In this Month it may not be unneccessary to observe that Oranges are declining, and waste apaces; but they are commonly very cheap, and therefore such as have a great Call for Orange-peel, as Confectioners, _&c._ now buy them in quantities; but a little Carriage by Land will contribute to their quicker decay. The Orange, tho' it is not found in every Garden, yet I esteem it as a necessary Fruit in many Cases, and what a Family can hardly be without; and truly considering how good Oranges we might have in our Gardens, and how easily they may be cultivated against Garden-walls, I much wonder that they are not more generally planted with us. There is a very good Instance of their prospering well against a Wall, and thriving in the natural Ground, at Mr. _Heather_'s, a curious Gentleman at _Tiwittenham_, which Trees bear very well, and bring very large Fruit. But as I have observ'd above, that this is the Season when foreign Oranges are generally in the greatest plenty about _London_, it is a good time to preserve their Juice; especially it may prove useful to such as have opportunities of vending _Punch_ in large Quantitles, or for such who find that Liquor agreeable to them: For tho' I have known several who have express'd the Juice of Oranges and Lemons, and bottled it up against a dear Time, yet such Juice has turn'd to be of a very disageeable Sourness in a short season. The Method which I have taken to preserve this Juice to be used in Punch, was to express the Juice, and pass it thro' a Jelly-bag, with about two Ounces of double-refined Loaf-Sugar to each Pint of Juice, and a Pint of Brandy, or Arrack; bottle this up, and cork it well with sound Corks, and you may keep it a Year. Before you pass this Liquor thro' the Bag, you may put about the Rind of two Oranges to steep for two Hours, into each Quart of Liquor, which will give it a rich Flavour. When you have occasion to use it for Punch, it is at the discretion of the Maker to add what quantity of Brandy, or Arrack, he thinks proper, only remembring that there is already a Pint in each Bottle. This may be of good advantage to Inn-keepers, _&c._ who live remote from _London_; and by this way they need not run the hazard of losing this sort of Fruit, by bruising or rotting, which they will be subject to, if they are not well pack'd, and have bad Roads. And besides, considering the vast difference that there is in the Price of Oranges, so much, that at some Seasons you must pay as much for one, as will at another time purchase near a Dozen, it is the best to consider of this when they are at the cheapest Price. We may likewise use the same Method with Lemons; but it is not convenient to steep any of the Peels in the Liquor, for they will give it a disagreeable Flavour. But it is to be understood also, that Lemons are to be met with in perfection all the Year; only this Season they are at the cheapest Price. The Peel of an Orange or two may be put to each Quart of Juice, to steep as above