Grate off the rind and cut the orange into two parts, take out all the pulp. Weigh them and place in a large stone pot and cover with a brine made from three gallons of water and one quart of salt. Let them stand in this twenty-four hours and then drain off the brine. Cover again with a brine made with the same amount of water and half as much salt as in the first Let them stand twenty-four hours again. Now drain again, and cover with clear cold water and let them stand in this twenty-four hours. Drain again and put into a boiler and cover with cold water; let them come to a boil and then boil fifteen minutes; take them out and drain. Make a syrup of sugar (pound for pound), and water enough to dissolve. When the syrup is clear, drop in the oranges and boil until they are clear and tender, which will be in about four hours of slow boiling. Great care must be taken that they do not scorch. They must be stirred every ten or fifteen minutes. The sugar may be either white or brown. The orange used is not the common market orange, but the wild, sour orange found in Florida.