Squeeze out the juice of fresh oranges, and strain it. To a pint of the
juice, put a pound and a half of sugar--set it on a moderate fire--when
the sugar has dissolved, put in the peel of the oranges, and set the
syrup where it will boil slowly for six or eight minutes--then strain
it, till clear, through a flannel bag. The bag should not be squeezed
while the syrup is passing through it, or it will not be clear. Bottle,
cork, and seal it tight. This syrup is very nice to flavor puddings and
pies.