The small myrtle of the South, makes a very fine green sweetmeat. Lay them three days in weak salt and water. Then three days in cold water, changed at least three times a day. Afterwards, put a layer of green vine-leaves at the bottom of the preserving kettle, and round the sides. Put in a layer of oranges, sprinkling among them a very little powdered alum, allowing not more than a heaped salt-spoonful of alum to the whole kettle of oranges and vine-leaves. Then fill up with water; hang them over the fire till they are of a fine green, and boil them till they are so tender that you can pierce them through with a twig from a whisk broom. When clear and crisp, take them out of the kettle, spread them on flat dishes, and throw away the vine-leaves. Then wash out the kettle, and, having weighed the oranges, allow to each pound one pound of double-refined sugar, broken small. Put the sugar into the preserving-kettle, and pour on half a pint of water to each pound of sugar. When it is quite dissolved, hang it over the fire, and boil and skim it till it is very clear, and no more scum appears on the surface. Then put in the oranges, and boil them slowly in the syrup till they slightly burst.
Another way is to scoop out all the inside of oranges as soon as they are greened, and make a thick jelly of it, with the addition of some more orange-pulp from other oranges. Press it through a strainer, and, after adding a pound of sugar to each pint of orange juice, boil it to a jelly. Having boiled the empty oranges in a syrup till they are crisp and tender, spread them out to cool - fill them with the jelly, and put them up in glass jars, pouring the syrup over them.