boyle them very fast, keeping the holes upward as neer as you
can, for fear of breaking, and when they are so tender that you
may thrust a rush through them, take them off, and put them up
in your glasses, having first saved some Syrupe till it be cold to fill
up your glasses.


_A speciall Remembrance in doing them_.

When you Preserve _Quinces_, or make _Marmalade_, take the Kernels
out of the raw _Quinces_, and wash off the Jelly that groweth
about them, in faire water, then straine the water and Jelly from
the kernels, through some fine Cobweb laune, and put the same
into the _Marmalade_, or preserved _Quinces_, when they are well
scum'd, but put not so much into your _Quinces_, as into the _Marmalade_,
for it will Jelly the Syrupe too much; put six or seven
spoonfulls of Syrupe into the Jelly. Before you put it into the
_Marmalade_, you must boyle your _Quinces_ more for _Marmalade_, then
to preserve your _Quinces_, and least of them when you make your
clear Cakes.

When you would preserve your _Quinces_ white, you must not
cover them in the boyling, and you must put halfe as much _Sugar_
more for the white, as for the other. When you would have them
red, you must cover them in the boyling.


[Illustration: Quince]