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Apple Marmalade

Peel and finely slice twenty-five pounds ripe apples, place in large saucepan with a quart cold water and juice of a lemon, cover pan, slowly cook until soft, remove and press through sieve into an earthen basin. Place in a copper basin three-quarters of a pound granulated sugar to every pound of marmalade, add two gills cold water, one vanilla stick, and cook on a brisk fire for ten minutes. Add marmalade, constantly stir while cooking for twelve minutes, remove, take up vanilla bean, wipe, and place in sugar, then place marmalade in stone jars and let cool. Cover with white paper lightly dipped in brandy, tightly cover jars, lay in a cool place and use as required.