Divide an orange into sections; do not break the inside skin, for if the juice escapes in ever so small a quantity the section must be discarded. Let them stand several hours until the surface has become very dry. Remove grapes from the bunch, leaving a short stem attached to each one. Boil some sugar to 340 deg., or the point just before the caramel stage (see directions for boiling sugar). Remove the pan from the fire and place it for a moment in water to arrest the cooking. Drop the orange sections into the sugar, one at a time, and remove them with a candy wire or with two forks, and place them on an oiled slab to dry. With a pair of pincers take each grape by the small stem and dip it into the sugar, and be sure it is entirely coated. Place each separately on the slab to dry. If the day is damp, the sugar not sufficiently boiled, or the fruit at all moist, the sugar will all drain off; therefore the work must be done only under the right conditions. Candied cherries may be treated in this way: first wash them to remove the sugar; let them dry, then pierce them with an artificial stem and dip them carefully so as not to deface the stem.