QUINCE TREE.
This tree appears to have been a native of Cydon, a city of Crete; from hence it passed into Greece,[XIII_1] and soon became the delight of its voluptuous inhabitants. The environs of Corinth, above all, were noted for the sweetness and beauty of their quinces,[XIII_2] which the enlightened luxury of Attica preferred to all others.
Rome did not fail to enrich itself with a fruit[XIII_3] to which the ingenuity of culinary art was to give a new flavour. Young plants were first imported from abroad, and put in boxes;[XIII_4] but the Romans knew not how to rear them, and were obliged for a long time to content themselves with excellent quinces preserved in honey, and sent from Iberia and Syria to the great capital.[XIII_5]
At last they learned how to cultivate the quince tree,[XIII_6] and subsequently introduced it into Gaul, where it succeeded admirably. They, too, could then enjoy, with a certain pride, preserves nothing inferior to those of Spain,[XIII_7] and which the confectioners in the “market of dainties,”[XIII_8] kept in reserve with quince wine[XIII_9] for the tables of the patricians; and also the stomachic exhilarating liqueur extracted from the fruit of sweet Cydoneum,[XIII_10] which even a petite maîtresse would not have disdained at a light morning repast.
At any rate, the faculty this time agreed with culinary chemistry in recommending to epicures those delicious preparations. It was asserted, besides, that the quince possessed the most beneficial qualities,[XIII_11] first, as an aliment, and next, as a counter-poison:[XIII_12] gourmandise made the mind docile, and none doubted its marvellous virtues.
This fruit, so much extolled, was preserved by placing it with its branches and leaves in a vessel, afterwards filled with honey or sweet wine, which was reduced to half the quantity by ebullition.[XIII_13]