QUARTER what quantity you please of Seville oranges that have very good rinds, and boil them in two or three waters until they are tender, and the bitterness gone off. Skim them, and then lay them on a clean napkin to dry. Take all the skins and seeds out of the pulp, with a knife, shred the peels fine, put them to the pulp, weigh them, and put rather more than their weight of fine sugar into a pan, with just as much water as will dissolve it. Boil it till it becomes a perfect sugar, and then, by degrees, put in your orange-peels and pulp. Stir them well before you set them on the fire; boil it very gently till it looks clear and thick, and then put them into flat-bottomed glasses. Set them in a stove, and keep them in a constant and moderate heat; and when they are candied on the top, turn them out upon glasses.