mons are done after the same manner. If the oranges are any thing large, you must take put the meat from the inside.
The Dutchess of Cleveland's Receipt for preserving Lemons, Oranges and Citrons.
Take good lemons, fair and well coloured, and scrape a little of the uppermost rhind; take out the seeds and the juice; lay them in spring water, shifting them twice a day for a day or two; then boil them to be tender, with a pound and quarter of double-refined sugar, and a pint and three-quarters of spring water; take the scum off, and put in your lemons; have ready a pint of pippin water; boil it first with half a pound of sugar, and put it to them; boil it to a jelly, and put in the juice of your lemons; then let them boil, but a little after, and put them into your glasses, but be sure to cover them with syrup.
How to take out the Seeds.
Cut a small hole in the top, and take them out with a scoop; dry them before you put them into your syrup, with a clean cloth.
To preserve Green Gages.
Take any quantity of green gages, prick them with a pin, put them in a pan with water, and set them on the fire; when you see the water beginning to boil, take them off and leave them in the same water to cool till the next day, when you are to set them again on a very gentle fire, that they may turn green. When you see they are green enough, put them in a sieve to drain;
