Choose fine large quinces, pare, core and quarter them. Cut out carefully any defective parts; put them in a preserving kettle with as much water as will cover them, and let them scald till they become soft, but do not let them break. Then take them out, lay them on a dish, and allow one pound loaf sugar to each pound of fruit. To each pound of the sugar add half a pint of the water the quinces were boiled in. Then put it on the fire, and boil and skim it till perfectly clear. Then put in the fruit; let it cook until it appears clear and of an amber color, then take it out, put it in jars, and pour the syrup over while warm. When cold cover with paper soaked in brandy, and tie it or paste it tight over the jars.