trees during their fruiting, to preserve the fruit from depredation. The Mango is about the size and shape of a goose’s egg, and in its early stage is of a fine olive- green colour; some varieties continue green when ripe, but others assume a sort of orange tint. The smell is faint, yet pleasing, and the pulp melts in the mouth with a cool, refreshing sweetness that can hardly be estimated. In the heart of the pulp is a largish stone something resembling that of a peach, to which the pulp is firmly adherent. There are numerous varieties of Mangoes, the largest being the Mango-dodol, sometimes weighing 21b.; the choicest kind is the Muddah ; some others are . quite unfit to eat. Unhappily the Mango is so perishable that it is very rarely imported into England; and the attempts made to rear the trees in this country have not as yet been sufficiently successful to give much hope of future crops. To us they are better known as a pickle. Dried Mangoes. — Remove the peel from two or three dozen (or as many as required) green Mangoes, cut them into quarters, dredge with salt, and put them in the sun to dry. As soon as they commence to curl up or dry, rub them well with a mixture of pounded dry ginger turmeric and chillies, dredge with more salt, place them in the sun again, and let them remain until completely dried up. Put them into bottles, cork down, and they are ready for .use. Mango Chutney. — (1) This can be prepared by using the refuse from tapp or Mango sauce, with the addition of a little thick syrup, a few dried dates, hot spices, and ground stoned raisins✪ Mango Chutney (1). Put the mixture into a saucepan and simmer gently for fifteen minutes, or until the syrup is absorbed and the chutney of the required consistence. Pet- it get cold, put it into bottles, cork down securely, and the chutney is then ready for use. (2) Put 81b. of sugar into a saucepan with 2qts. of vinegar, and boil to a syrup; now put in two hundred green Mangoes peeled and cut in slices, boil them until about half done, then add 41b. of salt, 31b. each of ground garlic and ginger, 11b. of finely-sliced chillies, half-a-dozen bay-leaves, and 41b. of stoned raisins✪ Mango Chutney (2). Stir well over the fire for a few minutes, and pour in another 2qts. of vinegar, as soon as the chutney begins to thicken, remove the pan from the fire and let it cool. Pour the chutney into bottles, cork down securely, and keep them in a cool dry place until wanted for use. (3) Remove the peel from about one hundred green Man- goes, cut them up into thin slices, put them into a bowl, cover with about 21b. of salt, and let them remain for thirty or thirty-six hours. Drain off the salt liquor, put the Mangoes into a saucepan with 3qts. of vinegar, and boil. Let them get cool, put them into a preserving-pan, mix in 4lb. of stoned tamarinds, 21b. each of sliced ginger and stoned raisins, 1 dessert-spoonful of grated nutmeg, and 1 table-spoonful of finely-pounded cinnamon✪ Mango Chutney (3). Simmer gently on a slow fire for balf-an-hour, pour in gradually a syrup made by boiling 61b. of sugar in 3qts. of vinegar, and stir well over the fire until all the syrup is absorbed and the chutney is as thick as required. Let it cool, put it into bottles, cork down securely, and keep them in a cool place until wanted. It will remain good for a long tune.

AI-modernized reading of the original text

trees during their fruiting, to preserve the fruit from depredation. The Mango is about the size and shape of a goose’s egg, and in its early stage is of a fine olivegreen colour; some varieties continue green when ripe, but others assume a sort of orange tint. The smell is faint, yet pleasing, and the pulp melts in the mouth with a cool, refreshing sweetness that can hardly be estimated. In the heart of the pulp is a largish stone something resembling that of a peach, to which the pulp is firmly adherent. There are numerous varieties of Mangoes, the largest being the Mango-dodol, sometimes weighing 21b.; the choicest kind is the Muddah ; some others are . quite unfit to eat. Unhappily the Mango is so perishable that it is very rarely imported into England; and the attempts made to rear the trees in this country have not as yet been sufficiently successful to give much hope of future crops. To us they are better known as a pickle. [illustration: Fig. 1126. Mangoes.] Dried Mangoes. — Remove the peel from two or three dozen (or as many as required) green Mangoes, cut them into quarters, dredge with salt, and put them in the sun to dry. As soon as they commence to curl up or dry, rub them well with a mixture of pounded dry ginger turmeric and chillies, dredge with more salt, place them in the sun again, and let them remain until completely dried up. Put them into bottles, cork down, and they are ready for .use. Mango Chutney. — (1) This can be prepared by using the refuse from ripe or Mango sauce, with the addition of a little thick syrup, a few dried dates, hot spices, and ground stoned raisins. Put the mixture into a saucepan and simmer gently for fifteen minutes, or until the syrup is absorbed and the chutney of the required consistence. Let it get cold, put it into bottles, cork down securely, and the chutney is then ready for use. (2) Put 8lb. of sugar into a saucepan with 2qts. of vinegar, and boil to a syrup; now put in two hundred green Mangoes peeled and cut in slices, boil them until about half done, then add 4lb. of salt, 3lb. each of ground garlic and ginger, 1lb. of finely-sliced chillies, half-a-dozen bay-leaves, and 4lb. of stoned raisins. Stir well over the fire for a few minutes, and pour in another 2qts. of vinegar, as soon as the chutney begins to thicken, remove the pan from the fire and let it cool. Pour the chutney into bottles, cork down securely, and keep them in a cool dry place until wanted for use. (3) Remove the peel from about one hundred green Mangoes, cut them up into thin slices, put them into a bowl, cover with about 2lb. of salt, and let them remain for thirty or thirty-six hours. Drain off the salt liquor, put the Mangoes into a saucepan with 3qts. of vinegar, and boil. Let them get cool, put them into a preserving-pan, mix in 4lb. of stoned tamarinds, 2lb. each of sliced ginger and stoned raisins, 1 dessert-spoonful of grated nutmeg, and 1 table-spoonful of finely-pounded cinnamon. Simmer gently on a slow fire for balf-an-hour, pour in gradually a syrup made by boiling 6lb. of sugar in 3qts. of vinegar, and stir well over the fire until all the syrup is absorbed and the chutney is as thick as required. Let it cool, put it into bottles, cork down securely, and keep them in a cool place until wanted. It will remain good for a long time.

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