Take some of the fairest Oranges, or Lemons, and cut a small hole in the
top of them; then scoop out all the Pulp, as clean as possible; lay these
in Water to steep eight or ten Days, shifting them to fresh Waters twice a
Day; then boil them in several Waters, till they are tender enough to run a
Straw through them. Then take one Pound of double-refin'd Loaf-Sugar to
each Pound of Peel, and a Quart of Water: then make your Syrup, and boil
your Peels in it eight or ten Minutes, and let them stand in your Syrup
five or six Days, in an earthen glaz'd Vessel, for it would spoil in a
Brass or Copper Pan: then to every Pound put one Pound more of Sugar into
your Syrup, and boil your Peels in it, till they are clear; then put them
into Gallypots, and boil your Syrup till it is almost of a Candy height,
and pour it upon your Peels; and when it is cold, cover it. The same manner
they preserve the Peels of green Oranges, Lemons, and Limes, in
_Barbadoes_.