

QUINCE. .321 



nausea, vomiting, &c. Lord Bacon says, " It is certain 

 that the use of quinces is good to strengthen the stomach; 

 but we take them to be better, if they be used in that 

 which they call quiddeny of quinces, than in the bodies of 

 quinces themselves, because they lie heavy in the sto- 

 mach ; but those quiddenies are best taken after meals 

 alone; before meals, dipped in vinegar." 



Quinces grow in such abundance in some parts of the 

 wealds of Sussex, as- to enable private families to make 

 quince-wine in quantities of from one to two hundred 

 gallons in a season. It is an agreeable wine, that im- 

 proves much by keeping, and is greatly esteemed by 

 asthmatic persons. A gentleman residing at Horsham, 

 in Sussex, assured the author that he was not only re- 

 lieved in an asthmatic complaint of long standing, but 

 completely restored to his health by the use of this wine, 

 which was made after the following receipt : 



" Cut large quinces in quarters, and core them, as the 

 seeds give the wine an unpleasant flavour ; grind them in 

 the same manner as apples for cider, and put to every 

 gallon of pummis a gallon of water ; let it stand a day or 

 two, then strain it off. Should the pummis smell very 

 strong of the fruit, it will bear a little more water, and to 

 every gallon put three pounds and a quarter of moist 

 sugar; tun it, and stop it quite close in the following 

 March ; rack it off; cleanse the cask from the sedi- 

 ment, and put it back again ; and in the second year 

 bottle it off." 



Quince-marmalade is greatly admired by those who are 

 fond of the fruit. It is the most esteemed among' the 

 various comfits which the Greeks and other Christians in 

 the Levant offer their guests. 



The Portugal quince is reckoned the best. In the 

 pruning of the quince-tree little is required, except to 



