To Candy Suckets of Oranges, Lemons, Citrons, and Angelica.
Take, and boil them in fair water tender, and shift them in three boilings, six or seven times, to take away their bitterness, then put them into as much Sugar as will cover them, and so let them boil a walm 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.
The Vertues.
They corroborate the Stomach and Heart.