46 Fruits and Fruit- Trees. 



the royal epicure were Lady Lisle's sweetmeats, that 

 Anne Bassett, by whose hand they had been conveyed, 

 writes off-hand : " The king doth so like the conserves 

 you sent him, that his grace commandeth me to send to 

 you for more, and that as soon as may be." To make 

 marmalade, the directions in the time of Elizabeth were 

 as follow : " Take faire Quinces, paire them, cut them in 

 pieces, and cast away the core, then put unto every 

 pound of Quinces, a pound of Sugar, and to every pound 

 of Sugar a pinte of water; these must be boiled together 

 over a stil fire till they be very soft, then let it be strained 

 or rubbed through a strainer or an hairy Sive, which is 

 better, and then set it over the fire to boile againe, untill 

 it be stiffe, and so box it up, and as it cooleth put thereto 

 a little Rose water, and a few graines of Muske mingled 

 together, which will give a goodly taste to the Cotiniat. 

 This is the way to make Marmalad."* 



Marmalade is still largely manufactured in France, 

 particularly on the borders of the Garonne, and is 

 imported thence as a luxury for the table. To people 

 whose health is improved by resort to astringent diet, 

 it is considered very useful. The chief employment of 

 the quince in our own country is to enliven apple-pie and 

 "apple-pudding. When apples are flat, or of poor kinds, 

 a quince sliced and diffused in the pie has a wonderfully 

 quickening effect, superior even to that of lemon-peel. 



In classical poetry, though melon and malum standing 

 alone, without epithet, probably denote, in most cases, 



* Gerard's Herbal, p. 1452. 



