Take a good Quantity of Barberries, strip them off the Stalks; put to them a little Water, to keep them from Burning; boil them, and mash them as they boil, till they are very dry; then rub them through an Hair Sieve, and afterwards strain them through a Strainer, that there may be none of the black Noses in it; make it scalding hot, and to half a Pint of the Pulp put a Pound of the sifted Sugar; let it scald, and drop it on Boards or Glasses; then put it in a Stove, and turn it when it is candy'd. _To make WHITE QUINCE-MARMALET._ Pare Quinces, and quarter them, putting as much Water as will cover them, and boil them all to Pieces to make Jelly; run it through a Jelly-bag; then take a Pound of Quince, pare, quarter, and cut out all the Hard of it; and to a Pound of Quinces put a Pound and a Half of Sugar fine beaten, and half a Pint of Water, and let it boil 'till it is very clear; keep it stirring, and it will break as much as shou'd be; when the Sugar is boil'd to be very thick, almost a Candy, put in half a Pint of Jelly, and let it boil very fast 'till it jellies: As soon as you take it off, put in the Juice of a Lemon; skim it well, and put it in Pots or Glasses: It is the better for having Lumps in it. _To make RED QUINCE-MARMALET._ Pare the Quinces, quarter them, and cut out all that is hard; to a Pound of Quinces put in a Pound and a Half of Sugar, and half a Pint of Juice of Barberries, boil'd with Water, as you do Jelly, or other Fruit; boil it very fast, and break it very small; when it is all to Pieces, and jellies, it is enough: If you wou'd have the Marmalet of a very fine Colour, put a few black Bullace to the Barberries when you make the Jelly. _To preserve WHOLE QUINCES._ Take a Pound of Quince par'd and quarter'd, cut out all the Hard, put to it a Pound of fine Sugar and half a Pint of Water, and let it boil very fast 'till it is all to Pieces; take it off the Fire, and break it very well, that there be no Lumps in it; boil it 'till it is very thick and well jelly'd; then take fine Muslin, and put your Quinces into it, and tye it up round. This Quantity will make three Quinces. Set them into three Pots, or _China_ Cups, that will just hold one; cut off the Stalk-End of the Quince, and put it in the Pot or Cup, to make a Dent in the Quince, that it may be like a whole Quince; let them stand two or three Days, that they may be very stiff; take them out of the Muslin, and make a strong Jelly with Apples and Quinces: Take two Pints of Jelly and two Pound of Sugar, boil it fast 'till it jellies very well; then put in the Quinces, and let them have two or three Boils to make them hot; put them in Pots or Glasses, with Paper close to them. _To make QUINCE-CHIPS._