this valuable root is known
frequently to fail by the common method of culture, the best way is to
sow the seed successively, that advantage may be taken of the seasons as
they happen.

ORANGE BISCUITS. Boil whole Seville oranges in two or three waters,
till most of the bitterness is gone. Cut them, and take out the pulp and
juice; then beat the outside very fine in a mortar, and put to it an
equal weight of double-refined sugar beaten and sifted. When extremely
well mixed to a paste, spread it thin on china dishes, and set them in
the sun, or before the fire. When half dry, cut it into what form you
please, and turn the other side up to dry. Keep the biscuits in a box,
with layers of paper. They are intended for desserts, and are also
useful as a stomachic, to carry in the pocket on journeys, and for gouty
stomachs.

ORANGE BRANDY. Steep the peels of twenty Seville oranges in three quarts
of brandy, and let it stand a fortnight in a stone bottle. Boil two
quarts of water with a pound and a half of loaf sugar nearly an hour,
clarify,it with the white of an egg, strain it, and boil it till reduced
nearly one half. When cold, strain the brandy into the syrup.

ORANGE BUTTER. Boil six hard eggs, beat them in a mortar with two ounces
of fine sugar, three ounces of butter, and two ounces of blanched
almonds beaten to a paste. Moisten with orange-flower water; and when
all is mixed, rub it through a cullender on a dish, and serve with sweet
biscuits between.

ORANGE CHEESECAKES. Blanch half a pound of almonds, beat them very fine,
with orange-flower water, half a pound of fine sugar beaten and sifted,
a pound of butter that has been melted carefully without oiling, and
which must be nearly cold before it is used. Then beat the yolks of ten
and the whites of four eggs. Pound in a mortar two candied oranges, and
a fresh one with the bitterness boiled out, till they are as tender as
marmalade, without any lumps. Beat the whole together, and put it into
pattipans.

ORANGE CHIPS. Cut oranges in halves, squeeze the juice through a sieve,
and soak the peels in water. Next day boil them in the same till tender;
then drain and slice the peels, add them to the juice, weigh as much
sugar, and put all together into a broad earthen dish. Place the dish at
a moderate distance from the fire, often stirring till the chips candy,
and then set them in a cool room to dry, which commonly requires about
three weeks.

ORANGE CR