Take what quantity you please of chyna oranges and with a smaller
grater grate off the yellow peel (the deepest and ripest oranges do
best and clearest) let your grater be very clean else it will change
the colour, and take great care you grate not to deep and as you grate
them put them in water or they will turn blackish and when you have
done them all wash them in 2 or 3 waters and have a kettle of clear
water to set them over the fire for a quarter of an hour let them boyle
in this first water then have another kettle of water boyling and shift
them into it so shifting them into fresh kettles of boyling waters 5
or 6 times so boyling them till they be so tender as a straw may go
through them then take them and with a penknife cut out a round piece
in the bottome and keep it to go in again, after you have first taken
out all the seeds very clean with your little finger and preserved
them and are going to pot them up then only you must put in the piece
you cut out as a Stople to them you must weigh them when they are
boyled and to every pound of orange you must take 2 pound and a half
of double refined sugar and to every pound of sugar you may put almost
half a pint of fair water, divide your sugar into 3 parts then take
one part and put into all the quantity of water stir it together in
a great Skellet and set it on the fire and let it boyle a little and
Scumme it clear then take it off the fire and let it be pretty coole
then put in your oranges and set them on a soft fire and let them not
boyle but simber a little while then take them off the fire puting your
oranges 1^{st} into a pot and then pour on the sirrop to them and let
them stand 3 days then take the oranges from the sirrop and put your
sirrop into a skellet and put the second part of the sugar and pare and
core and quarter 6 John apples and put them into your sirrop and set it
on the fire leting it boyle quick till it be much thicker than it was
before when you think it thick enough take it off y^e fire and let it
be almost cold then put in y^e oranges again and set them on ye fire
and let them simber half an hour as before turning them often (or they
will not be all over of one colour) then take them off the fire and pot
them up as before to stand 3 days more, and at the 3^d days end take
out the oranges and put in y^e 3^d part of your sugar into the sirrop
and 6 more John apples ordered as before in with the sirrop and boyle
it very thick then take it off and set it acooling as before then put
in the oranges and give them one boyling up or 2 but have a care in
boyling they do not harden but take them off the fire and when they are
quite cold tye them up in your pot very close to keep for your spending
remember to take out the apples before you put in your oranges or that
they be so tender as to make the sirrop. Probatum.