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Rhubarb Marmalade

String and cut into very small pieces four stalks of rhubarb. Peel thin half a dozen oranges and cut the rind into thin shreds; free the oranges from all the white pith, cut them into slices, and remove the seeds. Put the rhubard into the pan with the oranges, their peels and one and one-half pounds of coarsely-crushed loaf sugar and stand the pan over a slow fire. Stir the mixture until reduced to the usual consistency of marmalade; then turn it into jars and leave it till the following day. Place in each jar a round of white paper that has been dipped in brandy, cover them with parchment and tie down. This marmalade is delicious, and will keep for quite a long time.