6    Seville oranges
3    Sweet oranges
4    Lemons
1 c  Sugar per each cup fruit
1    Wine glass spirits

Cut the fruit very thin. To each cup of fruit, add 3 cups water and let
stand 12 hours. For each cup of fruit, add 1 cup of sugar. Simmer until
syrup jellies when tried on a cold plate. Add one wine glass of spirits.
Pour into sterilized glasses; when cool, seal with paraffin.