Iron, taking out the meat and seeds; then rub them with a dry cloth till
they be clean, add to every pound of Oranges a pound and half of Sugar,
and to a pound of sugar a pint of water; then mingle your, sugar and
water well together in a large skillet or pan; beat the whites of three
Eggs and put that into it, then set it on the fire, and let it boil
till it rises, and strain it through a Napkin; then set it on the fire
again, and let it boil till the syrup be thick, then put in your
Oranges, and make them seethe as fast as you can, now and then putting
in a piece of fine loaf Sugar the bigness of a Walnut, when they have
boiled near an hour, put into them a pint of Apple water; then boil them
apace, and add half a pint of white Wine, this should be put in before
the Apple-water, when your Oranges are very clear, & your Syrup is so
thick that it will gelly, (which you may know by setting some to cool in
a spoon) when they are ready to be taken off from the fire; then put in
the juyce of eight Lemons warm into them, then put them into an earthen
pan, and so let them stand till they be cold, then put every Orange in a
several glass or pot; if you do but six Oranges at a time it is the
better.



_To preserve green Plums._

The greatest Wheaten Plum is the best, which will be ripe in the midst
of _July_, gather them about that time, or later, as they grow in
bigness, but you must not suffer them to turn yellow, for then they
never be of good colour; being gathered, lay them in water for the space
of twelve hours, and when you gather them, wipe them with a clean linnen
cloth, and cut off a little of the stalks of every one, then set two
skillets of water on the fire, and when one is scalding hot put in your