* "While he, from forth the closet, brought a heap Of candied apple, quince, and plum, and gourd; With jellies smoother than the creamy curd, And lucent syrups tinct with cinnamon; Manna and dates, in argosy transferr'd From Fez; and spiced dainties, every one, From silken Samarcand to cedar'd Lebanon.

Quince Jelly.

"I don't know whether I plucked a quince or not.

That's why I am wondering if I plucked a quince.

At a later period the luxury of side-dishes consisted in the quantity and in the variety of the pastry; Rabelais names sixteen different sorts at one repast; Taillevent mentions pastry called covered pastry, Bourbonnaise pastry, double-faced pastry, pear pastry, and apple pastry; Platina speaks of the white pastry with quince, elder flowers, rice, roses, chestnuts, &c.

[Illustration: QUINCE.

The orange-orchards were rather a disappointment; they suggested quince-trees with more shining leaves; and, indeed, there was a hard, glossy, coriaceous look to the vegetation generally, which made us sometimes long for the soft, tender green of more temperate zones.

The quince bush.

© 5Oct38; AA278846. H. Dean Quinby, Jr. (A); 9Sep66; R393195. QUINCE, PETER LUM, pseud. SEE Ritchie, Ward.

The year's at the spring, by Peter Lum Quince, pseud.

It is probable that the quince derived this symbolism, like the acacia, from its name; for there seems to be some connection between the Greek word [Greek: kydô/nios], which means a quince, and the participle [Greek: kydi/ôn], which signifies rejoicing, exulting.

It is probable that the quince derived this symbolism, like the acacia, from its name; for there seems to be some connection between the Greek word [Greek: kydô/nios], which means a quince, and the participle [Greek: kydi/ôn], which signifies rejoicing, exulting.

But this must have been an afterthought, for the name is derived from Cydon, in Crete, of which island the quince is a native.

for salads, to pickle walnuts like mangoes, to make flummery, to make a carp pie, to pickle French beans and cucumbers, to make damson and quince wines, to make a French pudding (called a Pomeroy pudding), to make a leg of pork like a Westphalia ham, to make mutton as beef, and to pot beef to eat like venison.

To make Quince Cream:Take quinces, scald them till they are soft; pare them, and mash the clear part of them, and pulp it through a sieve; take an equal weight of quince, and double-refin'd sugar beaten and sifted, and the whites of eggs, and beat it till it is as white as snow, then put it in dishes.

To make Quince Cream:Take quinces, scald them till they are soft; pare them, and mash the clear part of them, and pulp it through a sieve; take an equal weight of quince, and double-refin'd sugar beaten and sifted, and the whites of eggs, and beat it till it is as white as snow, then put it in dishes.

Take the weight of the juice in fine sugar; boil the sugar candy-height, and put in your juice, and let it scald awhile, but not boil; and if any froth arise, scum it off, and when you take it up, have ready a white preserved quince cut in small slices, and lay them in the bottom of your glasses, and pour your jelly to them, it will candy on the top and keep moist on the bottom a long time.

To make white Quince Marmalade:Scald your quinces tender, take off the skin and pulp them from the core very fine, and to every pound of quince have a pound and half of double-refin'd sugar in lumps, and half a pint of water; dip your sugar in the water and boil and scum it till 'tis a thick syrup: then put in your quince, boil and scum it on a quick fire a quarter of an hour, so put it in your pots.

To make white Quince Marmalade:Scald your quinces tender, take off the skin and pulp them from the core very fine, and to every pound of quince have a pound and half of double-refin'd sugar in lumps, and half a pint of water; dip your sugar in the water and boil and scum it till 'tis a thick syrup: then put in your quince, boil and scum it on a quick fire a quarter of an hour, so put it in your pots.

To make white Quince Marmalade:Scald your quinces tender, take off the skin and pulp them from the core very fine, and to every pound of quince have a pound and half of double-refin'd sugar in lumps, and half a pint of water; dip your sugar in the water and boil and scum it till 'tis a thick syrup: then put in your quince, boil and scum it on a quick fire a quarter of an hour, so put it in your pots.

You may make red quince paste the same way as this, only colour the quince with cochineel.

You may make red quince paste the same way as this, only colour the quince with cochineel.

To make Quince Wine;Take your quinces when they are thorough ripe, wipe off the fur very clean; then take out the cores and bruise them as you do apples for cyder, and press them, and to every gallon of juice put two pounds and a half of fine sugar, stir it together till 'tis dissolved; then put it in your cask, and when it has done working stop it close; let it stand till March before you bottle it.

no soy ninguna niña de quince años.

*quince* fifteen *quinientos* five hundred *Quintana, Manuel José* (1772-1857), noted Spanish poet and historian ardently opposed to the French invasion *quinto*