234 QUEENSLAND AGRICULTURAL JOURNAL. [1 Mar., 1898. 
TO MAKE ROSELLA JAM. 
Prox the red calyx from the seed-pods; boil the latter in sufficient water to 
quite cover them until the jelly is extracted, and they look dry. Strain them, 
and weigh the liquor and the red fruit. Then boil the fruit in the liquor until 
jit is tender. Add as much weight of sugar as there was of liquor and red fruit 
before the second boiling, and boil again until it becomes jelly. 
This is a milder jam than when the seed-pods are not used, but not so 
good a colour. 
Boil the red fruit in sufficient water to cover it. When tender weigh it, 
Add equal weight of fine white sugar, and boil till it sets. 
PICKLED OLIVES. 
Srexe the unripe fruit in a lye of water and a little quicklime; change it 
every day for three weeks. Then use pure water only for a few days; then 
bottle in salt brine. 
TO COOK A HAUNCH OF KANGAROO—VIZ., LEG AND LOIN. 
Snorten the joint by cutting the knuckle close up to the meat; then wrap it 
up closely in a large sheet of paper to keep it clean. Get some clay and work it 
down well with water till in a proper state to make bricks; roll it out to about 
2 inches in thickness, and enclose the joint wrapped up in the paper in the clay 
working the clay up close so that there is no room for the steam to escape, 
and bake it in a good oven for ten hours. In fact, it should be cooked similar, 
to venison, but requires longer time to make it tender. 
Forequarter should be slightly salted and then stewed for several hours, 
being very sinewy. The tail makes excellent soup, treated and flavoured like 
oxtail, but requires a much longer time to cook. The haunch is best served cold, 
being left to cool with the clay round it untouched after it is taken out of the 
oven; but if required hot, with made gravy, as with hare. English gipsies are 
said to cook their food in the hot embers, previously rolled in clay. ‘The above 
experiment for cooking the haunch has been proved in Queensland, and the 
meat was eaten to the last morsel and considered as much superior to beef and 
mutton as venison in England. 
TO SALT A PIG. 
Te meat must be quite cold before pickling. To each score of pounds allow 
10 lb. of common salt, half-an-ounce of saltpetre, half-an-ounce of sal 
prunella, and half-a-pound of foot sugar. Pound all these well together, and 
when well mixed get your man to lay the cut-up pork in a flat trough, and well 
rub in the mixture, taking particular care to rub the salt well near the bones. 
Do this rubbing and turning for ten days, each day putting the pieces from the 
bottom of the trough at the top. Let the pork stay in this pickle for three 
weeks, turning it three times each week. Hang it up to dry, and smoke it for 
six days on a rack over smouldering oak sawdust. Keep in a cool, dry place. 
—Australian Agriculturist. ; 
A CURE FOR MANGE IN HORSS. 
Boren linseed oil, sulphur, and kerosene, equal parts: First mix the oil and 
sulphur, then add the kerosene, and mix well.. Applied with a hard stubby 
brush. Also, a teaspoonful of carbolic acid to a pint of lard, stirred in and 
well mixed. 
BRITISH TRADE WITH THE COLONIES. 
Tut Australian colonies have an idea that they would like to win the 
English markets from the foreigner. Well, more power by that same, and may 
they have all manner of success, for sure, if they do not freeze out the 
foreigner, they are very likely to freeze out the unlucky Britisher himself 
