448 MEALS MEDICINAL. 
is quite dissolved add the fruit, and boil for half an hour, stirring 
all the time. Or, take some nice lemons, and cut them very thin, 
remove all the pips carefully, and to each pound of fruit allow 
three pints of cold water; let it stand till next day, then boil all 
together until tender ; next pour into a large bowl, and again let 
it stand until the morrow ; weigh it, and to every pound of fruit 
add one and a half pounds of good loaf sugar: boil all together 
till it jellies, and the chips are quite transparent, which will take 
three-quarters of an hour after it has come thoroughly to the boil. 
The dietetic use of Lemons, and of lemon-juice, will obviate a 
disposition to gall-stones, as frequent experience has shown. 
A pretty table device is to be made with the Lemon, by holding 
it lengthwise upright, and then towards the upper end cut out 
from each side a small quarter, leaving a handle of the peel 
between. Scoop out the juicy pulp from within the handle, but 
leave it entire in the body of the basket made in this way ; then 
cut horizontally a small slice from the bottom, and so that the 
lemon may be able to stand upright. It will be an elegant 
serving accompaniment with smelts, or pancakes, putting for 
the former this little basket in the centre of a plate, with a garnish 
of parsley, and with rolls of brown bread and butter around. 
Quince Marmalade is famously cordial, strengthening both 
the stomach, and the heart,—as meat, and as medicine. It is 
the true claimant to the name Marmalade. This fruit (coignasse) | 
of the Pyrus cydonia, is when raw, hard and austere, with a 
strong characteristic odour and taste (which can be chemically 
reproduced as cenanthic ether). It is then an astringent fruit to 
stay diarrhcea ; and a syrup may be concocted from its uncooked 
juice for such a purpose. The quince is made edible by boiling, or 
baking, being used frequently for preserves, pies with apple, and for 
Marmalade aforesaid. For making this last confection, to every 
pound of quince-substance allow three-quarters of a pound of loaf 
sugar. Slice the quinces into a preserving pan, adding sufli- 
cient water for them to float: place them on the fire to stew till 
reduced to a pulp, keeping them stirred occasionally from the 
bottom to prevent their burning: then pass the pulp through a 
hair sieve to keep back the skin and seeds. Weigh the pulp, and 
to each pound add lump sugar as directed above, breaking this 
very small. Place the whole on the fire, and keep it well stirred 
from the bottom of the pan with a wooden spoon, until reduced 
to a Marmalade; which may be known by dropping a little on 
