RESERVED. Wipe clean a quantity of golden pippins, not pared
but sliced, and put them into two quarts of boiling water. Boil them
very quick, and closely covered, till the water is reduced to a thick
jelly, and then scald the quinces, either whole or cut in halves. To
every pint of pippin jelly add a pound of the finest sugar, boil and
skim it clear. Put those quinces that are to be done whole into the
syrup at once, and let it boil very fast; and those that are to be in
halves by themselves. Skim it carefully, and when the fruit is clear,
put some of the syrup into a glass, to try whether it jellies, before
taking it off the fire. A pound of quinces is to be allowed to a pound
of sugar, and a pound of jelly already boiled with the sugar.

QUINSEY. For a quinsey, or inflammation of the throat, make a volatile
liniment, by shaking together an ounce of Florence oil, and half an
ounce of the spirit of hartshorn; or an equal quantity of each, if the
patient be able to bear it. Moisten a piece of flannel with the
liniment, and apply it to the throat every four or five hours. After
bleeding, it will seldom fail to lessen or carry off the complaint.

R.

RABBITS. Wild ones have the finest flavour, and are by far the best.
Tame rabbits are scarcely eatable, unless kept delicately clean. The doe
brings forth every month, and must be allowed to go with the buck as
soon as she has kindled. The sweetest hay, oats, beans, sow-thistle,
parsley, carrot tops, cabbage leaves, and bran, should be given to the
rabbits, fresh and fresh. If not carefully attended, their own stench
will destroy them, and be very unwholesome to those who live near them.
Constant care is requisite to prevent this inconvenience.--When rabbits
are to be dressed, they may have gravy and stuffing like hare; or they
may be larded, and roasted without stuffing. For the manner of trussing
a rabbit, either for roasting or boiling, see the Plate. If boiled, it
should be smothered with onion sauce, the butter to be melted with milk
instead of water. If fried in joints, it must be dressed with dried or
fried parsley, and liver sauce made for it, the same as for roasting.
Chop up the liver with parsley, and put it into melted butter, with
pepper and salt. If fricasseed, the same as for chickens. Young rabbits
are good in a pie, with forcemeat as for chicken pie.--When rabbits are
to be purchased for cooking, the following things must be observed. If
the claws