<h2><SPAN name="THE_QUINCE" id="THE_QUINCE"></SPAN>THE QUINCE.<br/> <span class="xx-smaller"><span style="font-weight:lighter;"> (<i>Cydonia vulgaris, Pers., or Pyrus Cydonia, L..</i>)</span></span></h2>
<p class="ac">BY DR. ALBERT SCHNEIDER,<br/>
<span class="smaller">Northwestern University School of Pharmacy.</span></p>
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<div class="verse">Of ripened quinces such the mellow hue.</div>
<div class="verse ar">—<i>Congreve Translation, of Ovid's Art
of Love.</i></div>
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<p>THE quince is the pear-like fruit
of a bush or small tree resembling
the pear tree. The
branches are spreading and of a
grayish green or brownish green color.
The leaves are simple, entire, ovate,
with short petioles and distinct stipules.
The lower surface of leaves and stipules
as well as the young twigs and the
sepals are densely covered with hair-cells
producing a woolly appearance.
The flowers develop in May and June
and are usually solitary upon terminal
branches. Calyx green with five foliaceous,
serrate, reflexed lobes. Corolla
of five separate ovate, rather large, pink
petals. Stamens yellow, numerous (20);
five styles and a five-celled ovary. The
matured fruit is a pome. That is, the
greater bulk consists of the thickened
calyx enclosing the ovary. The form, size
and color of the ripe fruit are shown in
the illustration. Each cell of the ovary
bears from six to fifteen seeds which
resemble apple seeds very closely as to
form and color.</p>
<p>The name <i>Cydonia</i> is derived from
the name of the Greek city Cydon, now
Canea, of Crete. The Cydonian apple
of the Greeks was emblematic of fortune,
love and fertility, and was dedicated
to the goddess Aphrodite (Venus).
It is a question whether Crete was the
original home of the quince. Some authorities
maintain that it found its way
into Greece from upper Asia, Persia,
or India. Wherever its first home may
have been this plant was known in
Greece 700 years B. C. From Greece
the tree was introduced into Italy and
Spain, from which countries it finally
spread over central Europe. Charlemagne,
Karl der Grosse—812, was
largely instrumental in spreading the
quince in Germany.</p>
<p>The ancient Greeks made extensive
medicinal use of the fruit. On account
of its astringency it has been used in
dysentery, hemorrhage, and other conditions
requiring an astringent substance.
At present it is little used, the
seeds excepted.</p>
<p>The pulp is fibrous and tough; it is
not edible in the raw state on account
of its acrid, astringent taste. As a
whole it is a discouraging and disagreeable
fruit in spite of its beautiful yellow
color and pleasantly aromatic odor.
Mixed with apples it makes excellent
pies and tarts. A marmalade is made
from the pulp, also a delicious jelly. It
is stated that the word marmalade is
derived from <i>marmelo</i>, the Portuguese
name for quince.</p>
<p>The seeds are extensively used on account
of the mucilage of the outer surface
(epidermal cells). A decoction
commonly known as mucilage of quince
seed is much used as a demulcent in
certain diseases—in erysipelas, inflammatory
conditions of the eyes and in
other affections where mucilaginous
applications are found useful. The
Mohammedans of India value the
seeds very highly as a restorative and
demulcent tonic. European physicians
have used them with much success in
dysentery. The mucilage is also one
of the substances used by hair-dressers
under the name of <i>bandoline</i>.</p>
<p>Chemically the mucilage is simply a
modification of cellulose. Pereira considered
it a special chemical substance
which he designated <i>cydonin</i>. The seed,
about 20 per cent. of which is mucilage,
will make a sticky emulsion with
forty times its weight of water. As to
its physical properties it closely resembles
gum arabic and agar. There are,
however, simple tests by means of which
it is possible to distinguish them. The
seeds rubbed or crushed emit an odor
resembling almonds, due to the presence
of hydrocyanic acid.</p>
<p>Most of the quince seed of the market
comes from southern Russia, southern
<span class="pagenum"><SPAN name="Page_36" id="Page_36">[Pg 36]</SPAN></span>
France and the Cape of Good Hope.
It is cultivated in various temperate
and subtropical countries.</p>
<p>The quince must not be confounded
with the Indian "bael" fruit which is
known in India as the Bengal quince.
The Chinese quince is a species of pear.
The Japanese quince is also a species of
pear resembling the Chinese quince. It
is a great garden favorite on account of
its large scarlet or crimson flowers. The
fruit, which is not edible in the raw
state, resembles a small apple and is
sometimes used for making a jelly.
The Portugal quince differs from the
ordinary variety by its more delicate
coloring. It is, however, less productive
than the common varieties.</p>
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