Orange Chips 2

Pare your oranges, not over thin but narrow, throw the rinds into fair water as you pare them off, then boil them therein very fast till they be tender, filling up the pan with boiling water as it wastes away, then make a thin syrup with part of the water they are boiled in, put in the rinds, and just let them boil, then take them off, and let them lie in the syrup three or four days, then boil them again till you find the syrup begin to draw between your fingers, take them off from the fire and let them drain through your colander, take out but a few at a time, because if they cool too fast it will be difficult to get the syrup from them, which must be done by passing every piece of peel through your fingers, and lying them single on a sieve with the rind uppermost, the sieve may be set in a stove, or before the fire; but in summer the sun is hot enough to dry them.