GATHER the quinces when dry and full ripe; take twenty large quinces, wipe them clean with a coarse cloth, and grate them with a large grater or rasp as near the core as you can, put some of the core, boil a gallon of spring-water, throw in your quinces, let it 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 in and squeeze the juice thro' a sieve, stir about till it is very cool, then toast a little bit of bread very thin and brown, rub a little yeast on it, let it stand close covered twenty-four hours, then take out the toast and lemon, put up in a cask, keep it three months, and then bottle it. If you make a twenty gallon cask, let it stand six months before you bottle it; when you strain your quinces, you are to wring them hard in a coarse cloth.