self, put some sugar finely beaten into your glasses. If your first
water be too strong, put some of the second to it as you use it. If you
please you may tye some Musk and Ambergreese, in a rag, and hang it by a
thread in your glass.



_To make Orange Cakes._

Take Oranges and pare them as thin as you can, then take out the meats
clean, and put them in water; let them lye about an hour, shift the
water, and boil them very tender in three or four waters, then put them
up, and dry them on a cloath: mince them as small as you can, then put
them into a dish, and squeeze all the juyce of the meat into them, and
let them stand till the next day, take to every pound of these a pound
and a quarter of double refined Sugar. Boil it with a spoonful of water
at the bottom to keep it from burning till it be Sugar again; then put
in your Oranges and let them stand and dry on the fire, but not boil;
then put them on glass plates, and put them in a stove, the next day
make them into Cakes, and so fry them as fast as you can.



_To preserve Oranges the French way._

Take twelve of the fairest Oranges and best coloured, and if you can get
them with smooth skins they are the better, and lay them in Conduit
water, six dayes and nights, shifting them into fresh water morning and
evening; then boil them very tender, and with a knife pare them very
thin, rub them with salt, when you have so done, core them with a coring