cover'd with it, and stop them up close: they will keep good two or three Months, if the Liquor is now and then boiled up, but it must be always cold before it be put upon the Fish. In the Management of Cockles for pickling, or for eating any other way, let the Shells be very well wash'd, and then lay the Cockles in a Pan of Salt and Water for two or three days, to scour themselves from the Sand that is in them at their first taking; but observe to shift the Salt and Water every day. The largest Cockles that I have observ'd on the _English_ Coasts are those found about _Torbay,_ which are sometimes brought to _Exeter_ Market; the Fish is as large as a good Oyster, and the Shells of some are above two Inches and a half Diameter. Mussels and Cockles may likewise be stew'd and grill'd in Scallop Shells, as directed for Oysters. The Mussels after they are well pick'd are flower'd and fryed in some places, and eaten with Butter and Mustard, and the _French_ make rich Soups of them. As this is a Season when we have plenty of Quinces, I shall insert the following Receipt for making Wine of them, which is very pleasant. To make Quince Wine. From Mrs. _E. B._ Gather your Quinces when they are dry, and wipe them very clean with a coarse Cloth, then grate them with a coarse Grater or a Rasp, as near the Core as you can; but grate in none of the Core, nor the hard part about it: then strain your grated Quinces into an earthen Pot, and to each Gallon of Liquor put two Pounds of fine Loaf-Sugar, and stir it till your Sugar is dissolved; then cover it close, and let it stand twenty four hours, by which time it will be fit enough to bottle, taking care in the bottling of it that none of the Settlement go into the Bottles. This will keep good about a Year; observe that your Quinces must be very ripe when you gather them for this use. Rabbits still continue in Season this Month, and besides the common way of dressing them, they may be larded, and drest in the following manner; which I had from a Gentleman in _Suffolk._ Make a Farce for them, like that mentioned for the Belly of a Hare in the preceding Month, and order its Management and Sauce as for a Hare. A young Rabbit, or Hare, is known by the tenderness of the Jaw-Bones, which will easily break by pressing with the Finger and Thumb.