d turn them out. In the course of a week, turn the
syrup from them, and boil it down, so that there will be just enough to
cover the fruit. Quinces preserved in this manner retain their natural
flavor better than when preserved in any other manner, but they must be
very ripe to preserve in this way, otherwise they will not be tender.
When not very ripe, pare and cut them either in rings or quarters, take
out the cores, and boil the quinces in fair water, till they begin to
grow tender--take them up, and strain the water in which they are
boiled--put in either brown or white sugar--add a little cold water.
When lukewarm, put in the whites of eggs, and clarify it--let it cool,
then put in the quinces, and boil them slowly for half an hour. Keep
them covered over while boiling, if you wish to have them of a light
color. Turn them out into pots as soon as preserved, and set them away
in a cool place. Look at them in the course of a week, to see if they
have fermented--if so, turn the syrup from them, boil it, and turn it
back while hot. The parings and cores of the quinces can be used for
marmalade, with a few whole ones. Some people preserve the quinces with
the cores in, but the syrup will not look clear. The following is a
cheap method of preserving quinces, and answers very well for common
use: Pare, halve, and take out the cores of the quinces, and boil the
parings in new cider till soft. Strain the cider, and for five pounds of
quinces put in a pound of brown sugar, a quart of molasses, the beaten
white of an egg--clarify it, then put in the quinces. There should be
rather more than enough cider to cover the quinces, as it wastes a good
deal while the quinces are boiling. The peel of an orange, cut in small
pieces, and boiled with them, gives the quinces a fine flavor.

306. _Quince Marmalade._

Wash and quarter the quinces, without paring them--put them on the fire,
with just water enough to stew them in. When soft, rub them through a
sieve, and put to each pound of the strained quinces a pound of brown
sugar. Set it on a few coals, and let it stew slowly, stirring it
constantly. When it has stewed an hour, take a little of it out, let it
get cold--if it then cuts smooth, it is sufficiently stewed.

307. _Pears._

Make a syrup, allowing three-quarters of a pound of sugar to each pound
of the pears. If brown sugar is used for the syrup, clarify it, then put
in the pears, and boil them till soft. A few slips of