136 QUINCE CULTUKE. 



was formerly ordered to be made into a syrup 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 seeds, 

 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. QUINCE 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 tiny kind of odor. 



