Take the largest _Malaga_ Citrons, cut them in four Quarters, scrape the Rind a little, but not all the Yellow off; cut out all the Meat; lay them in Water all Night; then boil them very tender, and lay them in Water another Night; then drain them very well, and to three Pound of Citron take four Pound of fine Sugar and two Quarts of Water; make the Sugar and Water just warm, put in the Citron, boil it half an Hour, and set it by 'till the next Day; then boil it 'till it is very clear, and put in a Pound more of Sugar, just wet with Water, boiling it fast 'till it is melted: Put in the Juice of four Lemmons, and put it up in large Pots. _To make CITRON MARMALET._ Boil the Citron very tender, cut off all the yellow Rind, beat the White very well in a Tray, or wooden Bowl, shred the Rind, and to a Pound of the Pulp and Rind take a Pound and a Half of Sugar and half a Pint of Water; when it boils, put in the Citron, boil it very fast 'till it is clear; then put in half a Pint of Pippin-Jelly, and boil it 'till it jellies very well; then put in the Juice of a Lemmon: Put it in Pots or Glasses. _To candy ORANGE-FLOWERS._ Take the Flowers full blown, pick the white Leaves, and put them in Water an Hour or two; then put them into boiling Water, letting them boil 'till they are tender; then drain them from that Water, and let them lye in cold Water, 'till you make a Syrup of very fine Sugar, as much as you think will cover them; to a Pound of Sugar put three Quarters of a Pint of Water; and when the Syrup is cold, put in the Leaves, and let them lye all Night; scald them the next Day, and let them lye in the Syrup two or three Days; then make a Syrup, (if you have a Pound of the Flowers) with a Pound and Half of fine Sugar and half a Pint of Water; boil and skim it, and when it is cold, drain the Flowers from the thin Syrup, and put them in the Thick; let them lye two or three Days; then make them just hot, and in a Day or two more lay them out on Glasses: Spread them very thin, sift them with fine Sugar, and put them in a Stove: Four or five Hours will dry them on one Side; then scrape them on Paper with the wet Side uppermost, and set them in the Stove 'till they are almost dry; then pick them asunder, and let them be in a Stove 'till they are quite dry: You may put some of them in Jelly, if you like it. _To make ROCK-SUGAR._