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Then put it up in Gallypots, or in Glasses, and cover them with Papers, to keep for use. To make Paste of Pippins, or other fine Apples. From the same. Take large Golden-Pippins, or Golden-Rennets, and scald them, with their Skins on; then pare them, and take out the Cores, and beat them in a Marble Mortar very well, with a little Lemon-Peel grated.
Make a Syrup of Golden-Pippins, or Golden-Rennets; and to make that, pare your Apples, and core them, but never use two sorts together, for one will be soft before the other is half done. Always take this for a Rule in Apples, Onions, and Turnips; they should be all of one kind, and all from the same Place, or else you will be disappointed.
Look at that young rogue in the old mossy apple-tree that great tree, bending with the weight of its golden-rennets see how he pelts his little sister beneath with apples as red and as round as her own cheeks, while she, with her outstretched frock, is trying to catch them, and laughing and offering to pelt again as often as one bobs against her; and look at that still younger imp, who, as grave as a judge, is creeping on hands and knees under the tree, picking up the apples as they fall so deedily, and depositing them so honestly in the great basket on the grass, already fixed so firmly and opened so widely, and filled almost to overflowing by the brown rough fruitage of the golden-rennet's next neighbour the russeting; and see that smallest urchin of all, seated apart in infantine state on the turfy bank, with that toothsome piece of deformity a crumpling in each hand, now biting from one sweet, hard, juicy morsel and now from another Is not that a pretty English picture?
Take Golden-Rennets ripe, pare them, and take out their Cores; then cut the Apples into small pieces, and with a large Grater, grate in a Quince, when it has been pared and cored: for if you was to slice in a Quince, to your Apples, in large pieces, the Quince would not be boil'd equally with the Apples; for the Quince is of a tough Nature, and will not boil under twice the time that the Apples will: therefore to grate them, will be enough to give their flavour to the Apple, and make all enough at one time.
It is necessary to boil the Rinds of each in several Waters, till the Bitterness is lost, and that they are reduced to a tenderness, such as you like; then beat them in a Marble Mortar with as much of the Pulp of Golden-Pippins, or Golden-Rennets, as you think proper.
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