APPLES. 59 



ach, and are, excellent in dysentery, and equally efficacious 

 in putrid and malignant fevers, with the juice of lemons 

 and currants. Scopoli recovered from a weakness of the 

 stomach and indigestion by using them." Dr. Willich has 

 also informed us (Dom. Ency.) that, " In diseases of the 

 breast, such as catarrhs, coughs, consumptions, &-c., in 

 their roasted, boiled, or stewed state, they are of consider- 

 able service. They may also be usefully employed in de- 

 coctions, which, if drank plentifully, tend to abate febrile 

 heat, as well as to relieve strictures in pectoral complaints." 

 The usual modes of cooking, or preparation for common 

 use, are too well known to need describing. 



Deduit of Mazeres [Philips] has found that one third 

 of apple pulp, baked with two thirds of flour, having been 

 properly fermented with yeast for twelve hours, makes very 

 excellent bread, full of eyes, and extremely palatable. In 

 perfumery, the pulp beat up with lard forms pomatum. 

 And Bosc observes, that the prolonged stratification of apples 

 with elder flowers in a close vessel, gives the former an 

 odor of musk, extremely agreeable. An excellent jelly is 

 thus prepared from them : They are pared, quartered, and 

 the core removed, and put in a closely-covered pot, without 

 water, in an oven, or over a fire. When well stewed, the 

 juice is to be squeezed through a cloth, a little white of an 

 egg is added, and then sugar ; and lastly, it is skimmed, and 

 by boiling reduced to a proper consistence. 



Apples are preserved for winter use, by being quartered, 

 and boiled in the unfermented juice of the apple, which 

 has been concentrated by long boiling; but for this pur- 

 pose the boiling sirup of the sugar cane or molasses is pre- 

 ferred ; in some cases it is more economical. Apples are 

 also preserved by drying; first being pared by machinery 

 constructed for this purpose, and quartered, they are dried 

 fither in the sun or in ovens ; in this state they may be 

 long preserved, and form a valuable article for domestic 

 u.-c, for sea stores, or for exportation. 



Mr. Knight, in his treatise on the tipple and the pear, has 

 informed us, that the juice of both these fruits may be used 

 advantageously on long voyages. He has often reduced it 

 by boiling to the consistence of weak jelly ; and in this way, 

 although intentionally exposed to the atmosphere of differ- 

 ent temperatures, he has preserved it for several years 



