. British bee journal & bee-keepers adviser. Bees. Queries reaching this office not later than FIRST POST on MONDAY MORNING will, if possible, be answered in the "Journal" the fol- lowing Thursday. Those arriving later will be held over until the following week. Only SPECIALLY URGENT queries will be replied to by post if a STAMPED addressed envelope is enclosed. All queries must be accompanied by the name and address o! the sender, not necessarily for* publica- tion, but as a guarantee of good faith. Corre- spondents are requested to write on one side of the paper only. QUINCE MA
. British bee journal & bee-keepers adviser. Bees. Queries reaching this office not later than FIRST POST on MONDAY MORNING will, if possible, be answered in the "Journal" the fol- lowing Thursday. Those arriving later will be held over until the following week. Only SPECIALLY URGENT queries will be replied to by post if a STAMPED addressed envelope is enclosed. All queries must be accompanied by the name and address o! the sender, not necessarily for* publica- tion, but as a guarantee of good faith. Corre- spondents are requested to write on one side of the paper only. QUINCE MARMALADE. [9071] Be Mr. Harwood's article " The Bee Garden,'' in the British Bee Journal of December 13, I shall be much obliged if you will give the recipe for quince mar- malade. There are some large Japanese quinces in the garden here which fruit well every year, but I had no idea that the fruit could be used for marmalade making.—G. F. Ormerod. Reply.—Mr. Harwood has kindly sent the following particulars for making the above. In response to your request I have asked Mrs. Harwood for her recipe for quince marmalade. Here it is': — Ingredients: Quinces, sugar optional; lemons, cloves. Method:—Take sound, well-ripened quinces; wipe carefully with damp cloth. Cut into thin slices; put into preserving pan with enough water just to cover the bottom. Add f lb. sugar, loaf or preserving, to each 1 lb. of fruit. Boil slowly until the marmalade sets quickly when tested on a cold plate. Remove from fire and put into jars. Cover with paper brushed over with white of egg on both sides or with prepared vege- table parchment, adhesive or other covers. Time-—three to four hours. A nice preserve may be made by using equal parts of quince and apple. Where the presence of the peel is ob- jected to, pare the fruit before slicing; stew only until reduced to a pulp, then pass through a hair sieve; replace in the pan, adding the sugar at this stage, and boil up again until the marma
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