made Plain and Eafy . 303 
j Red quinces whole. 
TAKE fix of the fined quinces, core and fcald them tender, 
drain them from the water, and when they are cold pare them; 
then take their weight in good fugar, a pint of water to every 
pound of fugar, boil it to a fyrup, fkim it well, then put in the 
quinces, and let them ftand all night ; when they are red enough, 
boil them as the marmalade, with two porringers full of jelly. 
When they are as loft as you can run a draw thro’ them, put 
them into glades; let the liquor boil till it is a jelly, and then 
pour it over the quinces. 
Jelly for the quinces. 
TAKE fome of the leffer quinces, and wipe them with a clean 
coarfe cloth; cut them in quarters; put as much water as will 
cover them ; let it boil apace till it is ftrong of the quinces, then 
drain it through a jelly-bag. If it be for white quinces, pick 
out the feeds, but none of the cores nor quinces pared. 
T0 make conferve of redr ofes , or any other flowers. 
TAKE rofe-buds or any other flowers, and pick them, cut 
off the white part from the red, and put the red flowers and fift 
them thro’ a fieve to take out the feeds ; then weigh them, and 
to every pound of flowers take two pounds and a half of loaf- 
fugar ; beat the flowers pretty fine in a done mortar, then by 
degrees put the fugar to them, and beat it very well till it is 
well incorporated together; then put it into gallipots, tie it over 
with paper, over that a leather, and it will keep feven years. 
T0 make conferve of hips. 
GATHER hips before they grow foft, cut off the heads and 
ftalks, flit them in halves, take out all the feeds and white that 
is in them very dean, then put them into an earthen pan, and 
dir them every day, or they will grow mouldy. Let them dand 
till they are foft enough to rub them thro’ a coarfe hair-fieve, 
as the pulp comes take it off the fieve: they are a dry berry, 
and will require pains to rub them thro 3 ; then add its weight 
in fugar, mix them well together without boiling, and keep it 
in deep gallipots for ufe. 
*To make fyrup of rcfes* 
INFUSE three pounds of damafk rofe-leaves in a gallon of 
warm Water, in a well-glared earthen pot, with a nattoW 
mouth, for eight hours, which dop fo clofe, that none of the 
virtue 
