Quinces
—peel, quarter, and core quinces just before they commence ripening, drop in boiling water; drain them when done, and drop them immediately in cold water. As soon as cold, take them off, drain and put them in a bowl. For the rest, proceed as for peaches, with the exception that they are only kept in jars, but neither dried nor put in brandy. To preserve in brandy.—besides the dried fruits above described, several may be preserved in brandy, without being cooked and soaked in syrup of sugar.
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