Chap. XX.Cydonia.Quinces.Wee haue some diuersities of Quinces, although not many, yet more then our elder times were acquainted with, which shall be here expressed.The Quince tree groweth oftentimes to the height and bignesse of a good Apple tree, but more vsually lower, with crooked and spreading armes and branches farre abroad, the leaues are somewhat round, and like the leaues of the Apple tree, but thicker, harder, fuller of veines, and white on the vnderside: the blossomes or flowers are white, now and then dasht ouer with blush, being large and open, like vnto a single Rose: the fruit followeth, which when it is ripe is yellow, and couered with a white cotton or freeze, which in the younger is thicker and more plentifull, but waxeth lesse and lesse, as the fruit ripeneth, being bunched out many times in seuerall places, and round, especially about the head, some greater, others smaller, some round like an Apple, others long like a Peare, of a strong heady sent, accounted not wholsome or long to be endured, and of no durabilitie to keepe, in the middle whereof is a core, with many blackish seedes or kernels therein, lying close together in cels, and compassed with a kinde of cleare gelly, which is easier seene in the scalded fruit, then in the raw.The English Quince is the ordinarie Apple Quince, set downe before, and is of so harsh a taste being greene, that no man can endure to eate it rawe, but eyther boyled, stewed, roasted or baked; all which waies it is very good.The Portingall Apple Quince is a great yellow Quince, seldome comming to bee whole and faire without chapping; this is so pleasant being fresh gathered, that it may be eaten like vnto an Apple without offence.The Portingall Peare Quince is not fit to be eaten rawe like the former, but must be vsed after some of the waies the English Quince is appointed, and so it will make more dainty dishes then the English, because it is lesse harsh, will bee more tender, and take lesse sugar for the ordering then the English kinde.The Barbary Quince is like in goodnesse vnto the Portingall Quince last spoken of, but lesser in bignesse.The Lyons Quince.The Brunswicke Quince.The Vse of Quinces.There is no fruit growing in this Land that is of so many excellent vses as this, seruing as well to make many dishes of meate for the table, as forbanquets, and much more for the Physicall vertues, whereof to write at large is neither conuenient for mee, nor for this worke: I will onely briefly recite some, as it were to giue you a taste of that plenty remaineth therein, to bee conuerted into sundry formes: as first for the table, while they are fresh (and all the yeare long after being pickled vp) to be baked, as a dainty dish, being well and orderly cookt. And being preserued whole in Sugar, either white or red, serue likewise, not onely as an after dish to close vp the stomacke, but is placed among other Preserues by Ladies and Gentlewomen, and bestowed on their friends to entertaine them, and among other sorts of Preserues at Banquets. Codimacke also and Marmilade, Ielly and Paste, are all made of Quinces, chiefly for delight and pleasure, although they haue also with them some physicall properties.We haue for the vse of physicke, both Iuyce and Syrupe, both Conserue and Condite, both binding and loosening medicines, both inward and outward, and all made of Quinces.The Ielly or Muccilage of the seedes, is often vsed to be laid vpon womens breasts, to heale them being sore or rawe, by their childrens default giuing them sucke.Athenæus reciteth in his third booke, that one Philarchus found, that the smell of Quinces tooke away the strength of a certaine poison, calledPhariacum. And the Spaniards haue also found, that the strength of the iuyce of white Ellebor (which the Hunters vse as a poyson to dippe their arrow heads in, that they shoote at wilde beasts to kill them) is quite taken away, if it stand within the compasse of the smell of Quinces. And also that Grapes, being hung vp to bee kept, and spent in Winter, doe quickly rot with the smell of a Quince.
