To Make Quince Wine
Take your quinces when they are thoroughly ripe, wipe off the fur very clean; then take out the cores, bruise them as you do apples for cider, and press them, adding to every gallon of juice two and one-half pounds of fine sugar. Stir it together till it is dissolved; then put it into your cask, and when it has done working stop it close. Let it stand till March before you bottle it. You may keep it two or three years; it will be the better.