When you would preserve your _Quinces_ white, you must not cover them in the boyling, and you must put halfe as much _Sugar_ more for the white, as for the other. When you would have them red, you must cover them in the boyling. [Illustration: Quince] _To Pickle Quinces._ Boyle your _Quinces_ that you intend to keep, whole and unpared, in faire water, till they be soft, but not too violently for feare you break them, when they are soft take them out, and boyle some _Quinces_ pared, quarter'd, and coar'd, and the parings of the _Quinces_ with them in the same liquor, to make it strong, and when they have boyled a good time, enough to make the liquor of sufficient strength, take out the quartered _Quinces_ and parings, and put the liquor into a pot big enough to receive all the _Quinces_, both whole and quartered, and put them into it, when the liquor is thorow cold, and so keep them for your use close covered. _To make Quince Cakes_. Prepare your _Quinces_, and take the just weight of them in _Sugar_, beaten finely, and searcing halfe of it, then of the rest make a Syrupe, using the ordinary proportion of a pint of water to a pound of _Sugar_, let your _Quinces_ be well beaten, and when the Syrupe is cand height, put in your _Quince_, and boyle it to a past, keeping it with continuall stirring, then work it up with the beaten _Sugar_ which you reserved, and these Cakes will tast well of the _Quinces_. _To make Printed Quidony of Quinces_. Take two pound of _Quinces_, paired, coared, and cut in small pieces, and put them into a faire posnet, with a quart of faire water, and when they are boyled tender, put into them one pound of _Sugar_ clarified, with halfe a pint of faire water, let them boyle till all the fruit fall to the bottom of the posnet, then let the liquid substance run through a faire linnen cloath into a clean bason, then put it into a posnet, and let it boyle till it come to a jelly, then Print it in your Moulds, and turne it into your boxes. You shall know when it is ready to Print, by rouling it on the back of a Spoone. * * * * *