Gather the quinces when pretty ripe, in a dry day, rub off the down
with a linen cloth, then lay them in hay or straw for ten days, to
_perspire_. Now cut them in quarters, take out the cores, and bruise
them well in a mashing tub with a wooden pestle. Squeeze out the
liquid part, by pressing them in a hair bag, by degrees, in a cider
press; strain this liquor through a fine sieve, then warm it gently
over a fire, and skim it, but do not suffer it to boil. Now sprinkle
into it some loaf-sugar reduced to powder; then, in a gallon of water
and a quart of white wine, boil 12 or 14 large quinces thinly sliced:
add 2 lbs. of fine sugar, and then strain off the liquid part, and
mingle it with the natural juice of the quinces; put this into a cask
(not to fill it) and mix them well together; then let it stand to
settle; put in two or three whites of eggs, then draw it off. If it
be not sweet enough, add more sugar, and a quart of the best Malmsey.
To make it still better, boil a ¼ lb. of stoned raisins and ½ an
oz. of cinnamon bark in a quart of the liquor, to the consumption of
a third part, and straining it, put it into the cask when the wine is
fermenting.