Chap. XX.Cydonia.Quinces.Wee haue some diuersities of Quinces, although not many, yet more then our elder times were acquainted with, which shall be here expressed.The Quince tree groweth oftentimes to the height and bignesse of a good Apple tree, but more vsually lower, with crooked and spreading armes and branches farre abroad, the leaues are somewhat round, and like the leaues of the Apple tree, but thicker, harder, fuller of veines, and white on the vnderside: the blossomes or flowers are white, now and then dasht ouer with blush, being large and open, like vnto a single Rose: the fruit followeth, which when it is ripe is yellow, and couered with a white cotton or freeze, which in the younger is thicker and more plentifull, but waxeth lesse and lesse, as the fruit ripeneth, being bunched out many times in seuerall places, and round, especially about the head, some greater, others smaller, some round like an Apple, others long like a Peare, of a strong heady sent, accounted not wholsome or long to be endured, and of no durabilitie to keepe, in the middle whereof is a core, with many blackish seedes or kernels therein, lying close together in cels, and compassed with a kinde of cleare gelly, which is easier seene in the scalded fruit, then in the raw.The English Quince is the ordinarie Apple Quince, set downe before, and is of so harsh a taste being greene, that no man can endure to eate it rawe, but eyther boyled, stewed, roasted or baked; all which waies it is very good.The Portingall Apple Quince is a great yellow Quince, seldome comming to bee whole and faire without chapping; this is so pleasant being fresh gathered, that it may be eaten like vnto an Apple without offence.The Portingall Peare Quince is not fit to be eaten rawe like the former, but must be vsed after some of the waies the English Quince is appointed, and so it will make more dainty dishes then the English, because it is lesse harsh, will bee more tender, and take lesse sugar for the ordering then the English kinde.The Barbary Quince is like in goodnesse vnto the Portingall Quince last spoken of, but lesser in bignesse.The Lyons Quince.The Brunswicke Quince.The Vse of Quinces.There is no fruit growing in this Land that is of so many excellent vses as this, seruing as well to make many dishes of meate for the table, as forbanquets, and much more for the Physicall vertues, whereof to write at large is neither conuenient for mee, nor for this worke: I will onely briefly recite some, as it were to giue you a taste of that plenty remaineth therein, to bee conuerted into sundry formes: as first for the table, while they are fresh (and all the yeare long after being pickled vp) to be baked, as a dainty dish, being well and orderly cookt. And being preserued whole in Sugar, either white or red, serue likewise, not onely as an after dish to close vp the stomacke, but is placed among other Preserues by Ladies and Gentlewomen, and bestowed on their friends to entertaine them, and among other sorts of Preserues at Banquets. Codimacke also and Marmilade, Ielly and Paste, are all made of Quinces, chiefly for delight and pleasure, although they haue also with them some physicall properties.We haue for the vse of physicke, both Iuyce and Syrupe, both Conserue and Condite, both binding and loosening medicines, both inward and outward, and all made of Quinces.The Ielly or Muccilage of the seedes, is often vsed to be laid vpon womens breasts, to heale them being sore or rawe, by their childrens default giuing them sucke.Athenæus reciteth in his third booke, that one Philarchus found, that the smell of Quinces tooke away the strength of a certaine poison, calledPhariacum. And the Spaniards haue also found, that the strength of the iuyce of white Ellebor (which the Hunters vse as a poyson to dippe their arrow heads in, that they shoote at wilde beasts to kill them) is quite taken away, if it stand within the compasse of the smell of Quinces. And also that Grapes, being hung vp to bee kept, and spent in Winter, doe quickly rot with the smell of a Quince.
Wee haue some diuersities of Quinces, although not many, yet more then our elder times were acquainted with, which shall be here expressed.
The Quince tree groweth oftentimes to the height and bignesse of a good Apple tree, but more vsually lower, with crooked and spreading armes and branches farre abroad, the leaues are somewhat round, and like the leaues of the Apple tree, but thicker, harder, fuller of veines, and white on the vnderside: the blossomes or flowers are white, now and then dasht ouer with blush, being large and open, like vnto a single Rose: the fruit followeth, which when it is ripe is yellow, and couered with a white cotton or freeze, which in the younger is thicker and more plentifull, but waxeth lesse and lesse, as the fruit ripeneth, being bunched out many times in seuerall places, and round, especially about the head, some greater, others smaller, some round like an Apple, others long like a Peare, of a strong heady sent, accounted not wholsome or long to be endured, and of no durabilitie to keepe, in the middle whereof is a core, with many blackish seedes or kernels therein, lying close together in cels, and compassed with a kinde of cleare gelly, which is easier seene in the scalded fruit, then in the raw.
