T be Orchard, 
589 
Some ions arc fkrt ft to icald tor Codlins, and are taken ro coole the fto- 
rnacke, as well as to pleafe the carte, hauing Rofewater and Sugar put to 
them. 
Some forts are bed to make Cider of, as in the Weft Countrey of Eng- 
land great quantities, yea many Hogfheadsand runnesfullaremade,efpe- 
cially to bee carried to the Sea in long voyages, and is found by experience 
to bee of excellent vfe, to mixe with water for beuerage. Ir is vfually feene 
that thofe fruits that are neither fit to eateraw, roafted,nor baked, are fitteft 
for Cider, and makethebefh 
The iuice of Apples Iikewifc, asof pippins, and pearemaines, is ofvery 
good vfe in Melancholicae difeafes, helping to procure mirth, and to expell 
heauinefie. 
Thediftilled water of the fame Apples isofthelikeeffetft. 
There is a fine fwcctoyntmcnt made of Apples called Pmutum , which is 
much vfed to helpechapt lips,or hands, or for the face, orany other part of 
the skinne that is rough with winde,or any other accident, to fupple them, 
and make them fmooth. 
Eehaucfomediuerfitiesof Quinces, although not many, yet more then 
ourcldertimes were acquainted with, which (hall be here exprefled. 
ThcQdncetree groweth oftentimes to the height and bignefle of a 
good Apple tree, but more vfually lower, with crooked and fpreading armes and 
.branches farre abroad, the leaues are fomewhat round, and like the leaues of the Ap- 
ple tree, but thicker, harder, fuller of veines, and white on the vnderfide: theblof- 
fames or flowers are white, now and then dafht ouer with blufh, being large and open, 
like vnto a (ingle Rofe : the fruit followeth, which when it is ripe is yellow, and co- 
uered with a white cotton or freeze,- which in the younger is thicker and more plenti- 
ful!, but vvaxeth Idle and lefte, as the fruit ripeneth, being bunched out many times in 
feuerall places, and roundjcfpecially about the head, fome greater, others ftnallef, 
forne round like an Apple, others long like a Peare, of a ftrong heady fenr, accounted 
nor wholfome or long to be endured, and of no durabilitie tokeepe, in the middle 
whereof isacore,withmanyblackifhfeedesor kernels therein, lying clofe together 
in cels, and compared with a kinde of deare gelly, which is cafier feene in the fealded 
fruit, then in the raw. 
The Englifh Quince is the ordinarie Apple Quince, fet downe before, and is of fo 
harfh a tafte being greene, that no man can endure to eate it rawe, but eyther boyled, 
ftewed, roafted or baked; all which waies it is very good. 
ThcPortingall Apple Quince is a great yellow Qmnce, feldomecommingtobee 
whole and faire without chapping; this is fo pleafant being frcfli gathered, that it may 
be eaten like vnto an A pple without offence. 
The Portingall Peare Quince is not fit to be eaten rawe like the former, buttnuft be 
vfed after fome of the waies the Englifh Quince is appointed, and fo it will make more 
dainty diflies then the Englifh, becaufe it is lefte harib, will bee more tender, and take 
lefle iugar for the ordering then the Englifh kinde. 
The Barbary Qmnce is like in goodnefle vnto the Portingall Quince laftfpoken of, 
butlefler in bignefle. 
The Lyons Quince. 
The Brunfwicke Qmnce. 
CyAonh. Quinces. 
TheVfeof Quinces^ 
There is no fruit growing in this Land that is of fo many excellent vfes 
as this, feruing as well to make many diflies of meate for the table, as for 
D d d baa-; 
