Marrow rum (2)
1 large ripe marrow
1 orange
1/2 oz baker's yeast

A ripe marrow with a tough skin should be used.Cut off the stalk end and
scoop out the pith and seeds.Pack with Demerara sugar.Mix 1/2 oz bakers
yeast with 2 tablespoons of warm water and the juice of one orange. Pour
over the sugar at the top of the marrow. replace the top of the marrow and
seal it well with adhesive tape, and hang the marrow with the cut upwards in
a muslin bag and suspend in a warm place . After 3 weeks the liquid inside
the marrow may show signs of seeping out. When this happens make a small
hole in the bottom of the marrow, and allow the liquor to run into a
fermentation jar, and leave to complete the ferment fit a lock. A few
raisins can be added to the jar at this stage.When the liquid has ceased
working, it can be racked, matured and bottled in the normal way.

Stephen