draw into a larger String; then it is become very smooth.

The Blown Sugar.

Boil your Sugar yet longer than the former, and try it thus, viz. Dip in your Scummer, and take it out, shaking off what Sugar you can into the Pan, and then blow with your Mouth strongly through the Holes, and if certain Bubbles or Bladders blow through, it is boiled to the Degree called Blown.

The Feathered Sugar,

Is a higher Degree of boiling Sugar, which is to be proved by dipping the Scummer when it hath boiled somewhat longer; shake it first over the Pan, then giving it a sudden Flurt behind you; if it be enough, the Sugar will fly off like Feathers.

The Crackled Boiling,

Is proved by letting it boil somewhat longer; and then dipping a Stick into the Sugar, which immediately remove into a Pot of cold Water standing by you for that Purpose, drawing off the Sugar that cleaves to the Stick, and if it becomes hard, and will snap in the Water, it is enough; if not, you must boil it till it comes to that Degree.

The Carmel Sugar,

Is known by boiling yet longer, and is proved by dipping a Stick, as aforesaid, first in the Sugar, and then in the Water: But this you must observe, when it comes to the Carmel Height, it will snap like Glass the Moment it touches the cold Water, which is the highest and last Degree of boiling Sugar.

To preserve Seville-Oranges Liquid.

Take the best Seville-Oranges, and pare them very neatly, put them into Salt and Water for about two Hours; then boil them very tender till a Pin will easily go into them; then drain them well from the Water, and put them into your preserving Pan, putting as much clarified Sugar to them as will cover them, laying some Trencher or Plate on them to keep them down; then set them over a Fire, and by Degrees heat them till they boil; then let them have a quick boil till the Sugar comes all over them in a Froth; then set them by till next Day, when you must drain the Syrup from them, and boil it till it becomes very smooth, adding some more clarified Sugar; put it upon the Oranges, and give them a Boil, then set them by till next Day, when you must do as the Day before. The fourth Day drain them and strain your Syrup through a Bag, and boil it till it becomes very smooth; then take some other clarified Sugar, boil it till it blows very strong, and take some Jelly of Pippins drawn from the Pippins, as I shall immediately express, with the Juice of some other Oranges: As for Example, if you have six Oranges, after they are preserved as above directed, take two Pounds of clarified Sugar, boil it to blow very strong; then one Pint and half of Pippin Jelly, and the Juice of four or five Oranges, boil all together; then put in the Syrup that has been strained and boiled to be very smooth, and give all a Boil; then put your Oranges into your Pots or Glasses, and fill them up with the above made Jelly; when cold cover them, and set them by for Use.

To draw a Jelly from Pippins.

Take the fairest and firmest Pippins, pour them into fair Water, as much as will cover them; set them over a quick Fire, and boil them to Mash; then put them on a Sieve over an earthen Pan, and press out all the Jelly, which Jelly strain through a Bag, and use as directed in the Oranges before mentioned, and such others as shall be hereafter described.

To make Orange Marmalade.

Take six Oranges, grate two of the Rinds of them upon a Grater, then cut them all, and pick out the Flesh from the Skins and Seeds; put to it the grated Rind, and about half a Pint of Pippin Jelly; take the same Weight of Sugar as you have of this Meat so mingled; boil your Sugar till it blows very strong; then put in the Meat, and boil all very quick till it becomes a Jelly, which you will find by dipping the Scummer, and holding it up to drain; if it be a Jelly, it will break from the Scummer in Flakes; if not, it will run off in little Streams: When it is a good Jelly, put it into your Glasses or Pots.

To preserve Oranges with a Marmalade in them.

Pare your Oranges as before, make a round Hole in the Bottom, where the Stalk grew, the Bigness of a Shilling; take out the Meat, and put them into Salt and Water for two or three Hours; then boil them very tender, then put them into clarified Sugar, give them a boil the next Day, drain the Syrup and boil it till it becomes smooth; put in your Oranges and give them a good boil. When a little cool, drain them and fill them with a Marmalade made as before directed, putting in the round Piece you cut out; with the Syrup, some other Sugar, and Pippin Juice, make a Jelly, and fill up your Pots or Glasses.

To make a Compote of Oranges.

Cut the Rind off your Oranges into Ribs, leaving part of the Rind on; cut them into eight Quarters, throw them into boiling Water; when a Pin will easily go through the Rind, drain and put them into boiling Water, when a Pin will easily go through the Rind, drain and put them into as much Sugar boiled, till it becomes smooth, as will cover them, give all a Boil together, adding some Juice of Oranges to what Sharpness you please; you may put a little Pippin Jelly into the Boiling, if you please; when cold serve them to Table on Plates.

To make Orange-Rings and Faggots.

Pare your Oranges as thin, and as narrow as you can, put the Parings into Water, whilst you prepare the Rings, which are done by cutting the Oranges so pared into as many Rings as you please; then cut out the Meat from the Inside; then put the Rings and Faggots into boiling Water; boil them till tender; then put them into clarified Sugar, as much as will cover them; set them by till next Day; then boil all together, and set them by till the Day after; then drain the Syrup, and boil it till very smooth; then return your Oranges into it, and give all a Boil; the next Day boil the Syrup till it rises up to almost the Top of your Pan; then return the Oranges into it, and give it a Boil; then put them by in some Pot to be candied, as hereafter mentioned, whenever you shall have Occasion.

To candy Orange, Lemon, and Citron.

Drain what Quantity you will candy clean from the Syrup, and wash it in luke-warm Water, and lay it on a Sieve to drain; then take as much clarified Sugar as you think will cover what you will candy, boil it till it blows very strong, then put in your Rings, and boil them till it blows again; then take it from the Fire, and let it cool a little; then with the back of a Spoon rub the Sugar against the Inside of your Pan till you see