Take the finest and ripest quinces you can procure, wipe them
clean, and cut out all the defective parts. Then grate them into a
tureen or some other large vessel, leaving out the seeds and
cores. Let the grated pulp remain covered in the tureen for
twenty-four hours. Then, squeeze it through a jelly-bag or cloth.
To six quarts of the juice allow a quart of cold water, three
pounds of loaf-sugar, (broken up,) and a quart of white brandy.
Mix the whole well together, and put it into a stone jar. Have
ready three very small flannel or thick muslin bags, (not larger
than two inches square,) fill one with grated nutmeg, another with
powdered mace, and the third with powdered cloves; and pat them,
into the jar that the spice may flavour the liquor without mixing
with it. Leave the jar uncorked for a few days; reserving some of
the liquor to replace that which may flow over in the
fermentation. Whenever it has done working, bottle it off, but do
not use it for six months. If not sufficiently bright and clear,
filter it through fine muslin, pinned round the bottom of a
sieve, or through a white blotting paper fastened in the same
manner.