ur. Then take out the Quinces, and press out their
juyce, with your hands hard, or gently in a press through a strainer, that
only the clear liquor or juyce run out, but none of the pap, or solid and
fleshy substance of the Quince. (The water, they were boiled in, you may
throw away.) This liquor will be slimy and mucilaginous, which proceedeth
much from the seeds that remaining within the Quinces, do contribute to
making this Liquor. Take three pound of it, and one pound of fine Sugar,
and boil them up to a gelly, with a moderate fire, so that they boil every
where, but not violently. They may require near an hours boiling to come to
a gelly. The tryal of that is, to take a tin or silver plate, and wet it
with fair-water, and drop a little of the boiling juyce upon the wet plate;
if it stick to the plate, it is not enough; but if it fall off (when you
slope the Plate) without sticking at all to it, then is it enough: and then
you put it into flat shallow Tin forms, first wetted with cold water, and
let it stand in them four or five hours in a cold place, till it be quite
cold. Then reverse the plates, that it may shale and fall out, and so put
the parcels up in boxes.

Note, you take fountain water, and put the Quinces into it, both of them
being cold. Then set your Kettle to boil with a very quick-fire, that
giveth a clear smart flame to the bottom of the Kettle, which must be
uncovered all the while, that the gelly may prove the whiter; And so
likewise it must be whiles the juyce or expression is boiling with the
Sugar, which must be the finest, that it may not need clarifying with an
Egg; but that little scum that riseth at the sides at the beginning of
moderate boiling must be scummed away. You let your juyce or expression
settle a while, that if any of the thick substance be come out with it, it
may settle to the bottom; for you are to use for this only the clear juyce:
which to have it the clearer, you may let it run through a large, thin,
open, strainer, without pressing it. When you boil the whole Quinces, you
take them out, to strain them as soon as their skins crack, and that they
are quite soft; which will not happen to them all at the same time, but
according to their bigness and ripeness. Therefore first take out and press
those, that are ready first: and the rest still as they grow to a fit state
to press. You shall have more juyce by pressing the Quinces in a torcular,
but it will be clearer, doing it with