them near the space of a minute, them put them in water that has had a little alum dissolved in it; boil some other water, in which squeeze near half of the juice of a small lemon, and boil the flowers in it till they feel tender; then put them into fresh water again, with the same quantity of lemon juice, and drain them in a napkin to pound; mix two pounds of this marmalade with five pounds of sugar of the first degree, or any quantity in proportion; and finish as usual.
To make red Quince Marmalade.
Take quinces that are full ripe, pare them, cut them in quarters, and core them; put them in a saucepan, cover them with the parings, fill the saucepan almost full of spring water, cover it close, and stew them gently till they are quite soft, and of a deep pink colour; then pick out the quinces from the parings, and beat them to a pulp in a mortar; take their weight in loaf sugar, put in as much of the water they were boiled in as will dissolve it, and boil and skim it well; put in your quinces, and boil them gently three quarters of an hour; keep stirring them all the time, or it will stick to the pan and burn; put it into flat pots, and when cold, tie it down close.
To make white Quince Marmalade.
To a pound and an half of quinces take a pound of double refined sugar, make it into a syrup, boil it high; pare and slice the fruit, and boil it quick; when it begins to look clear, pour in half a pint of juice of quince, or, if quinces are scarce, pippins; boil it till thick, take off the scum with
