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TAke ripe Quinces, and at the great end cut a stopple, then take out the coare cleane, and stop the hole againe with the same stopple (but pare them not) and per∣boile them a litle, take them vp, and let the wa∣ter drain from them: then put al the coares, and
some of the smallest Quinces, in litle peeces all to cut, into the water wherein all the Quin∣ces were perboiled, and let them seeth till the liquor be as thick as molten syze that Painters occupy, then take it from the fire and let it coole: in the meane season couch your cold Quinces in a barrell; or in an earthen pot, the great ende downwarde (if the stopple bee out, it makes no matter) and one vppon another. Then put the li∣quor in, that it bee a handfull ouer and aboue them: couer them close, and after iiii. or v. daies looke to them, and when you see the liquor sunk downe, put in more of the same, which yee pur∣posely kept to couer them, as before: then lay a boord vpon them, and a stone, that they rise not, and couer the vessell close with a thick cloth fol∣ded, that it take no aire, so let thē remaine. And when ye intend to occupie some of them, vnco∣uer the vessell, and yee shall finde a creame coue∣ring the whole liquor, breake it in the middest, turn it ouer with your hand, then take out your fruit in order, beginning in the middest first, thē by the sides, so that you remooue nane, if it may be, but those that you take away: and euerie time that ye breake the creame, turne it ouer a∣gaine into his place, for you must know, that the Creame keepeth out aire, and keepeth in the strength of the Syrop therfore it maketh much to the conseruation of the fruit to saue it, and
also to see the vessell close couered. Also, when you will bake your Quinces, wash them well and cleane in warme water, and bake them as before is written.