English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

pare off the red as thin as you can, then tie them in a thin cloth (with a lead weight to keep the cloth down) put 'em in a lead or cistern of river water, let them lie five or six days, stirring 'em about every day, then boil them while they are very tender, that you may put a straw thro' them; mark them at the top with a thimble, cut it out, and take out all the inside very carefully, then wash the skins clean in warm water, and set them to drain with the tops downwards; fine the sugar very well, and when it is cold put in the oranges; drain the syrrup from the oranges, and boil it every day till it be very thick, then once a month; one orange will take a pound of sugar. 48. _To candy_ GINGER. Take the thickest races of ginger, put them them in an earthen pot, and cover them with river water; put fresh water to them every day for a fortnight; then tie the ginger in a cloth, and boil it an hour in a large pan of water; scrape off the brown rind, and cut the inside of the races as broad and thin as you can, one pound of ginger will take three pounds of loaf sugar; beat and searce the sugar, and put a layer of the thin-slic'd ginger, and a layer of searc'd sugar into an earthen bowl, having sugar at the top; stir it well every other day for a fortnight, then boil it over a little charcoal; when it is candy-height take it out of the pan as quick as you can with a spoon, and lie it in cakes on a board; when near cold take them off and keep them dry. 49. _To preserve_ WINE-SOURS. Take wine-sours and loaf sugar an equal weight, wet the sugar with water; the white of one egg will fine four pounds of sugar, and as the scum rises throw on a little water; then take off the pan, let it stand a little