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Orange Marmalade

Procure thirty-six fine, sound, juicy (not too ripe), good-sized oranges. Lightly grate rind of each all around, prickle all over with a needle, plunge in plenty of boiling water, cover pan and cook until rinds are thoroughly soft. Drain on a sieve, plunge in plenty cold water and let disgorge for forty-eight hours, changing water four times a day. Thoroughly drain, divide in sections, remove seeds and press pulp and skins through sieve into a basin. Place as many pounds granulated sugar in basin as there are pounds of marmalade, add a gill Jamaica rum or brandy, and cook on a brisk fire for ten minutes. Add puree, constantly stir while briskly cooking for fifteen minutes, remove, place marmalade in stone jars and let thoroughly cool. Cover with wax papers, lightly dipped in brandy, tightly cover jars and marmalade is ready for use.