Marmalade

“ Marmalades and Jams differ little from each other: they are preserves of half liquid consistency, made by boiling the pulp of fruits, and sometimes part of the rinds, with sugar. The term marmalade is applied to those confitures which are composed of the firmer fruits, as pineapples or the rinds of oranges; whereas jams are made of the more juicy berries, such as strawberries, raspberries, currants, mulberries, etc. Jams require the same care and attention in the boiling as marmalade ”

“ These were placed on a tray in the sun to set, and when cool, the tops and outsides were wiped with a clean cloth dipped in hot water to remove any marmalade that might have been spilled in the process of filling. Then, melting some paraffin, Adelaide poured it over the top of the marmalade, and gently moving the tumbler from side to side she completely covered it with paraffin which kept out all air. Next came the labels, and then the tumblers were ready to be stored in the preserve closet.
Orange and Rhubarb Marmalade
Adelaide found this marmalade much more simple to make. ”

“ They started out by [Pg 292] laughing at me. ‘Of course,’ they said, ‘we know that your mother is English; but that is no reason why, much as you may crave it, your men should need marmalade!’ Then they said that marmellata would cost too much, and finally tried to prove that it would be bad for the men’s health. ”

“ Add more sugar to make sweet, with sliced and boiled lemon or ginger root to flavor, and cook until tender and thick.
GREEN GRAPE MARMALADE—If, as often happens, there are many unripened grapes still on the vines and frost threatens, gather them all and try this green grape marmalade. Take one gallon stemmed green grapes, wash, drain and put on to cook in a porcelain kettle with one pint of water. Cook until soft, rub through a sieve, measure and add an equal amount of sugar to the pulp. Boil hard twenty-five minutes, watching closely that it does not burn, then pour into jars or glasses. ”

“ Dab, aunt dear. Margarine. That wouldn’t do, of course; but the marmalade’s nearly all sugar—that’s carbon—and the butters all carbon, too; and then there’s a lot of acid in the oranges, and it all combines, and one kills the other and does you good. It never hurts me. ”

“ MARMALADE FOR THE CHARLOTTE. Weigh three pounds of good boiling apples, after they have been pared, cored, and quartered; put them into a stewpan with six ounces of fresh butter, three quarters of a pound of sugar beaten to powder, three quarters of a teaspoonful of pounded cinnamon, and the strained juice of a lemon; let these stew over a gentle fire, until they form a perfectly smooth and dry marmalade; keep them often stirred that they may not burn, and let them cool before they are put into the crust. ”

“ On the other hand, the story that marmalade (really marmalet) is so called because Queen Mary found comfort in marmalade when she was sea-sick—hence Marie-malade, hence marmalade—gives an etymological explanation of the origin of the word marmalade. Here is a real folk-etymology. We must never confuse such myths of folk-etymology with myths arising (on the philological hypothesis) from ‘disease of language.’ Thus, Daphne is a girl pursued by Apollo, and changed into a daphne plant or laurel, or a laurel springs from the earth where she was buried. ”

“ Method.—Take off the rinds of the oranges, divide the pulp into small pieces, and remove the pips. Boil the rinds in water for 2 hours, changing it 2 or 3 times to reduce the bitter flavour; when quite tender, drain well, and shred them finely. Boil the sugar and water to a syrup, skimming well meanwhile, then add the pulp and shredded rinds. Boil gently for about 1⁄2 an hour, or until the marmalade sets quickly when tested on a cold plate, then pour into pots and cover down with paper brushed over on both sides with white of egg. Keep the marmalade in a cool, dry place. ”

“ In fruits we have imported apples and pears, oranges—getting to their best—lemons, citrons, and all dried fruits.
This month, by the way, is the time for making our yearly supply of orange marmalade; if we delay any longer the true Seville oranges will be gone, although bitter oranges are procurable up to April. After we have studied our menu we will consider the subject of marmalade making, for that toothsome sweet has now become one of our necessities of life. ”

