Cut a hole at the stem end of the oranges, the size of sixpence,
take out all the pulp, put the oranges into cold water for two days,
changing it twice a day; boil them rather more than an hour, but do
not cover them, as it will spoil the colour; have ready a good syrup,
into which put the oranges, and boil them till they look clear; then
take out the seeds, skins, &c. from the pulp first taken out of the
oranges, and add to it one of the whole oranges, previously boiled,
with an equal weight of sugar to it and the pulp; boil this together
till it looks clear, over a slow fire, and when cold fill the oranges
with this marmalade, and put on the tops; cover them with syrup, and
put brandy paper on the top of the jar. It is better to take out the
inside at first, to preserve the fine flavour of the juice and pulp,
which would be injured by boiling in the water.