Take 20 large quinces, gathered when they are dry and full ripe, wipe
them clean with a coarse cloth, and grate them with a large grater
or rasp as near the cores as possible; but do not touch the cores.
Boil a gallon of spring water, throw in the quinces, and let them
boil softly about a quarter of an hour. Then strain them well into an
earthen pan, on 2 lbs. 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 be very cool, and then toast a thin bit 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 months, and then bottle it.
If a twenty gallon cask is wanted, let it stand six months, before
bottling it; and remember, when straining the quinces, to wring them
hard in a coarse cloth.