.

14,52, V in i V _Of the Hiﬂoric of Plants. L1 13.}-

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M4114: Cotancat The Quince tree».

q The Dtﬁrtftiaﬁ.

THe Q.‘uince-_tree is not greagbut gr0W_°’.k:: and many times in mane: of a {bulb 3 “_ ‘S uered witha rugged barke, which bath. on it n0: and then certain lcalcs : it fprcadeth his P0"§an in compaﬂe like othertrces, about wh1€b on . ., \_ _. . leaues fornewhat round like thofe of the Comm“. ' ’ §;f - Apple tree, greene and frnoorh aboue, aﬂdf“ W f 1/1} ‘ ' l ‘ neath loft and white : the ﬂours be ofarwhlte at ll/"' V ,. . _ pn a It I . . ple colour . the fruit ls like an APP“: auiﬁwémnc '- I ~ rnany times it hath certain embowc _& ‘re ' fol; A A — dl'ullions:lt dlﬂereth ln falhlon and blgﬂﬁ » e_ fomequinces are lelfer and round, trufi VP mag” ther at the top with wrinckles, others 100%“ » * , greater: the third fortbcof amiddle.manncT_ ﬁe‘ t . twixt both ; they are all of them fer with a (bin /5’ ‘-

A,./ la ’ - _ 7 I ff,//I a cotton or freefe,and be of the colour of gold, g

V « ’ hurrfull to the head by reafon of their .ng

l » fmell ; they all lilccwife haue a lrinde of ch°l‘]‘ac_ tart ; the pulp within is yellow, and the feed '> W lril‘h,lying inhard skins as do the kernels °f°‘ applest i

‘,3 .

1]‘ T6: Place. _ id, The Quince groweth in gardens and arch! ' and is planted oftentiln_evs in hedges and F‘? belonging to Gardens and Vineyards :1! teth to grow on plain and euen grounds, what moiii wirhall. ’

y * , pi e; rmfzm. 'fl;xcl’c apples be ripe in the fall of the leafe,and chieﬂy in Oftober.

‘ ‘ - _ 1; T5: Names. . y _ Thctree is called in Greelc ;»m:m.re...-la: in Lal:iD<':,M4/w Cmma : in Engliﬂ'l,Quincettc¢= ; 15; The fruit is named Minn lialimg ; Malmri Coloa2eum,Pom:a‘m Cy£{0ﬁi#m,and many times cydouiuﬁm C

€3'e‘t4hy addition ; by which nameit is knowne to the A othecaries: it is called in high-17"‘, gr &utt_ten,muietmopfell,or mltteuoplfel: in low.Dutc lmueappcls in Italian, mu cg:t€"" S patllﬂ1,Coa’b}a>x:,Mem&rilI:a:,and Marnie!/as .- in Frcn‘ch,—,Pemme dc rangg .- in;Engli{h,Ql““‘°'

p {I 7725 Temperature and Veﬁuer. » V A Q.“P“5°5 b~ Cold _&c dry in the fecond degree,and alfo very much blndlng,efpecla‘lly_Wh“l1{ Dz; be raw ; they haue lzkewife in them a certain fuperﬂuous and excternental mo?illure,whlch W ‘

filffer them to lie long without rotting : they are {eldorn eaten raw,heing roﬂed or baked ‘hey are

more pleafant. B V The)’ ﬁ_‘C“€§‘l“3“ ‘ﬁg tﬁ0fhacl<,{lay vomiringﬁop laslrs and alfo the blond y ﬂixo yen. C Tfhchy a_re good hfpr tlwﬁ; that fpir or vomit blond, and forwomen alfo that haue too gm“? t o t elr monet ycour es. s _ .~ .y Simeon S ct/91' Writcth,that the womanwirh childe that eateth many Q7_uinces during the “me of hertbreedingfhall bring forth wife children and of good vl]Cl€’l‘l}.2.lldlIlg. n the E The Marmalad or Cotiniat made of quinces and fugar is good and proﬁ table to fireﬂgthéa,-eta ftom’ac‘;i:,thatit may retain and keep the meat therein vntill it be _pea‘fe6tly_digel‘ied gill’ air‘? ‘Egg all kindes of fluxes both of the belly and other par-ts,and alIl.'l‘o X,/x,-‘llgch {jgginlat ts m y in this manner: a cum’ F Take faire Quinces,paire tllem,‘eut them in pie.t:es,a.l1d cal’: away the core, then put Vmouﬂ be pound of Quinces a pound of Sugar, and to euery pound of Sugar a pirate of water : “then: 1“ ough boiled together ouer a Hail ﬁre till they be very f0&;El3€l1l€E it be {trained or rather rubbﬁd E1.“ 1; be

a firalller or an hairy .Slv'e,;whlch; is better, and thenfet .1:‘CQ’L‘T€,l' tmzﬁre to bO1le3gé‘z‘ln~€:Vﬂm ma},

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L, I B_ 5, Of the Hlﬁorle of Plants. 14.53 ﬁi p,and as it cooleth put theretoa little Role Water, and a few grairles ofmuske mingled tOgcthc,)“,hichwm giuc agoodlyrtalie to the Corlnlat. This 1.8 the way to make Mar: malad. A . . Take whole Quince; and boile them in water vntil they be as foft as 2 fcalded codllng or apple, then pm Qﬂ-‘the skiniand cut of [be ﬂe{h,and f’tamp it lna fione.m01‘ter,then ﬂralne It as you did the Cotgniat. afterward put in in a pan to dry,but not to lecth at all, and vnto euerypound of the '

ﬁfh ofquincbs put three quarters ofa pound offugafaand l“ the Goohng Y0“ ma)’ Pm 1“ ‘dc W3‘ ‘Cr and a lime muske,8S was laid before. i ~ . ~ _ _ - - _ A There is boigedwith Quince; oile,_WhiCh therefore is caII.€d_1ﬂ _G1'eeke Melmon or olle of Qum- cesswhich we vfe,faith Dzafwrz'de:,{O Of‘ “SW6 haue need ofﬂ. b1‘}d”‘g ‘h"‘g- _ _- _ V . The feed ofquinces tempered with water doth make a mtlfcllagev 0’ “mng like 716")’; Which

eingheld in the mourh,is maruellous good to take away the roughnelfe of the tongue in hot but- I1in'l . . ‘ . . . _%he‘?‘;_::I5m is good to bc [aid vpon burnings and fcaldlngs,and to be put into cllﬂers agalnﬂ; the K bloudy ﬂixﬁor it éafeth the pain ofzhe gul:s,and allayerh the lharpnelle ofbltlng hurnors, , .

C: Many otherexcellent dainty and wholfome CODf€€tl0USA3fC to be made of Quinces; as jelly of‘ L‘ QJirlces,and {uch like conceits,wl1ich for brcuitics fakﬁ I d0 110W 1“ Pam?-

.' Tug‘

C H A P, Oft/Je clot’:/lair free; . fbf Kiﬁcﬁs.

Herebe abiuegs will ofmedlarsioine gr¢atér,othe:s,1¢fTer is f°'"“ “”°°‘é‘“d °‘h¢!S°“! ‘?‘°"? p ham] mm {mm withimuch core and many great {tony kernelspthets fewer and lllrewlfe one ff Naples called Aronia.

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