QUINCE. 149 
it is subsequently removed into casks till it becomes 
fine ; it is then racked off into other vessels, leaving 
the lees behind. As soon as the fermentation has 
ceased, the casks are filled up with other cider, and 
the bung-holes are closed. 
Cider is a more acid liquor than perry, and, gene- 
rally speaking, is a wholesome and pleasant drink dur- 
ing the heats of summer ; but the harsher kinds, or 
those which are prepared in leaden vessels, if freely 
drunk, are the cause of colics and other painful com- 
plaints. By distillation from cider an ardent spirit may 
be obtained. This has an unpleasant flavour, of which, 
however, it may be deprived by a certain process with 
charcoal. By boiling the fresh juice of apples, and 
afterwards fermenting it, a 'wine may be made, which, 
when three or four years old, is said to acquire both the 
colour and flavour of Rhenish wine. 
163. The QUINCE is a somewhat pear-shaped fruit, which 
is supposed to have been originally imported into this country 
from the island of Crete. 
The quince-tree (Pyrus cydonia), is low and bushy. Its 
leaves are oval, entire, and whitish beneath. The flowers are 
large, of pale red or white colour, and do not grow in bunches, 
but each on a separate stalk. 
Though quinces have an austere taste, and are not 
eatable when raw, they lose a considerable portion of 
their harshness if prepared in any manner by heat ; 
and, when mixed with other fruit in cookery, they 
communicate a very pleasant flavour. Hence it is that 
they are often mixed with apples in pies. Quinces are 
also boiled and eaten with sugar; made into marmalade, 
and preserved in syrup either whole or in halves. The 
juice of quinces, boiled with sugar, was formerly used as 
a medicine, but of late years it has been nearly discon- 
tinued. A proportion of one quart of the juice, mixed 
with a pound of sugar, and fermented, yields a deli- 
cious wine. On the Continent, a celebrated liqueur is 
prepared from this juice, in combination with sugar 
