Oranges, large, 14, Granulated sugar, 4 pounds, Lemon, the juice of 2.
Wash and peel seven of the oranges, selecting the largest, taking care not to use any pithy membrane. Put the peelings into a deep kettle, with 2 1/2 quarts of cold water, let stand 36 hours, changing the water 2 or 3 times. The second morning put the soaked peelings with their last water over the fire.
Peel the other seven oranges, discarding the peelings, and slice all the fourteen peeled oranges, and add to them 4 pounds of granulated sugar, and the juice of 2 lemons.
Turn this into the kettle together with the soaked peelings, and simmer for 2 hours, or until clear and thick, stirring often to prevent scorching; and when partly cooled, pour into glass jars, but do not seal until cold.
Lemon marmalade, and grape-fruit marmalade may be prepared in the same manner.