ripe, break them with your fingers
and squeeze out all the pulp into a fine piece of cambrick or thick
muslin to run thro' clear; then weigh the juice and sugar one against
the other; then boil the juice a little while, then put in your sugar
and let it dissolve, but not boil; scum it and put it into glasses,
and stove it in a warm stove.

_To make white Quince Paste_:--Scald the quinces tender to the core,
and pare them, and scrape the pulp clean from the core, beat it in
a mortar, and pulp it through a colander; take to a pound of pulp a
pound and two ounces of sugar, boil the sugar till 'tis candy-high;
then put in your pulp, stir it about constantly till you see it come
clear from the bottom of the preserving-pan; then take it off, and lay
it on plates pretty thin: you may cut it in what shape you please, or
make quince chips of it; you must dust it with sugar when you put it
into the stove, and turn it on papers in a sieve, and dust the other
side; when they are dry, put them in boxes with papers between. You
may make red quince paste the same way as this, only colour the quince
with cochineel.

_To make Syrup of any flower_:--Clip your flowers, and take their
weight in sugar; then take a high gallipot, and a row of flowers, and
a strewing of sugar, till the pot is full; then put in two or three
spoonfuls of the same syrup or still'd water; tye a cloth on the top
of the pot, and put a tile on that, and set your gallipot in a kettle
of water over a gentle fire, and let it infuse till the strength is
out of the flowers, which will be in four or five hours; then strain
it thro' a flannel, and when 'tis cold bottle it up.

VIII.--PICKLES.

_To pickle Nasturtium-Buds_:--Gather your little knobs quickly after
your blossoms are off; put them in cold water and salt for three days,
shifting them once a day; then make a pickle (but do not boil it
at all) of some white-wine, some white-wine vinegar, eschalot,
horse-radish, pepper, salt, cloves, and mace whole, and nutmeg
quartered; then put in your seeds and stop them close; they are to be
eaten as capers.

_To keep Quinces in Pickle_:--Cut five or six quinces all to pieces,
and put them in an earthen pot or pan, with a gallon of water and two
pounds of honey; mix all these together well, and then put them in
a kettle to boil leisurely half an hour, and then strain your liquor
into that earthen pot, and when 'tis cold, wipe your quinces clean,
and put them into it: