or two, then take them out, and dry them in a warm Oven as hot as
Manchet, and being dry boil the Sugar to a Candy height, and so cast
your Oranges into the hot Sugar, and take them out again suddenly, and
then lay them upon a lattice of Wyer or the bottom of a Sieve in a warm
Oven after the bread is drawn, still warming the Oven till it be dry,
and they will be well candied.



_To Candy the Orange Roots._

Take the Orange Roots being well and tenderly boiled, petch them and
peel them, and wash them out of two or three waters; then dry them well
with a fair cloth; then pot them together two or three in a knot, then
put them into as much clarified Sugar as will cover them, and so let
them boil leisurely, turning them well until you see the Sugar drunk up
into the Root; then shake them in the Bason to sunder the knits; and
when they wax dry, take them up suddenly, and lay them on sheets of
white Paper, and so dry them before the fire an hour or two, and they
will be candied.



_Candy Orange Peels after the Italian way._

Take Orange Peels so often steeped in cold water, as you think
convenient for their bitterness, then dry them gently, and candy them
with some convenient syrup made with Sugar, some that are more grown,
take away that spongious white under the yellow peels, others do both
together.