ots. To that end they must both be
making at the same time: or if one be a little sooner done then the other,
they may be kept a while warm (fit to mingle) without prejudice. Though the
Gelly be cold and settled, it will melt again with the warmth of the
Marmulate, and so mingle with it, and make a Marmulate, that will appear
very gellyish; or peradventure it may be well to fill up a pot or glass
with gelly, when it is first half filled with Marmulate a little cooled.

PRESERVED QUINCE WITH GELLY

When I made Quinces with Gelly, I used the first time these proportions; of
the decoction of Quinces three pound; of Sugar one pound three quarters;
Flesh of Quince two pound and an half; The second time these, of decoction
two pound and an half, Sugar two pound and a quarter, Of flesh two pound
three quarters. I made the decoction by boyling gently each time a dozen or
fourteen Quinces in a Pottle of water, an hour and a half, or two hours, so
that the decoction was very strong of the Quinces. I boiled the parings
(which for that end were pared very thick, after the Quinces were well
wiped) with all the substance of the Quince in thick slices, and part of
the Core (excepting all the Kernels) and then let it run through a loose
Napkin, pressing gently with two plates, that all the decoction might come
out; but be clear without any flesh or mash. The first making I intended
should be red; and therefore both the decoction, and the whole were boiled
covered, and it proved a fine clear red. This boiled above an hour, when
all was in. The other boiled not above half an hour, always uncovered (as
also in making his decoction) and the Gelly was of a fine pale yellow. I
first did put the Sugar upon the fire with the decoction, and as soon as it
was dissolved, I put in the flesh in quarters and halves; and turned the
pieces often in the pan; else the bottom of such as lay long unturned,
would be of a deeper colour then the upper part. The flesh was very tender
and good. I put some of the pieces into Jar-glasses (carefully, not to
break them,) and then poured gelly upon them. Then more pieces, then more
gelly, &c. all having stood a while to cool a little.

TO MAKE FINE WHITE GELLY OF QUINCES

Take Quinces newly from the tree, fair and sound, wipe them clean, and boil
them whole in a large quantity of water, the more the better, and with a
quick fire, till the Quinces crack and are soft, which will be in a good
half hour, or an ho