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Quinces, Brandied

Weigh some ripe quinces, and allow three-quarters of a pound of loaf sugar to each pound of fruit. Wash the quinces, put them, without paring them, into a preserving-pan, with as much water as will barely cover them, and let them simmer gently until they are so soft that a pin can be easily stuck into them; drain them, and put them aside. Boil the sugar with as much water as will moisten it, and when bubbles form in it put in the quinces; let them boil up once, and put them aside until the next day. Pour the syrup from them, and put them into wide-mouthed bottles. Boil the syrup until it is thick and clear, let it get cold, and mix with it an equal quantity of brandy. Pour this liquor over the fruit, tie bladders over the mouths of the bottles, and store in a cool dry place.