Preserved Orange or Lemon Peel

Cut some oranges or lemons in four, remove the pulp and put the peels in a basin with water; blanch thoroughly. When they are soft to the touch take from the fire, drain and put them in a panful of cold water; leave to soak for twenty-four hours, changing the liquid from time to time, or, if possible, stand the pan under the faucet and let the water run over continuously, then drain. Range the peels in a vessel, cover with a boiling syrup at fifteen degrees and leave them in for twelve hours; at the expiration of that time drain off the syrup. boil it up to eighteen degrees, then pour it again over the peels, leaving them steep for ten or twelve hours. Repeat this operation six or seven times, gradually increasing the strength of the syrup until it reaches thirty-two degrees. The last time prepare a fresh thirty-two degree syrup. Drain the fruits from the syrup they are in and put them into this fresh one that is in the act of boiling; boil up once; remove from the fire and lay them in stone pots, covering with this last syrup; close hermetically when quite cold.