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Updated: May 13, 2025
To make Quinces for Pies. Wipe the Quinces, and put them into a little vessel of swall Beer when it hath done working; stop them close that no air can get in, and this will keep them fair all the year and good. The best way to break sweet Powder.
The Argument of the Physicians, that they bind People, is hereby contradicted, unless we allow the Quinces to differ in the two Countries. The least Slip of this Tree stuck in the Ground, comes to bear in three years. A Peach falling on the Ground, brings a Peach-Tree that shall bear in three years, or sometimes sooner.
The commonest oak is a low, scrubby bush. The "cedars of Lebanon" have almost disappeared. The carob tree, white poplar, a thorn bush, and the oleander are found in some localities. The principal fruit-bearing trees are the fig, olive, date palm, pomegranate, orange, and lemon. Grapes, apples, apricots, quinces, and other fruits also grow here.
Wash and wipe the quinces; cut them in small pieces, and take out the seeds carefully; have your kettle cleaned and half full of water; throw the quinces and seeds in till you get it full; cover them over and let them boil till very soft; mash them well and strain them; to every pint of juice put a pound of sugar; clean the kettle again, pour in the juice and sugar, and let it boil till it forms a jelly; it should be put into tea-cups, if you want to turn it out whole, with brandy papers on top, and pasted over.
Or take red roses and moulin, of each a handful; cypress roots two drachms; make a bag, boil it in red wine and apply it to the belly. Or use the plaster bread or stomach ointment. If the cause be cold, and the excrements white give syrup of mastich and quinces, with mint-water.
It requires a good deal of skill to cook quince preserves just right. If you cook them too much they are red instead of a beautiful salmon shade, and they become shriveled, dry and tart, even in the sweetest syrup, instead of full and mealy, and sweet. Weigh a pound of sugar for each pound of fruit. Wipe each quince carefully with a coarse linen towel. Peel, quarter and core the quinces.
QUINCE WINE. Gather the quinces in a dry day, when they are tolerably ripe; rub off the down with a linen cloth, and lay them in hay or straw for ten days to perspire. Cut them in quarters, take out the cores, and bruise them well in a mashing tub with a wooden pestle. Squeeze out the liquid part by degrees, by pressing them in a hair bag in a cider press.
There were oysters and turkey salad and Virginia ham. In the little spaces between the more important dishes there were pickles and preserves stuffed mangoes and preserved quinces and currant jelly. And in the centre of the table was the beautiful birthday cake frosted by Virginia's dainty fingers and brilliant with its thirty-three lighted candles.
He refers to almost every fruit and vegetable and meat that we now use to cabbages, leeks, turnips, asparagus, beans, beets, peas, lettuces, radishes, mushrooms, truffles, pulse, lentils, among vegetables; to pheasants, ducks, doves, geese, capons, pigeons, partridges, peacocks, Numidian fowls, cranes, woodcocks, swans, among birds; to mullets, lampreys, turbots, oysters, prawns, chars, murices, gudgeons, pikes, sturgeons, among fish; to raisins, figs, quinces, citrons, dates, plums, olives, apricots, among fruit; to sauces and condiments; to wild game, and to twenty different kinds of wine; on all of which he expatiates like an epicure.
Pomegranates are preserved by sticking their twigs in jars of sand, quinces and sparrow apples are strung together and hung up, but the late maturing Anician pears are best preserved in boiled must.
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