No. 129. 1 575 



dred. Tlie}^ are cliieflj remarkable for the presence of an astrin- 

 gent principle, and they are by some reckoned febrifuges. The 

 roots of some of them have been used for tanning. The leaves 

 of the arctic rubus, (raspberry,) ar^^ '^he rosa rubinosa. are em- 

 ployed as substitutes for tea. They are employed medicinally 

 in many cases. 



Mr. Van Wyck — The proposer of the subject being absent from 

 indisposition, I will make a few remarks by way of opening our 

 conversation to-day on the matters before us. The quince tree is 

 one of low, bushy, spreading shape, full of leaves, and these 

 pretty large, and of a deep green, the fruit roundish and oblong, 

 rather of an austere but aromatic flavor. It is a native of Austria 

 and other parts of Europe. It is supposed to have had its origin 

 in Candia, an island of the Mediterranean, and known as ancient 

 Crete. Cydonia is the name of one of its principal cities, hence 

 the scientific name of the fruit pomum Cydonia. The limbs grow 

 crooked, unshapely, and are apt to twist into one another. This 

 natural habit of the plant cannot be corrected to any advantage 

 by art. Let nature take its conrse in this, experience has proved 

 it to be the best, very little pruning, except taking out old de- 

 caying wood, and useless shoots and suckers. The quince is 

 raised from seeds, layers, and cuttings — require a very rich and 

 moist soil. It is customary not only in our country, but in Eu- 

 rope, to plant them on the margins of brooks, rivulets, and in 

 vales that are rather low, if not swampy. The appearance of 

 the plant while growing, and after attaining some size, its dark, 

 thick, luxuriant foliage, large, thick limbs, all show that it re- 

 quires and absorbs much moisture. No doubt the plant would 

 grow on high, rich ground, and bear good fruit, but not as fine as 

 in soil differently located. The quince is not eaten in a raw state ; 

 the pulp is hard and uninviting ; juice harsh, but cooking in any 

 way there is hardly any fruit that equals it, to mix with pears 

 or apples for pies, tarts, jellies, and preserves, properly sweetened 

 and cooked, they impart their high aromatic flavor to every- 

 thing. As a dessert in any shape, they are unequalled. As pre- 

 serves, they should be previously immersed for ten minutes, in 

 boiling w'ater, this prevents them from becoming hard. The 

 French make great use of the quince : they make a very good 



