TSES OF THE QUINCE. 173 
was formerly ordered to be made into asyrup called Syrup- 
us Cydonareun. or syrup of quinces; and was prepared 
by digesting three pints of the depurated juice with a 
drachm of cinnamon, half a drachm of ginger, with half 
a drachm of cloves, on warm ashes for six hours, and then 
adding a pint of red port and dissolving in the strained 
liquor nine pounds of sugar. But the only preparation 
of the quince it now directs is a mucilage of the sceds, 
made by boiling a drachm of these in eight ounces of 
water till it acquires a proper consistence. This has 
been recommended in apthous affections and excoriations 
of the mouth and fauces. It may be more pleasant, but 
less efficacious than that of the simple quince.” In 1831 
Henry Phillips reported the cure of a severe case of 
asthma at Horsham, in Sussex, England, by using quince 
wine. 
1. QuINcE WINE is made of equal parts of quince juice 
and water, with three and a quarter pounds of sugar to 
_ the gallon, added before it is fermented. The seeds are 
taken out before the fruit is crushed or grated. If the 
water is omitted, the medicinal value will be greatly 
increased. 
2. QUINCE Syrup, made by boiling the richness out of 
the fruit, and dissolving, in the water used, sugar enough 
to give it a good heavy body, will be found delicious for 
the soda fountain. Without the soda it is a pleasant 
summer drink in water. 
3. QuINcCE WATER, made by pouring hot water over the 
dried fruit, and letting it steep awhile, is a good substi- 
tute for tamarind water. It is most acceptable to in- 
valids desiring a cooling acid drink. 
4, BANDOLINE is made by covering the seeds with forty 
to fifty times their bulk of warm water, which soon pro- 
duces a mucilage used by perfumers and hair dressers. 
Many ladies prepare it for themselves to keep their hair 
in place. It can be perfumed with any kind of odor. 
