add it to the juice and pulp, put it all into a preserving-pan, with double the weight of lump sugar, boil it over a fire, rather more than half an hour. Put it into pots, cover with brandy papers, and tie down close.—Or: put 6 Seville oranges into a scale, and weigh their weight, and half their weight again, of lump sugar: to every lb. of fruit measure a wine-pint of cold spring water. Cut the fruit in quarters, remove the pips, and throw them into the water; then cut the oranges in slices on plates, so as not to lose any part of the juice or pulp, then take the pips out of the water, put all the fruit, juice, and sugar in, and boil it gently an hour, or until it is sufficiently consistent. Put by in pots. Both these are good receipts.
Oranges to Preserve.
Cut a hole at the stalk end, and scoop out the pulp, tie each one in muslin, and lay them in cold spring water, to cover them, for two days, changing the water twice a day; then boil them in the last water, till tender. Take the oranges out of the liquor and allow 2 lbs. of the best lump sugar, and 1 pint of water, to every lb. of fruit, and put it into the liquor; boil and scum till it is a clear syrup, let it cool, then put in the oranges, and boil them gently half an hour. Boil the syrup every day, for a week, or till it looks clear.—Or: grate the oranges, put them in water, change it twice a day, then boil gently, till tender, and put them in cold water again, for two or three hours. Cut a small piece off the top, take out the seeds, and to every orange allow ½ lb. of lump sugar, strew it over them in a preserving-pan, without any water, and set that over a gentle fire, turning the oranges occasionally: when clear, lift them out, put them into little pots, boil up the syrup, and pour it hot over the oranges. If the oranges do not look clear, boil them half an hour, for two or three days: then boil the syrup by itself, or make a fresh one thus: pare and core some green apples, and boil them to make the water taste strong; do not stir the apples, only put them down, with the back of a spoon; strain the water till quite clear, and to every pint put 1 lb. double refined sugar, and the juice of a lemon strained, boil it to a strong jelly, drain the oranges out of the syrup, each one in a
