144 Gleanings in Old Garden Literature. 



deposition from its antique rank among its 

 peers, for it is a noble ingredient in an apple 

 tart in the proportion of one to twelve, and 

 as a conserve it is quite sui generis. 



Recipes for pickling quinces are very usual 

 in early collections. The fruit thrives best 

 in the immediate neighbourhood of running 

 water, and it requires a boat to gather it 

 from the branches of the trees overhanging 

 the Wandle in Surrey. 



It is singular that the flesh of the quince in 

 texture and odour resembles the pine, whose 

 partiality for water it partakes, while it leaves 

 behind on the palate a flavour similar to an 

 onion. 



"Quinces," says Breton, in his Fatttastic&s (1626), 



under September, "should not be kept with other 

 fruit, for the scent is offensive both to the other fruit, 

 and to them that keep it, or come amongst it ; there- 

 fore lay them by themselves in sweet straw, where 

 they may have Ayr enough ; they must be packt with 

 Medlars, and gathered with Medlars." 



A reference to the present writer's Mono- 

 graph on Cookery in this series, where he 

 furnishes a Selection of Recipes, will at once 



