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 sugar till they come to the point specified above, trying the same experiment.


 * 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. Pears may be done in the same manner.

Take any quantity of peaches, cut them small, put them in a pan with a little water, boil them till they are well mashed, keep stirring continually; then take them off and pass them through a sieve; when sifted, weigh them, and put them in the pan, and boil them again, till the water they give is a little reduced; when so, weigh an equal quantity of sugar as you had of peaches, and put it by little and little into your pan, and continue as directed for the apricot marmalade: you may use either clarified or pounded loaf sugar; then proceed with your peaches as directed for the apricots.

Take any quantity of raspberries, pass them through a sieve, and continue precisely as with the peach marmalade. Strawberries may be done exactly in the same manner.

After your flowers are properly picked scald them