bove, not quite to the inner pith, and then applying
the quicksilver. The insects will drop off the day after the
experiment.

QUILLS. To harden and prepare them for use, dip them for a minute in
some boiling water in which alum has been dissolved; or thrust them into
hot ashes till they become soft, and afterwards press and scrape them
with the back of a knife. When they are to be clarified, the barrels
must be scraped and cut at the end, and then put into boiling water for
a quarter of an hour, with a quantity of alum and salt. Afterwards they
are dried in an oven, or in a pan of hot sand.

QUIN'S FISH SAUCE. Half a pint of walnut pickle, the same of mushroom
pickle, six anchovies pounded, six anchovies whole, and half a
tea-spoonful of cayenne. Shake it up well, when it is to be used.

QUINCE. The fruit of the quince is astringent and stomachic; and its
expressed juice, in small quantities, as a spoonful or two, is of
considerable service in nausea, vomitings, eructations, &c. Quince trees
are very apt to have rough bark, and to be bark-bound; in these cases it
will be necessary to shave off the rough bark with a draw-knife, and to
scarify them when bark-bound, brushing them over with the composition.
It is also advised to plant quince trees at a proper distance from apple
and pears, as bees and the wind may mix the farina, and occasion the
apples and pears to degenerate. These trees may be raised from the
kernels of the fruit sown in autumn; but there is no depending on having
the same sort of good fruit from seedlings, nor will they soon become
bearers. But the several varieties may be continued the same by cuttings
and layers; also by suckers from such trees as grow upon their own
roots, and likewise be increased by grafting and budding upon their own
pear-stocks raised from the kernels in the same manner as for apples.
Standard quinces, designed as fruit trees, may be stationed in the
garden or orchard, and some by the sides of any water, pond, watery
ditch, &c. as they delight in moisture.

QUINCE JELLY. When quinces have been boiled for marmalade, take the
first liquor and pass it through a jelly bag. To every pint allow a
pound of fine loaf sugar, and boil it till it is quite clear and comes
to a jelly. The quince seeds should be tied in a piece of muslin, and
boiled in it.

QUINCE MARMALADE. Pare and quarter some quinces, and weigh an equal
quantity of sugar. To four pounds of the latter put a