Allow pound for pound. Pare half the oranges and cut the rind into
shreds. Boil in three waters until tender, and set aside. Grate the
rind of the remaining oranges; take off and throw away every bit of the
thick white inner skin; quarter all the oranges and take out the seeds.
Chop, or cut them into small pieces; drain all the juice that will
come away, without pressing them, over the sugar; heat this, stirring
until the sugar is dissolved, adding a _very_ little water, unless the
oranges are very juicy. Boil and skim five or six minutes; put in the
boiled shreds, and cook ten minutes; then the chopped fruit and grated
peel, and boil twenty minutes longer. When cold, put into small jars,
tied up with bladder or with paper next the fruit, cloths dipped
in wax over all. A nicer way still is to put away in tumblers with
self-adjusting metal tops. Press brandied tissue-paper down closely to
the fruit.