ces. Put upon these in
your preserving pan, as much fountain water, as will even cover them. Boil
them with a quick-fire, till by trying a little upon a Plate, you find it
gellieth. When it is cold (which may be in less then half an hour) then
take it from the fire, and put into it a little of the yellow rind of
Limons rasped very small, and a little of the Yellow rinde of Oranges
boiled tender (casting away the first waters to correct their bitterness)
and cut into narrow slices (as in the gelly of Pippins) and some
Ambergreece, with a fourth part of Musk, and break the Apples with the back
of your preserving spoon, whiles it cooleth. If you like them sharper, you
may put in a little juyce of Limon, a little before you take the pan from
the fire. When it is cold, put it into pots. This will keep a year or two.

Try if the juyce of Apples (strained out of rasped Apples) in such sort, as
you make Marmulate of Quinces, with the juyce of Quinces, would not be
better, then fair-water, to boil your Apples and Sugar in.

GELLY OF QUINCES

My last Gelly of Quinces I made thus. The Quinces being very ripe, and
having been long gathered, I took the flesh of twelve Quinces in quarters,
and the juyce of fifteen or sixteen others, which made me two pounds of
juyce; And I made a strong decoction of about twenty four others, adding
to these twenty four (to make the decoction the stronger, and more slimy)
the Cores and the Parings of the twelve in quarters; and I used the Cores
sliced and Parings of all these. All this boiled about an hour and half in
eight or ten pound of water; Then I strained and pressed out the decoction
(which was a little viscous, as I desired) and had between 4 and five pound
of strong decoction. To the decoction and Syrup, I put three pound of pure
Sugar, which being dissolved and scummed, I put in the flesh, and in near
an hour of temperate boiling (covered) and often turning the quarters, it
was enough. When it was cold, it was store of firm clear red gelly,
environing in great quantity the quarters, that were also very tender and
well penetrated with the Sugar. I found by this making, that the juyce of
Quinces is not so good to make gelly. It maketh it somewhat running like
Syrup, and tasteth sweetish, mellowy, syrupy.

The Decoction of the flesh is only good for Syrup. I conceive, it would be
a grateful sweetmeat to mingle a good quantity of good gelly with the
Marmulate, when it is ready to put into p