The aroma of ripe quinces is wonderful. The fruits are yellow, generally lumpy looking and have flesh that is hard to cut. The effort of cutting into quinces is, however, worth it in the long run as the cooked fruit is very tasty. We often had stewed quinces, either by themselves or mixed with apples, with ice cream for “pudding”. Very occasionally some of the quinces were stewed, mashed, strained, then boiled with sugar and made into beautiful rosy-red jelly. We loved eating quince jelly on bread or toast. I have two quince trees in my current garden but rarely get much fruit as the white cockatoos eat and knock down most of them before they are anywhere near ripe!
That winters in the hills can be very cold is very much an understatement. When I was small the only heating we had was a “Warmray” and the wood stove in the kitchen and living area. The bedrooms were bitterly cold. Hot water bottles helped a bit but layered quilts on top of our blankets were the best protection. Some of these looked rather motley, being made up of a range of recycled fabrics sewn together. These days such quilts are called “Waggas” and are very much sought after by collectors. Very few survive as these utilitarian covers were generally disposed of when worn out or no longer useful.