“ Dundee marmalade is a drug in our domestic market. Plaids, snuff-boxes, walking-sticks, and, above all, axes I have in abundance. Through the medium of an interesting periodical, of which you may have heard— (it is known as Exchange and Mart) —we have managed to average our possessions, a process not entirely free from adventure. In one instance an unscrupulous individual, probably a member of the Primrose League, succeeded in obtaining a two-dozen case of marmalade and a Scotch plaid presented by the working-men of Glasgow, in promise, yet unfulfilled, of delivery of a bicycle warranted new. ”

“ To heighten their redness, and keep them from burning to the bottom, put into the Pan four or five pieces of pure Tin, as big as Half-Crowns. But if you would have your Marmalade fine for Glasses, then, when they are boil'd tender, take them out of the Liquor, and beat them well in a Marble Mortar, and rub them through a Sieve; then put to them a Pound of fine Sugar, and stir them well in the Liquor; boil them quick, stirring them all the while, till they grow thick. ”

“ I believe she does make some attempt to adhere to that diet, but the attempt is, and will continue to be, a hopeless failure. With the confectioner's shop at hand, what else could you expect? She has faith in her doctor, and, except in the matter of diet, would not dream of disobeying his orders. Am I to let that woman die? Polden's Emaciatory Powders are colourless, harmless, almost tasteless. If I conceal them in the marmalade which she eats to excess every morning for breakfast, she will recover in spite of herself. ”

“ Its flavor is mild, and it is almost devoid of the bitter taste which is found in the American product, and which adds greatly to its palatable properties when the consumer becomes accustomed to it.
A marmalade is made from the grape fruit similar in all respects, except the peculiar flavor given by the raw material, to that made from oranges. It is evident from its high palatable properties and its wholesomeness that grape [352] fruit will become more and more an article of value and be consumed in large quantities throughout the country. ”

“ The best orange marmalade is always bitter, and to this it owes not only much of its agreeable taste but its value as a tonic, the rind of the bitter orange being a valuable stomachic. It is therefore not strange that although there are many makers of this delicacy, the home demand often exceeds the supply, and that the new crop always is eagerly looked forward to. ”

“ Note.—You may do this marmalade again differently if you want to make it still finer; which is to take your apricots rather less ripe, stirring it continually to mix them both well together, then put it in pots for use, observing to let it be cold before you over it. ”

“ Method.—Boil up the milk, pour it over the yolks of eggs, add a little salt and the sugar, and replace in the saucepan. Cook gently for a few minutes, then tammy or pass through a fine hair sieve, and add 2 ozs. of marmalade, the almonds and Kirsch. When cold, add the macaroons and the cream stiffly whipped, and freeze. Mould with a little apricot marmalade in the centre, and serve garnished with ratafias or ice wafers.
Time.—About 1 hour. Average Cost, 3s. Sufficient for 8 or 10 persons. ”

“ The instinct which tempted so many of us as children to eat orange skin, in spite of the fact that we were discouraged from the practice, was founded on something much more than mere childish caprice. Orange skin is after all the basis of marmalade which has been so commonly used by the English people at breakfast and which is at once a tasty and healthful material. ”

“ I was this day also presented with a singular kind of fruit, called here the marmalade box, being about the size of a large apple, rather oval, and all covered over with down. This fruit in the beginning is green, and when ripe it turns to a brown colour: the husk is hard, and by a certain motion opens in halves like a walnut, when the pulp appears like that of a medlar, being a sweet brown substance, and adhering to large kernels, which the inhabitants suck off with avidity ”

“ Simple medicines are always more estimable and safe, for in them there can be no mistake, whereas in such as are compounded all is hazard and uncertainty. Therefore, what I would at present advise my lord governor to eat, in order to corroborate and preserve his health, is about a hundred small rolled-up wafers, with some thin slices of marmalade, that may sit upon the stomach and help digestion. ”

“ Ingredients.—1⁄2 a pint of water, 1 tablespoonful of marmalade, 1 tablespoonful of sugar, 1 large teaspoonful of cornflour, 1 teaspoonful of lemon-juice.
Method.—Boil the water. Mix the cornflour smoothly with a little cold water, add it to the boiling water, stirring all the time. Put in the sugar and marmalade, simmer for 5 minutes, add the lemon-juice, and serve. ”

