230 RIVERSIDE LETTERS xxix 



of gold and lemon, overladen here and there 

 with the dusky grey down which is so 

 characteristic of the quince, and which gives 

 it its Latin and Italian names of Malus 

 Cotonea and Mele cotogne (Gerard). 



What good jelly and marmalade quinces 

 make ! Alice has this year made a quantity 

 from the quinces off my own tree, which is 

 only a small one at present, but when its 

 roots get down to the level of the brook by 

 which it is planted it will grow rapidly. The 

 smell of quinces, when gathered, is rather 

 overpowering in a room, but on a sunny 

 day the scent from a tree with ripe fruit on 

 it is most delicious as you pass it by. By 

 the way, true marmalade is made of quinces, 

 what we generally know as such ought to 

 be called " orange marmalade " ; I found 

 this out from Gerard, who gives the Spanish 

 names for the quince, Membrilhos and Mar- 

 mellos. He gives also the following good 

 recipe : " Take faire Quinces, pare them, 

 cut them in peeces, and cast away the core, 

 then put unto every pound of Quinces a 



