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Pedlers roam the streets selling drinking-water, with soup, fruit, and a jelly made from sugar and sea-weed, called agar-agar. Native houses are built upon stilts to keep out the snakes and tigers. The better class of people wear scarlet turbans and white cotton skirts; others have parti-colored shawls round their heads, while yellow scarfs confine a cotton wrap about the waist.

Then he squeezed the water out of the cotton swab on small glass slides coated with agar-agar, or Japanese seaweed, a medium in which germ-cultures multiply rapidly. He put the slides away in a little oven with an alcohol-lamp which he had brought along, leaving them to remain overnight at blood heat.

1/4 oz. prepared agar-agar, 1-1/2 pints milk, sugar, flavouring. Soak a vanilla pod, cinnamon stick, or strip of fresh lemon rind in the cold milk until flavoured to taste. Add sugar to taste. Pour through a hot strainer into wet mould. Turn out when cold. 1/4 oz. prepared agar-agar, 2 sticks chocolate, 1-1/2 pints milk, 1 tablespoon sugar, vanilla flavouring.

Soak a vanilla pod in the cold milk for 2 hours. Soak the agar-agar in cold water for half an hour. Squeeze water out and pull to pieces. Put it into saucepan with 1 gill milk and 1/2 gill water. Stand on one side of stove and let simmer very gently until quite dissolved. Meanwhile, dissolve chocolate in rest of milk, adding the sugar.

Now add the stewed fruit which you deprived of its juice, stir well, pour into a wet mould, and serve cold. Made with water only, and flavoured with a very little sugar and lemon peel, it may be served with stewed fruit. Put a layer of sponge cake at the bottom of a glass dish. Melt a very little agar-agar in the rest of the juice. Serve when cold. Line a pudding-basin with short crust.

Scarlet turbans and white skirts, red shawls bound round the head, yellow sashes confining one thickness of narrow cotton cloth about the body, give bits of color everywhere. Peddlers roam the streets selling water, soup, fruit, and a jelly, made from seaweed, called agar-agar.

Rub the skins of the oranges and lemons well with some of the lumps of sugar, and squeeze the juice from the oranges and lemon. Soak the agar-agar in cold water for half an hour and then thoroughly squeeze. Warm in 1 gill of water until dissolved. Put the fruit juice, agar-agar, and enough water to make the liquid up to 1-1/2 pints, into a saucepan. Bring to the boil.

Pour the agar-agar into the boiling chocolate through a hot strainer. This is necessary as there is generally a little tough scum on the liquid. Stew some juicy plums or apples slowly to a pulp with sugar to taste. If apples are used, add cloves or a little grated lemon rind for flavouring. To every pint of fruit pulp allow a level tablespoon of cornflour.

Put in a pie-dish with a vanilla pod or some strips of lemon rind, and stand for an hour in a warm place, on the hob for example. Then take out the pod or peel and put into a fairly hot oven. As soon as the pudding boils, stir it well, and move to a cooler part of the oven. It should now cook very slowly for 2 hours. 7 juicy oranges, 1 lemon, 6 ozs. lump sugar, water, 1/4 oz. prepared agar-agar.

Another peculiarity was the slowness with which the gelatine liquefied, and the narrow limits of this liquefaction in the case of a gelatine disk. Cultures of the comma bacillus were also made in agar-agar jelly, which is not liquefied by them. On potato these bacilli grow like those of glanders, forming a grayish-brown layer on the surface.