s proved by letting it boil somewhat longer; and then dipping a Stick
into the Sugar, which immediately remove into a Pot of cold Water
standing by you for that Purpose, drawing off the Sugar that cleaves
to the Stick, and if it becomes hard, and will snap in the Water, it
is enough; if not, you must boil it till it comes to that Degree.

_Note_, Your Water must be always very cold, or it will deceive
you.

_The Carmel Sugar_,

Is known by boiling yet longer, and is proved by dipping a Stick, as
aforesaid, first in the Sugar, and then in the Water: But this you
must observe, when it comes to the Carmel Height, it will snap like
Glass the Moment it touches the cold Water, which is the highest and
last Degree of boiling Sugar.

_Note_, There is this to be observed, that your Fire be not very
fierce when you boil this, lest flaming up the Sides of your Pan,
it should occasion the Sugar to burn, and so discolour it.

_To preserve Seville-Oranges Liquid._

Take the best Seville-Oranges, and pare them very neatly, put them
into Salt and Water for about two Hours; then boil them very tender
till a Pin will easily go into them; then drain them well from the
Water, and put them into your preserving Pan, putting as much
clarified Sugar to them as will cover them, laying some Trencher or
Plate on them to keep them down; then set them over a Fire, and by
Degrees heat them till they boil; then let them have a quick boil till
the Sugar comes all over them in a Froth; then set them by till next
Day, when you must drain the Syrup from them, and boil it till it
becomes very smooth, adding some more clarified Sugar; put it upon the
Oranges, and give them a Boil, then set them by till next Day, when
you must do as the Day before. The fourth Day drain them and strain
your Syrup through a Bag, and boil it till it becomes very smooth;
then take some other clarified Sugar, boil it till it blows very
strong, and take some Jelly of Pippins drawn from the Pippins, as I
shall immediately express, with the Juice of some other Oranges: As
for Example, if you have six Oranges, after they are preserved as
above directed, take two Pounds of clarified Sugar, boil it to blow
very strong; then one Pint and half of Pippin Jelly, and the Juice of
four or five Oranges, boil all together; then put in the Syrup that
has been strained and boiled to be very smooth, and give all a Boil;
then put your Oranges into your Pots or Glass