Preserved Quinces

Quarter some good, sound quinces; peel, core and throw them at once into cold water, then plunge them into boiling water and boil until they become quite tender. Refresh, drain and range them in wide, shallow vessels; cover with boiling syrup at fifteen degrees and keep them in a cool place for twenty to twenty-four hours; drain off the syrup, add a little sugar, boil up and let it attain two degrees more; continue the same process until it reaches thirty degrees; then drain the syrup again, add a little more sugar and boil until it reaches thirty-two degrees, then put in the fruits and boil up once. Pour into stone jars and when cold close hermetically.