Quinces for canning or preserving should be kept in a dry place for thirty days after taking from the trees, in order to give them richness and flavor. Peel and cut to the proper size, carefully saving skins and cores. Put the last named in a porcelain kettle and boil until quite tender, when strain through a cotton-bag; afterwards put the juice back in the kettle, and add sugar as directed in the directions for canning frui Boil slowly for half-an-hour, taking off the scum as it rises, then set away to cool, and can the fruit as directed in the receipt for canning.

Clayton's Monmouth Sauce. In making this delightful ketchup, take 25 pounds of fresh, or two 8 lb. cans of tomatoes, and slice, not too thin, adding five medium sized onions cut fine. Put these, with plenty of salt, in a porcelain kettle; adding, with a handful of hot green peppers, or a less quantity, if dried, 1 ounce of white ginger, chopped fine, 1 ounce of horse-radish, and 1/2 ounce each of ground cloves and allspice, and 1 lemon, with seeds removed and cut small. After letting these boil for three hours, work through a sieve and return to the kettle along with a pint of wine vinegar, 2 table-spoonfuls sugar, 2 of good mustard, a teacupful of Challenge or Worcestershire Sauce, and let boil for 2 or 3 minutes, and set off. To prevent fermentation, stir in a teacupful of high-proof California brandy. If too thick, when cold reduce with vinegar.