“ There are a number of simple sensible methods of treatment by which the affection may be overcome. Above all the formation of good habits, of taking an abundance of water, of eating coarse food, the peelings of baked potatoes and the parings of baked apples and an occasional orange with its peel, and using marmalade rather freely as well as eating whole wheat bread will gradually overcome the condition. ”

“ A small amount of mixed ground spices, vinegar or crystallized ginger can be added if desired.
11. Pour into hot, sterilized glasses to within one-half inch of the top.
12. Allow to cool, seal with paraffin, cover, label and store.
Fruit butters are always softer than jam. Marmalades are made much as are jams. The rind is usually used in lemon, orange and grapefruit marmalades.
Conserves consist of a combination of several fruits. Nuts and raisins are often added to conserves.
Preserves are thick mixtures containing sugar equal to at least three-fourths of the weight of the fruit. ”

“ Cut very pale Seville oranges into quarters; take out the pulp, put it into a basin, and pick out the skins and seeds. Put the peels into a little salt and water, and let them stand all night, then boil them in a good quantity of spring water until they are tender: cut them in very thin slices, and put them into the pulp. To every pound of marmalade put one pound and a half of double refined beaten sugar; boil them together gently for 20 minutes; if they are not transparent, boil them a few minutes longer. Stir it gently all the time, and take care not to break the slices. ”

“ MANDRAKE FROM A SAXON HERBAL
(Sloane 1975, folio 49a)
In the treatment of disease we find that the material remedies, by which I mean remedies devoid of any mystic meaning, are with few exceptions entirely herbal. The herb drinks were made up with ale, milk or vinegar, many of the potions were made of herbs mixed with honey, and ointments were made of herbs worked up with butter. The most scientific prescription is that for a vapour bath, [22] and there are suggestions for what may become fashionable once more—herb baths. ”

“ It takes away wheals and pimples, if being bruised with a few myrtle leaves, it be made up with wax, and applied. It cures the morphew, and takes away all sorts of warts, if boiled in wine with some pepper and nitre, and the place rubbed therewith, and with almond and honey helps the dry scabs, or any tetter or ringworm. The juice thereof warmed in a pomegranate shell or rind, and dropped into the ears, helps the pains of them. The juice of it and fennel, with a little honey, and the gall of a cock put thereunto, helps the dimness of the eye-sight. ”

“ The crisp wind stings my cheeks, but as I work I feel the sun hot on the back of my neck. I get the smell of the earth as I turn it over, mingled with the pungent tang of marigold blossoms, very pleasant out of doors, though almost too strong for the house except near a fireplace. I believe the most characteristic fall odors are to me this of marigold, mingled with the fragrance of apples piled in the orchard, the good smell of earth newly turned up, and the flavor of burning leaves, borne now and then on the wind, from the outdoor house-cleaning of the world. ”

“ The decoction of the seed of any of the common Mallows made in milk or wine, doth marvellously help excoriations, the phthisic, pleurisy, and other diseases of the chest and lungs, that proceed of hot causes, if it be continued taking for some time together. The leaves and roots work the same effects. They help much also in the excoriations of the bowels, and hardness of the mother, and in all hot and sharp diseases thereof. The juice drank in wine, or the decoction of them therein, do help women to a speedy and easy delivery. ”

“ When the discharge cannot be stopped, we must administer some of the austere wines; if the patient be free of fever, the Palmatian, the Aminæan, or palm wine, or that from unripe grapes, with honey; but when he has fever, pomegranate wine, or myrtle wine, or Cibyratic hydromel for drink, and along with crumbs of bread, alica, or chondrus. If he loathes food from grain, he may chew some summer fruit, or medlars, pears, quinces, or pomegranates, but he must spit out the fleshy and hard parts. ”

“ The smell of the medicine too is emitted from the whole body. The remedies in such cases, after rejecting the substance taken by vomiting with oil, and evacuating downwards by a stimulant clyster, are oxymel drank with salts, or honey with warm rose-oil, and much undiluted wine with wormwood and cinnamon, and warm vinegar by itself, and natron with water, and marjoram with lye, the seed of rue and pepper given with castor, and oxymel, savory, or the decoction of marjoram with wine. ”