Pare and core the quinces, and cut into halves or quarters, as suits the size of your jars. Let them stand over night in enough cold water to cover them. In the morning put them in the kettle with the same water, and let them cook gently till you can just stick a fork in them. Take the fruit out with a skimmer, weigh it, and to each pound of fruit allow one-half pound of sugar. Put the fruit and sugar into the kettle, with enough of the water to make a good syrup, and let them boil gently until they are clear. Take out carefully with the skimmer and put in the jars; fill the jars to the top with the syrup. If there is a large quantity of fruit, and the kettle is not large, it is best to.put the fruit in the syrup a little at a time.

Preserved Citron

To make four quart jars full of preserved citron, take ten pounds citron, weighed after it has been peeled and cut into slices, place the citron with two quarts boiling water and half pint lemon juice, over the fire, boil ten minutes, remove and drain on a sieve, then place a preserving kettle with five pounds sugar and one pint' water over the fire, stir until the sugar is dissolved, boil five minutes, add the citron and four ounces green ginger, freed from the brown skin and cut into slices, boil forty-five minutes, then fill the citron into jars, continue to boil the syrup without a cover until it coats the spoon; or put a drop on paper; if it does not spread it has boiled enough; pour the hot syrup over the citron in the jars to overflowing, close tightly and set in a dry place, free from dampness.