CYDONIA — QUINCE-TREE.
599
R. Pulp of Quinces, strained,
White Sugar,
eight pounds,four pounds.
Evaporate to the required consistence,and add
Cloves, two drams
Cinnamon, "I of each,
Fresh Lemon Peel, J six drams.
Mix. (Bruns. ; Wirtem.)
R.
of each,one dram and a half.
(Bruns,
Depurated Juice of Quinces,
twenty pounds.White Sugar, six pounds.
Boil to the consistence of honey, addingtowards the end, a bag containing
Cinnamon, of each,
Lesser Cardamoms, J three drams.
Saffron,
Cloves,
Aloe Wood,
Mastic,
Mace,
Ginger,
Preserve. (Palat.)
R. Juice of Quinces,
one hundred and forty-four ounces.White Sugar. seventy-two ounces.
Boil to a syrup, and add
Pulverized Nutmegs,------------- Cinnamon
------------- Cloves
------------- Ginger.
------------- Galang:
------------- Nardus stricta
mon, j
- \iga, J
of each,four ounces.
of each,two ounces.
{Nard Celtique) ,
------------ Black Pepper,
-----.------ Mace,
------------ Zedoary,
------------ Cubebs,
------------ Lesser Carda-
of each,one ounce.
moms,Mix. (Spielmann)
JUICE OF QUINCES.
Succus Cydoniorum. (Bruns. ; Hisp. ;Gall.; Hass. ; Palat. ; Sard. ; Wir-TEM. ; Piderit)
R. Quinces, perfectly ripe, any quantity.
Rasp them, remove the seeds, and ex-press the pulp between two layers of rye-straw, previously chopped and washed withwarm water. Set apart the juice, strain itagain, and preserve it in bottles under astratum of oil.
The bottles may also be exposed to thevapour of burning sulphur, and fifteengrains of sulphate of lime added to everytwo pounds of juice. (Gall.)
SYRUP OP QUINCE.
Syrupus Cydoniorum seu de Cydoniis, MivaCydoniorum. (Amst. ; Bata v. ; Belg. ;Bruns.; Hisp.; Gall.; Genev.; Lipp. ;Palat. ; Wirtem. ; Van Mons)
R. Juice of Quinces, recently expressed,
depurated and filtered, two pounds.
White Sugar, three pounds and a half.
Melt with a gentle heat. (Gall.)
Amst. ; Batav. ; and Belg. prescribesixteen ounces of juice, and two pounds anda half of sugar. — Hisp. — one pound ofjuice, and two pounds of sugar. — Lipp. —one pound of juice, and twenty ounces ofsugar.
R. Juice of Quinces, two parts.
White Sugar, three parts and a half.
Melt the sugar at a moderate heat in thejuice at the moment of its being expressed.(Van Mons)
R. Juice of Quinces evaporated to theconsumption of one third,
one pound and a half.White Sugar, two pounds and a half.
Make a syrup. (Bruns. ; Wirtem.)
Palat. prescribes three pounds of juice,arid one pound and a half of sugar.
R. Depurated Juice of Quinces,
two pounds.Cinnamon, one dram.
Ginger, } of eacl1 ' half a **"*"
Digest for six hours in a moderate heat.Add
Red Spanish Wine, ten ounces.
Strain, and add
White Sugar, four pounds.
Make a syrup. (Genev.)
water of quinces.
Aqua Cydoniorum. (Bruns. ; Wirtem.)
R. Quinces, bruised, any quantity.
Put them into a small cask, and after theyhave passed through the vinous fermenta-tion, distil slowly ; rectify the product, ifnecessary.
DECOCTION OF QUINCE SEEDS.
Decoctum Cydoniœ. (LoND.; CoxE.)
R. Quince Seeds, two drams.
Water, one pint.
Boil over a slow fire for ten mi-nutes, and strain.
It is demulcent.