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Orange-Peel, Syrup of, for Flavouring

Take two ounces of the thin yellow rind of Seville oranges entirely free from the white part. Put it into a jar, and pour over it a pint of boiling water, cover closely, and leave it until the next day. Filter the liqueur through blotting-paper, put it into an enamelled saucepan, and with it a pound and a half of loaf sugar. Let it heat very gently over a slow fire until the sugar is dissolved, then bottle, cork closely, and store for use. Probable cost of oranges, 1d. each. Sufficient for a quart of syrup.