TAKE Seville oranges, and cut a hole out at the stalk as large as a sixpence, and scoop out the pulp quite clean, tie them separately in muslin, and lay them in spring water for two days, change the water twice a day, then boil them in the muslin till tender. upon a slow fire, as the water waſtes put hot water into the pan, and keep them covered, weigh the oranges before you scoop them, and to every pound put two pounds of double refined sugar, and one pint of water, boil the sugar and water with the juice of the oranges to a syrup, skim it very well, let it stand till cold, then put in the oranges, and boil them half an hour; if they are not quite clear, boil them once a day for two or three days; pare and core some green pippins, and boil them till the water is strong of the apple, but do not stir the apples, only put them down in the water with the back of a spoon, strain the water through a jelly bag till quite clear, then to every pint of water put one pound of double refined sugar, and the juice of a lemon strained fine, boil it up to a strong jelly, drain the oranges out of the syrup, put them into glass jars, or pots of the size of an orange, with the holes upward, and pour the jelly over them, cover them with brandy papers, and tie them close down with bladders.—N. B. You may do lemons the same way.