£ s. d. Two ptarmigan 0 2 0 Three and a half pounds of loin of pork 0 2 11 Half a pound of chuck steak 0 0 5 One pound of sausages 0 0 8 Four sheep’s hearts at 3½d. 0 1 2 One pound of liver 0 0 8 One and a half pounds of bacon 0 1 0 Two haddocks 0 1 0 Four small whitings 0 1 0 One pound of artichokes 0 0 1½ Celery (for flavouring) 0 0 1 One pound of onions 0 0 2 One pound of small sea-kale 0 0 2 Cauliflower 0 0 3 Cabbage 0 0 2 Nine pounds of potatoes 0 0 7 One pound of prunes 0 0 6½ Tin of potted meat 0 0 4½ Small tin of cocoa 0 0 6 Half a pound of tea 0 0 10 Eight loaves of bread 0 2 6 Milk 0 1 9 Sundries (peaflour, jam, etc.) 0 0 6 Quaker oats 0 0 6 Fat for rendering 0 0 2 One and a half pounds of butter 0 1 8 Tin of sardines 0 0 10½ ----------- £1 2 7 ----------- Towards the end of the month, as oranges were getting much sweeter, and were very cheap, they made some excellent marmalade. Jane, Marion and Abigail cut up the oranges one Saturday morning, put them in a large earthenware pan with the right quantity of water, covered the pan and let the contents soak all Sunday. On Monday Marion cooked it until it was sufficiently firm and put it in jars, which she tied down on the following day. This is her recipe— _Orange Marmalade._—Shred finely sixteen Seville oranges, twelve sweet ones and four lemons, carefully removing the pips as you do so, and put them to soak in an earthenware pan with six quarts of water, cover the pan and let it soak for forty-eight hours. Put in a stewpan or fish-kettle with eight pounds of loaf sugar. As soon as the sugar has melted, boil the marmalade, quickly skimming all the while for twenty minutes, and then let it simmer until the marmalade jellies. (_To be continued._) * * * * * [Illustration: “MY SPIRIT CALLING THROUGH THE DARK.” [_From photo: Copyright 1896, by Franz Hanfstaengl, Munich._] * * * * * CHRONICLES OF AN ANGLO-CALIFORNIAN RANCH. BY MARGARET INNES. CHAPTER V. OUR FIRST DAYS IN THE BARN.