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Quinces are of two sorts; an Apple-quince called malum cotoneum, and a Pear▪quince called of Diosco∣rides Struthium; both of them were first brought from Cydon, a castle in Candy, whereupon they are common∣ly called mala Cydonia; we account most of the latter sort; but the cotton and downy Quince made like an Ap∣ple,
is most commended of the Grecian and Latin wri∣ters. Of either of them chuse the most clear, transparant, thin-skind, ungravelly, downy, best smelling, and most furrowed as it were with long streaks; for the very scent of such is comfortable, and though their raw flesh be as hard as raw beefe unto weak stomachs, yet being roasted, or baked, or made into Marmalade, or cunning∣ly preserved, they give a wholesome and good nourish∣ment, and make the body soluble being eaten last at meat; for if you eat them first, they clyng the stomach, cause exceeding costiffness, and hinder digestion, as Galen sufficiently tried in Protas the Orator. They are cold in the first degree, and dry almost in the second: agreeing with all ages, times, and complexions, where just occa∣sion is given to use them.
3 de alim. fac▪ cap. 22.