150 BOARD OF AGRICULTURE. [Pub. Doc. 



Quince Honey. — Pare and grate five large quinces. Add five 

 pounds of sugar to one pint of boiling water. When sugar is dissolved, 

 add the grated quince and cook twenty minutes. Turn into jelly 

 glasses. 



Quince Jelly. — Put parings and imperfect quinces into a preserving 

 kettle, with one quart of water to two of the fruit. Cook slowly for 

 about two hours. Then strain, measure juice and bring to the boiling 

 point. Add an equal quantity of hot sugar and boil until a drop of it 

 placed upon a cold dish hardens. A nice jelly is made by using one- 

 half apple juice in the above receipt. 



Preserved Quinces. — Pare and core quinces. Place in a kettle with 

 enough water to cover them and cook until soft. Then add sugar equal 

 in weight to amount of fruit, and cook until it reaches the desired color. 



