23 
Drop the fruit into a basin of cold water, and leave to soak for 
24 hours. 
Squeeze out the rest of the juice and pips. 
Wash and squeeze ten times, till all the acid is out, taking care 
•* not to break the fruit. 
| Prepare the coconut water, mixing the colouring with it — (the 
colouring is made by grinding the leaves of Chukup Manis with a 
J little water and then straining.) 
Boil the fruit in this green coconut- water till it is quite green 
and fairly soft. 
Meanwhile the sugar should be boiling. 
When the sugar is boiling, drop the fruit in, and boil till the 
syrup thickens. 
Add a tablespoonful of brandy. 
' Note . — This preserve is not easy to make, because of the fruit 
being so acid, and it is not easy to cut the rind carefully, so as to 
•;; oid spoiling the round shape of the fruit. This preserve is how- 
ever much valued. 
Nutmeg Preserve. 
Two days. 
20 Nutmegs. 
4 lbs. of Sugar. 
Cut open the fruit and take out the nuts. 
Soak the fruit in salt and water for 24 hours. 
Wash about ten times in plain water. 
Leave the fruit soaking in cold water, while the water is boiling. 
When water is boiled, put in the fruit and boil till quite soft. 
Drain, and put in basin of cold water. 
Peel outside and inner skin. 
Cut in neat slices and place in cold water. 
Boil the sugar and strain. 
Put sugar again to boil and drop the fruit in, first drying it. 
Boil till the sugar thickens to a right consistency, and add a 
dash of brandy. 
Note . — The fruit ought to be ripe when picked, or the preserve 
will be hard. It should be a pretty red colour and the flavour is 
exceptional. 
L. E. BLAND. 
CORRESPONDENCE; 
Dear Ridley, 
The “ exquisite ” sample of Para mentioned pp. 470 of the 
“Bulletin” came from Lord RlBBLESDALE'S estate whereever 
that may be. Perhaps you know, in which case it would be in- 
teresting to ascertain their method of coagulation. 
Your truly, 
F. PEARS. 
