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Updated: May 13, 2025
They are pictures of beauty which sell at sight! The flavor is so fine, that Mexicans eat them with as much relish as the people of New York eat apples. Dried, these quinces are delicious! "In Mexico, large quantities are annually reduced to a soft mass of pulp, spread out in thin layers, and dried into sheets of what is termed quince-leather.
Again she asseverated she had never known anybody called Maubel. And, having done peeling the quinces, she asked for a basin of water, because her fingers were sticky. This Gamelin brought her, and, as she washed her hands, she repeated her denials. Again he repeated that he knew, and this time she made no reply.
Meanwhile, cut the quinces into eighths, put them into a kettle with three pints of water and simmer until the fruit can be pierced with a straw; then lift the fruit from the water and lay them on a platter to drain. Strain the water in which the parings and cores have cooked into the water in which the quinces have cooked, and after adding the sugar boil for ten minutes.
Flowers and fruit, in exotic profusion, were its dominant note; quinces, pomegranates, passion- flowers, giant convolvulus, great mauve-pink roses, and grapes that were already being pressed by gleeful cupids in a riotous Arcadian vintage, stood out on its woven texture.
Armed with a generous roll of this excellent preparation, the traveler in the desert countries of hot, dry climates, may bid defiance to thirst. With such a wealth of recommendations, we were able to sell our first crop of quinces at a net price of two dollars per crate; or $20,000 in cash.
The 29th in the morning we took a small Spanish bark, coming from Cheripe to Guayaquil, on board of which were 330 bags of meal, and 140 arobas or hundred-weights of sugar, with some onions, quinces, and pomegranates. This, with the six barks and two great ships ransomed with the town of Guayaquil, made 14 prizes taken in the South Sea.
A novelty for the preserve closet and one that is very good is made from ripe apples and quinces. Use one peck of juicy cooking apples and two quarts of sugar. Pare the quinces and cut out the cores. Put the parings and cores into a preserving kettle with two quarts of water and boil gently for forty-five minutes.
You have the juyce of Barberries thus: Put them ripe into a pot over the fire, till you see the juyce sweat out. Then strain them, and take the clear juyce. If you would have the paste tarter, you may put a little juyce of Limons to it. A pleasant Gelly in the beginning of the winter is made, of Pearmains, Pippins and juyce of Quinces.
"I think very well of it indeed! I am especially impressed with the Mexican quinces, early grapes, and the berries. They seem to promise the greatest success, and the largest financial returns. Taken altogether, I think the outlook for experimental farming at Solaris, is very bright!
Lay a large plate over them to keep in the steam, and boil them till they are tender. Take out the quinces, and strain the liquor through a bag. To every pint of liquor, allow a pound of loaf-sugar. Boil the juice and sugar together, about ten minutes, skimming it well. Then put in the quinces, and boil them gently twenty minutes.
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