
ity. Boil together till very thick and syrupy. 16 
is something like apricot jam and very much the 
same colour. 
Plantain jam is much liked by children and is 
easy to make. The fruit soon softens with boiling 
I always sieve it. Add ^ lb. sugar to every lb. 
of pulp and the juice of two limes. BdH together 
till firm ; it often turns "quite a pretty pink. 
Plantain jelly, too, is nice. Take some large 
coarse very ripe plantains, about ,30, wash them 
well ; add 4 pints of water and boil for two hoursj 
vmcovei'i Strain, but do nob squeeze. To eigUt 
