174 QUINCE CULTURE. 
By the addition of a little alcohol it can be kept for a 
long time. It is this use of the seeds which causes the 
great demand with druggists. 
5. QUINCE PRESERVES are made by first cooking the 
fruit soft, and then adding as many pounds of pure sugar 
as there were pounds of the raw fruit, and simply scalding 
it through thoroughly. The importance of not adding the 
sugar to acid fruits till after they are cooked soft has not 
been sufficiently understood. It is estimated to require 
double the sugar if it is put into the fruit at first ; be- 
cause the conversion of the cane sugar into glucose or 
grape sugar lessens its sweetening power very greatly; 
some say more than one-half. 
The receipts in the cook books give directions for a 
long and tedious process to do what is so short and 
simple by this method. ‘To prevent mould on jars of 
preserves or jellies, they should be kept in a cool place 
and covered closely from the air. A thin paper covering, 
wet with alcohol or lard, and gently pressed on the sweet- 
meat, is a safeguard; or cover with a thin film of lard 
without the paper. Melted paraffine poured over the 
confections serves the same purpose, and is very easily 
removed when they are used. 
6. QuINCE MARMALADE is made by cooking the fruit 
soft, crushing to a pulp, and adding sugar to taste. Boil 
slowly, stirring constantly to prevent sticking or burning. 
When it falls off a spoon like jelly, it is done, and can be 
molded in cups and covered the same as jelly. One- 
third sweet apples may be added without more sugar, and 
_ still the flavor will be sufficient to suit many tastes. 
%. Quince BUTTER is made much like the marmalade, 
except the addition of sugar. This is a favorite fruit 
confection in the Philadelphia market. 
8. QUINCE CompoTE.—Pare a dozen quinces, cut them 
in halves, and take out the cores. Put in a preserving 
vessel enough clear syrup to cover them, and add the 
