Choose the largest Seville oranges, as they usually contain the greatest quantity of juice, and choose them with clear skins, as the skins form the largest part of the marmalade. Weigh the oranges, and weigh also an equal quantity of loaf-sugar. Skin the oranges, dividing the skins into quarters, and put them into a preserving-pan; cover them well with water, and set them on the fire to boil: in the meantime prepare your oranges; divide them into gores, then scrape with a teaspoon all the pulp from the white skin; or, instead of skinning the oranges, cut a hole in the orange and scoop out the pulp; remove carefully all the pips, of which there are innumerable small ones in the Seville orange, which will escape observation unless they are very minutely examined. Have a large basin near you with some cold water in it, to throw the pips and skins into - a pint is sufficient for a dozen oranges. A great deal of glutinous matter adheres to them, which, when strained through a sieve, should be boiled with the other parts. When the skins have boiled till they are sufficiently tender to admit of a fork being stuck into them, strain them; some of which may be boiled with the other parts; scrape clean all the pith, or inside, from them; lay them in folds, and cut them into thin slices of about an inch long. Clarify your sugar; then throw your skins and pulp into it, stir it well, and let it boil about half an hour. If the sugar is broken into small pieces, and boiled with the fruit, it will answer the purpose of clarifying, but it must be well skimmed when it boils. Marmalade should be made at the end of March or the beginning of April, as Seville oranges are then in their best state.