GATHER twenty large quinces when they are dry and full ripe. Wipe them clean with a coarse cloth, and grate them with a large grate or rasp as near the cores as you can; but do not touch the cores. Boil a gallon of spring-water, throw in your quinces, and let them boil softly about a quarter of an hour. Then strain them well into an earthen pan on two pounds of double-refined sugar. Pare the peel off two large lemons, throw them in, and squeeze the juice through a sieve. Stir it about till it is very cold, and then toast a thin slice of bread very brown, rub a little yeast on it, and let the whole stand close covered twenty-four hours. Then take out the toast and lemon, put the wine in a cask, keep it three