Quince Cordial
Pare your quinces, and scrape them to the core. Put all the scrapings into a tureen, and see that there are no seeds among them. Let the scrapings remain covered in the tureen for two days; then put them into a linen bag and squeeze out all the juice. Measure it and mix it with an equal quantity of white brandy. To each pint of the mixture add one-half pound of loaf sugar and a little cinnamon and cloves. Put it into a jug and let it infuse for two months. Drain it through blotting-paper and then bottle it. This cordial improves with age and is excellent.