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Much superior in size, color, flavor and fragrance, to our own domestic quince. In keeping qualities and a firmness of flesh that will bear long distance transportation without injury, it is fully equal to the northern quince. In a deep-toned richness of color, perfection of shape and smoothness of skin, these peerless quinces are veritable apples of gold!
The cathedral, however, is still standing, and in fair preservation. It dates from A.D. 1655. There is also a Roman Catholic colony and church. The latter stands in a large garden, celebrated for its quinces and apricots. Lastly, the English Church Missionary Society have an establishment here under the direction of the Rev. Dr.
Especially in the matter of jelly-making and marmalade. Further a quince pudding is in the nature of an experience so few have ever heard of it, so much fewer made or tasted it. The making requires very ripe quinces begin by scrubbing them clean of fuzz, then set them in a deep pan, cover, after adding a tablespoonful of water, and bake slowly until very soft.
And then there were apple pies, and peach pies, and pumpkin pies; besides slices of ham and smoked beef; and moreover delectable dishes of preserved plums, and peaches, and pears, and quinces; not to mention broiled shad and roasted chickens; together with bowls of milk and cream, all mingled higgledy-piggledy, pretty much as I have enumerated them, with the motherly teapot sending up its clouds of vapor from the midst Heaven bless the mark!
This will prevent them from hardening, Put the parings, cores, and seeds into a preserving kettle, cover them with the water in which you coddled the quinces, and boil them an hour, keeping them closely covered all the time. To every pint of this liquor allow a pound of loaf-sugar; and having dissolved the sugar in it, put it over the fire in the preserving kettle.
If the humours be hot and sharp, give the syrup of pomegranates, currants and coral, and apply to the belly the plaster of bread, the stomach cerate, or bread dipped in hot wine; or take oil of mastich, quinces, mint, wormwood, each half an ounce; of nutmegs by expression, half a drachm; chemical oil of mint, three drops.
If you wish to use it soon, put it warm into moulds, and when if is cold, set the moulds in lukewarm water, and the marmalade will turn out easily. Have fine ripe quinces, and pare and core them. Cut them into pieces, and weigh them; and to each pound of the cut quinces, allow half a pound of the best brown sugar.
There's a very fine beefsteak, fricasseed chickens, stewed oysters, sliced ham, cheese, preserved quinces, with the usual complement of bread and toast, and muffins, and dough-nuts, and new-year-cake, and plenty of butter likewise salt and pepper likewise tea and coffee, and sugar likewise " "Hush!" said the girl.
Take one scruple of ol. ammoniac, one drachm of treacle, half an ounce of conserve of roses and make an electuary with syrup of myrtle, or if the discharge be of long standing take two drachms of matrix, one drachm of olilanum troch. de carbara, a scruple of balustium; make into a powder and form into pills with syrup of quinces, and take one before every meal.
To make white Marmalet of Quinces. Take unpared Quinces, and boil them whole in fair water, peel them and take all the pap from the core, to every pound thereof add three quarters of a pound of Sugar, boil it well till it comes well from the pans bottom, then put it into boxes. To make Marmalet of any tender Plum.
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