From a 19th Century recipe found in a Ure Dale farmhouse and still as going strong. Very strong.

Gather ye marrows.
They must be firm and free of ye mould.
A goodly weight of at least eight pounds each.
Wash well the outsides.
Take ye a sharp knife and cut off about
Four inches from the stalk end.
With a long handled ladle (or ye fiste),
Remove the seeds, leaving softe fleshe inside.
Finde a goode qualite ladies silk hose,
Preferably without her in it.
Cut off the big toe and
Insert your marrow within.
(The big toe of the hose).
A hole should be made in the
Bottom of the marrow
And the whole hung from a hook in the larder.
Take ye a bucket or jar (with a funnel in it),
Then place it beneath.
The marrow is now filled withe
Dark raw sugar to it’s very top.
Cover with cut-off stalke end.
Continue doing this till there be no soft fleshe left.
Collect ye liquid and put in a large copper, or jam pan.
Boil for about ten minutes or one quarter inch of candle.
Add a yeast from ye Master’s best Frenche wine.
Strane liquor into earthen jars and
Cork lightly for about five days.
Cork tightly and wire.
Store in a cool place then
Forget them for about four years.

Advance withe care and open ye vessels withe not a shacky hand. The Liquor to be treated withe great reverence, or woe to they who imbibe in quantity!

Chefs Note. 1 Litre bottles are best for bottling. If there’s any left it makes a fantastic addition to Black Forest Gateaux .........

This recipe can be found on the Bert Fry page of
The Archer’s 50th Anniversary Annual

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Every book must be chewed to get out it’s juice.
Chinese Proverb