680 [Assembly 



good market strawberry of large size and a prolific bearer, but 

 inferior in flavor to many others. The aroma of the strawberry 

 ii entirely resident in the smface or cutis, and this is materially 

 increased by the addition of small doses of tannic acid added to 

 the beds in a very diluted state. • One gallon of bark liquor added 

 to one hundred gallons of water is quite strong enough for this 

 purpose and adds materially to the quality and product. 



Professor Mapes. — The quince is supposed to be a native of 

 Europe. In its natural state it is a crooked, rambling bush 

 of eight to ten feet high. The upper side of its leaf is green; 

 its under side of a more whitish tone, bearing fruit on the shoots 

 of the same year's growth. The fruit is large, of an orange tone of 

 color, austere and disagreeable in its taste, but possessing fine 

 aroma. When in fruit this tree is very beautiful, and in appear- 

 ance, not unlike the orange. It is used in some parts of Europe 

 for hedges and fence for gardens and vineyards. The quince 

 should be planted from ten to twelve feet apart ; it may be graft- 

 ed under the bark in early spring, or budded in August or Sep- 

 tember. It seems first to have attracted notice in the city of 

 Sidon, in Crete or Candia, hence its botanical name Cydonia. 

 " Quince," says Columella, " not only yields pleasure but health." 



Uses. — For confections the quince is a general favorite, being 

 used for preserves, marmalades, sauces, syrups, jellies and for 

 drying. It imparts a fine flavor to other fruits. Water in which 

 quinces have been steeped for a few hours makes a good wine 

 when properly treated with sugar. 



The juice of the quince is a remedy for nausea. Quince stocks 

 are used for grafting pears. The fruit is not eaten in the raw 

 itate except for medical purposes, and it has the reputation of 

 being useful in that state for asthma and some other diseases. 

 Dr. Phillips recommends the following quince wine for asthma 

 and states cases of cures performed by it. Cut up the Quinces, 

 extract the seeds and grind the flesh to a pomace, add one gallon 

 of water to each gallon of pomace ; after standing two days press 

 out the fluid and, to every gallon of liquor thus prepared, add 

 three aud-a-half pounds of sugar. The liquor is to be placed in 