The English Quince is the ordinarie Apple Quince, set downe before, and is of so harsh a taste being greene, that no man can endure to eate it rawe, but eyther boyled, stewed, roasted or baked; all which waies it is very good.
The Portingall Apple Quince is a great yellow Quince, seldome comming to bee whole and faire without chapping; this is so pleasant being fresh gathered, that it may be eaten like vnto an Apple without offence.
The Portingall Peare Quince is not fit to be eaten rawe like the former, but must be vsed after some of the waies the English Quince is appointed, and so it will make more dainty dishes then the English, because it is lesse harsh, will bee more tender, and take lesse sugar for the ordering then the English kinde.
The Barbary Quince is like in goodnesse vnto the Portingall Quince last spoken of, but lesser in bignesse.
The Lyons Quince.
The Brunswicke Quince.
The Vse of Quinces.There is no fruit growing in this Land that is of so many excellent vses as this, seruing as well to make many dishes of meate for the table, as forbanquets, and much more for the Physicall vertues, whereof to write at large is neither conuenient for mee, nor for this worke: I will onely briefly recite some, as it were to giue you a taste of that plenty remaineth therein, to bee conuerted into sundry formes: as first for the table, while they are fresh (and all the yeare long after being pickled vp) to be baked, as a dainty dish, being well and orderly cookt. And being preserued whole in Sugar, either white or red, serue likewise, not onely as an after dish to close vp the stomacke, but is placed among other Preserues by Ladies and Gentlewomen, and bestowed on their friends to entertaine them, and among other sorts of Preserues at Banquets. Codimacke also and Marmilade, Ielly and Paste, are all made of Quinces, chiefly for delight and pleasure, although they haue also with them some physicall properties.We haue for the vse of physicke, both Iuyce and Syrupe, both Conserue and Condite, both binding and loosening medicines, both inward and outward, and all made of Quinces.The Ielly or Muccilage of the seedes, is often vsed to be laid vpon womens breasts, to heale them being sore or rawe, by their childrens default giuing them sucke.Athenæus reciteth in his third booke, that one Philarchus found, that the smell of Quinces tooke away the strength of a certaine poison, calledPhariacum. And the Spaniards haue also found, that the strength of the iuyce of white Ellebor (which the Hunters vse as a poyson to dippe their arrow heads in, that they shoote at wilde beasts to kill them) is quite taken away, if it stand within the compasse of the smell of Quinces. And also that Grapes, being hung vp to bee kept, and spent in Winter, doe quickly rot with the smell of a Quince.
There is no fruit growing in this Land that is of so many excellent vses as this, seruing as well to make many dishes of meate for the table, as forbanquets, and much more for the Physicall vertues, whereof to write at large is neither conuenient for mee, nor for this worke: I will onely briefly recite some, as it were to giue you a taste of that plenty remaineth therein, to bee conuerted into sundry formes: as first for the table, while they are fresh (and all the yeare long after being pickled vp) to be baked, as a dainty dish, being well and orderly cookt. And being preserued whole in Sugar, either white or red, serue likewise, not onely as an after dish to close vp the stomacke, but is placed among other Preserues by Ladies and Gentlewomen, and bestowed on their friends to entertaine them, and among other sorts of Preserues at Banquets. Codimacke also and Marmilade, Ielly and Paste, are all made of Quinces, chiefly for delight and pleasure, although they haue also with them some physicall properties.
We haue for the vse of physicke, both Iuyce and Syrupe, both Conserue and Condite, both binding and loosening medicines, both inward and outward, and all made of Quinces.
The Ielly or Muccilage of the seedes, is often vsed to be laid vpon womens breasts, to heale them being sore or rawe, by their childrens default giuing them sucke.
Athenæus reciteth in his third booke, that one Philarchus found, that the smell of Quinces tooke away the strength of a certaine poison, calledPhariacum. And the Spaniards haue also found, that the strength of the iuyce of white Ellebor (which the Hunters vse as a poyson to dippe their arrow heads in, that they shoote at wilde beasts to kill them) is quite taken away, if it stand within the compasse of the smell of Quinces. And also that Grapes, being hung vp to bee kept, and spent in Winter, doe quickly rot with the smell of a Quince.