it to a syrup, till it
draws as fine as a hair; put in the peels sliced very thin, and boil
them gently about a quarter of an hour. While the peels are boiling,
pick out all the seeds and skins from the pulp; then put the pulp to the
orange-peel; let it boil till it is clear; put a little in a saucer, and
when it jellies it is done enough.

_Scotch Orange Marmalade._

Weigh the oranges, and take an equal weight of sugar; wipe the fruit
with a wet cloth; grate them, cut them across, and squeeze them through
a hair sieve. Boil the skins tender, so that the head of a pin will
easily pierce them; take them off the fire, squeeze out the water,
scrape the pulp from them, cut the skins into very thin chips, and let
them boil until they are very transparent. Then put in the juice and so
much of the gratings as you choose; let it all boil together till it
will jelly, which you will know by letting a little of it cool in a
saucer.

_Red Quince Marmalade._ No. 1.

Take one pound and a half of quinces, two pounds of sugar, a pint of
water, and a quarter of a pint of the juice of quinces; boil it tender,
and skim it well. When done enough, put into it a quarter of a pint of
the juice of barberries. Skim it clear as long as any thing rises.

_Red Quince Marmalade._ No. 2.

Scald as many fine large quinces as you would use, and grate as many
small ones as will make a quart of juice, or according to the quantity
you want. Let this settle; after you have pressed it through a coarse
cloth, strain it through a jelly-bag, that what you use may be perfectly
clear. To every pint of this liquor put a pound and a half of sugar, and
a pound and a half of the scalded quinces, which must be pared and cored
before they are weighed. Set it at first on a pretty brisk fire; when it
begins to boil, slacken the fire; and when it begins to turn red cover
it close. As soon as it is of a fine bright red, take it off, as it
turns of a blackish muddy colour in a moment if not carefully watched. A
small bit of cochineal, tied up in a bit of rag and boiled with it,
gives it a beautiful colour. Before you have finished boiling, add
barberry juice, to your judgment, which improves the flavour.

_Red Quince Marmalade._ No. 3.

Pare the quinces, quarter them, and cut out all the hard part; to a
pound of quinces put a pound and a half of sugar and half a pound of the
juice of barberries, boiled with water, as you do jelly or other fruit,
boiling