PRESERVES. 59 
tlie liquid. It is tlien poured into moulds or 
bottles and allowed to cool . 
Dolee op Cheese. 
The fruit is cut up, put into a vessel over 
a gentle fire and stirred, very little water hav- 
ing been added ; after boiling for some time 
it is taken off and rubbed through a wire or 
hair sieve. The strained pulp is again boiled, 
sugar being added, and the boiling continued 
until the preserve is of the right consistency. 
Marmalade. 
Many and various are the methods for 
making marmalades ; {imported marmalade 
frequently being a waste-product of the tur- 
nip crop !) The recipe below is extracted 
from a number of the Journal of the Jamaica 
Agricultural Society. The peel and pulp are 
sometimes cooked separately at the start, 
while the peel is sometimes first soaked in 
salt and water and then washed. 
“ This raay be made altogether with Seville 
oranges, or with three lemons to 12 Seville 
oranges, or with half sweet oranges and half 
lemons, or with half citrons and half lemons, 
or with lemons alone. Slice the fruit very 
thinly, without peeling, only taking out the 
pips. To each lib of sliced fruit allow three 
pints water and 3 lbs sugar. Soak the fruit 
in the water for 48 hours, then boil for two 
hours, or less if the peel is tender ; then add 
the sugar, and boil about an hour, or till the 
fruit looks bright and clear and the syrup 
jellies on a plate.’ 5 
Crystallized Fruit, 
The fruit is gratered or cut up very fine 
