Boyle your Quinces that you intend to keep, whole and unpared, in faire water, till they be soft, but not too violently for feare you break them, when they are soft take them out, and boyle some Quinces pared, quarter'd, and coar'd, and the parings of the Quinces with them in the same liquor, to make it strong, and when they have boyled a good time, enough to make the liquor of sufficient strength, take out the quartered Quinces and parings, and put the liquor into a pot big enough to receive all the Quinces, both whole and quartered, and put them into it, when the liquor is thorow cold, and so keep them for your use close covered.