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says, " Quinces, if eaten when quite ripe, are good for those who spit 

 blood or are troubled with hemorrhage, and that the raw juice is a 

 sovereign remedy for swollen spleen, dropsy, or a difficulty in drawing 

 the breath." Further this writer says, "That the flowers, either fresh <ir 

 dried, are good for inflammation of the eyes, and that pieces of the root 

 are worn as a charm against scrofula. By Columella the Quince is highly 

 spoken of, and he says that it was regarded as one of the most pleasant 

 and wholesome fruits. The Quince is said to have been introduced to 

 England towards the end of the sixteenth century, and soon became 

 popular on account of its supposed medicinal properties The celebrated 

 philosopher, Lord Bacon, appears to have held the fruit in great esteem, 

 as in his writings he says that it is good for strengthening the stomach. 

 Gerard, writing a few years after its introduction to England, informs us 

 that in his time the Quince was generally planted in hedges, the fruit 

 being used for making marmalade. This marmalade was a very popular 

 preparation for a long period in England, chiefly on account of its 

 supposed medicinal virtues. After a time the Quince seems to have lost 

 its popularity in the United Kingdom, and latterly it is but little 

 cultivated. 



USES. 



In many parts of the south of Europe the Quince is a very popular 

 fruit, and it is largely used in various ways. This fruit is also very 

 popular in Australasia, and is cultivated to some extent in all the colonies. 

 Considerable quantities are used in making jam, jelly, and marmalade, 

 and by many these conserves made from Quinces are considered to be 

 superior to those obtained from any other fruit. In making jam the 

 fruit is pared, quartered, and cored, and boiled steadily for eight or ten 

 hours, adding twelve ounces of sugar to each pound of fruit. For jelly 

 the fruit is preserved in the same way and then boiled for several hours, 

 after which the juice should be strained through a jelly bag or piece of 

 folded muslin. A pound of white sugar should then be added to every 

 pint of juice, and boil till the mass becomes jelly. In making marmalade 

 only perfectly ripe fruit should be used, and this must be prepared as 

 for jam and jelly. Care, however, must be taken to save all the pips, as 

 they abound in mucilage, and greatly improve the marmalade. Place the 

 fruit and pips in large jars, which should be stood in water, and this 

 must be boiled till the Quinces are quite soft. The pulp must then be 

 strained through a tine sieve, and three-quarters of a pound of white 

 sugar should be added to every pound of fruit. The sugar should be 

 boiled to a syrup before it is used. After mixing the sugar the pulp 

 should be boiled for an hour, and then it will be ready for placing in the 

 jars. The word marmalade is derived from the Portuguese name of the 

 Quince, marmdo. The fruit is commonly used fresh for culinary 

 purposes, and many people are very partial to Quinces when utilized for 

 tarts, puddings, and when stewed. The Quince can also be turned to 

 good account for making cider, or wine as it is sometimes called. This is 

 made in precisely the same way as Apple cider, and for full directions see 

 article upon the Apple, volume 1. Another method is to add a gallon of 



