Boil the quinces for twenty minutes in just enough water to cover them. Boil the vinegar, sugar and spices for eight minutes. Drain the quinces, put them into the simmering syrup, and boil for eight minutes. Divide into jars and seal when cold.
8 bunches raisins. Cloves. 3 lbs. (6 cups) sugar. Cinnamon. 1 quart (4 cups) vinegar.
Dissolve the sugar in the vinegar and add doves and cinnamon to taste. When the vinegar boils drop in the whole bunches of raisins and boil for ten minutes, remove from the vinegar and place in sterilized jars.
Boil the vinegar for ten minutes longer then pour over the raisins and seal.
When ready to serve remove a bunch from the jar, sprinkle with sugar, place in the oven for a minute, and set aside to cool.