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  • "Green melons were cultivated in pits heated with rotting manure from the 1570s, and figs, pomegranates and musk melons were imported along with shiploads of oranges from Portugal--sometimes known as pottongayles--whose bitter peel was repeatedly soaked and boiled before being candied with a pound of sugar for every four oranges."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 106

    January 9, 2017