tis strained out, put in the other half of your sugar, and make
it a jelly, and when your quinces are clear, put them into the jelly,
and let them simmer a little; they will be very white; so glass them
up, and when they are cold, paper them and keep them in a stove.

_To make white Quince Marmalade_:--Scald your quinces tender, take off
the skin and pulp them from the core very fine, and to every pound
of quince have a pound and half of double-refin'd sugar in lumps, and
half a pint of water; dip your sugar in the water and boil and scum it
till 'tis a thick syrup: then put in your quince, boil and scum it on
a quick fire a quarter of an hour, so put it in your pots.

_To make red Quince Marmalade_:--Pare and core a pound of quince, beat
the parings and cores and some of your worst quinces, and strain out
the juice; and to every pound of quince take ten or twelve spoonfuls
of that juice, and three-quarters of a pound of loaf-sugar; put all
into your preserving-pan, cover it close, and let it stew over a
gentle fire two hours; when 'tis of an orange-red, uncover and boil it
up as fast as you can: when of a good colour, break it as you like it,
give it a boil, and pot it up.

_To make Melon Mangoes_:--Take small melons, not quite ripe, cut
a slip down the side, and take out the inside very clean; beat
mustard-seeds, and shred garlick, and mix with the seeds, and put in
your mangoes; put the pieces you cut out into their places again, and
tye them up, and put them into your pot, and boil some vinegar (as
much as you think will cover them) with whole pepper, and some salt,
and Jamaica pepper, and pour in scalding hot over your mangoes, and
cover them close to keep in the steam; and so do every day for nine
times together, and when they are cold cover them with leather.

_To make Conserve of Hips_:--Gather the hips before they grow soft,
cut off the heads and stalks, slit them in halves, and take out all
the seed and white that is in them very clean; then put them in an
earthen pan, and stir them every day, else they will grow mouldy;
let them stand till they are soft enough to rub through a coarse
hair-sieve; as the pulp comes, take it off the sieve; they are a dry
berry, and will require pains to rub it through; then add its weight
in sugar, and mix it well together without boiling; keeping it in deep
gallipots for use.

_To make clear Cakes of Gooseberries_:--Take your white Dutch
gooseberries when they are thorough