Agriculture is the most healthful , the most useful , and the most noble employment of man .— Washington. 
VOL. VI. .NEW YORK, OCTOBER, 184 7 . NO. X. 
A. B. Allen, Editor. Harper & Brothers, Publishers. 
HOW TO MAKE MARMALADES. 
Marmalade, properly speaking, is a conserve 
made of quinces and sugar, being derived from the 
Portuguese marmello , a quince. The term now, 
however, is commonly applied to other fruit-con¬ 
serves, made by cooks, confectioners, &c. Marma¬ 
lades are prepared either by pounding the pulp of 
fruit in a mortar, with an equal or a larger quantity 
of powdered white sugar, or by mixing them to¬ 
gether by heat and passing them through a hair- 
sieve while hot, and then putting them into pots or 
glass-jars. The fruit-pulps are obtained by rub¬ 
bing the fruit through a fine hair-sieve, either at 
once, or after it has been softened by boiling. 
When heat is employed in mixing the ingredients, 
the evaporation should be continued until the mar¬ 
malade becomes a jelly on cooling. The following 
are the chief marmalades in common use :— 
1. Quince Marmalade. —Select your quinces when 
they are fully ripe, pare and quarter them ; takeout 
the cores and put them in a sauce-pan, well tinned; 
cover them with the parings and spring water; put 
on a close lid, and let them stew over a slow fire 
until they are of a pink color ; then take out your 
quinces, beat them to a pulp, and strain off the 
liquor. Take a pound of loaf-sugar to every pint, 
boil and skim it well, then put in the quinces and 
boil gently nearly an hour, stirring constantly. 
When cold put it in glasses, and tie down tightly. 
2. Apricot Marmalade. —Pulp of apricots and 
white sugar equal quantities by weight, prepared as 
above. 
3. Barberry Marmalade. —Pulp of barberries and 
white sugar equal parts, prepared as above. 
4. Tomato Marmalade. —Prepared as apricot 
marmalade, with the addition of a few slices of 
onions and a little parsley. 
5 Wood-Sorrel Marmalade. — Take sorrel leaves 
1 lb.; powdered white sugar 3 lbs. ; and beat to¬ 
gether in a mortar. Pleasant, cooling, acidulous, 
and has a fine red color. 
6. Apple Marmalade .— This is the common apple- 
butter of the United States, or the rasine of France, 
the directions for making which will be found on 
p. 265 of volume v. of the Agriculturist, and on p. 
290 of the present volume. 
APPLE-ORCHARDS.—No, 2. 
Soil and Situation .—The apple-tree, to attain its 
greatest perfection and productiveness, requires a 
soil more or less calcareous, or one that rests upon 
strata abounding in marls, marly clays, or calcare¬ 
ous sandstone. It has been observed that the best 
apple-orchards in England are situated on the marls 
of the old red sandstone of Herefordshire; and 
those of the new red sandstone, the marly clays of 
the lias, and the calcareous and often marly beds 
of the inferior oolite, in the counties of Worcester, 
Gloucester, Somerset, and Devon. It has also been 
observed in Ireland, that the apple-tree flourishes 
best on limestone-gravel; and in Scotland, that the 
few orchards which exist in that country, are to be 
found on soils more or less calcareous. On the 
continent of Europe, the two districts most famous 
for the apple are Normandy and the vale of Stut- 
gard, in both of which the soil is well known to 
abound in lime or marl. It has also been observed, 
that early fruits attain their greatest perfection in 
light, moderately rich, sandy soils; and that the 
late fruits succeed best when planted in a soil that 
is strong and clayey. Trees will sometimes grow 
luxuriantly on deep gravels and grauwacke-slate v 
without bearing apples. It has been found by ex¬ 
perience that the above named principles will hold 
good in the various parts of the United States. 
Within the last few years, much light has been 
