of fine sugar ;✪ Quince Wine stir together till dissolved ; put it in the cask, and when it has done fermenting, stop it close ; let it stand six months before it is bottled ; keep it two or three years, and it will be the better. QUINCES, Red, to Preserve whole. — Core and scald six fine quinces ; drain ; and when cold, pare them ; take their weight in sugar, and a pint of water to every lb. of sugar ; boil it to a syrup, and skim ; put in the quinces to stand all night; when red enough, boil them as marmalade with two basinfuls of jelly ; when as soft as a straw can be run through them, put them into glasses ; let the liquor boil to a jelly, then pour it over the quinces. QUININE. — It is obtained by frequently boiling the yellow Peruvian bark f cinchona ) in water, acidulated with sulphuric acid. It retains in a concentrated form the tonic and febri- fuge properties of the Peruvian bark from which it is obtained ; and as a remedy is administered to the same cases. It agrees better with an irritable stomach than the bark. The dose is from one to five grains three or four times a day. It is valuable in ague, given during the intermission. It may be made into a pill, made with conserve of roses, or mucilage, or in liquid, as water, if previously dissolved in elixir of vitriol, or diluted sulphuric acid. It is valuable in tic doloursux, St. Vitus's dance, in mortification, bleedings, in discharges attended with great debility, as diarrhoeas, dysentery, obstinate ulcers, scrofula, &c. To stop intermittent fever, take sul- phate of quinine, thirty-two grains ; simple syrup, one pound, mixed. A spoonful to be taken every four or six hours. For intermittents and debility, dissolve twelve grains of sulphate of quinine in half a pint of good Madeira wine, or infusion of roses, one ounce three times a day. The tincture con- sists of six grains of sulphate of quinine, and spirits of wine, one ounce ; take a teaspoonful twice or thrice a day. From five to ten grains of quinine, taken two or three times daily, has cured tic doloureux. It has also been successful in head and toothache. QUIN’S FISH SAUCE. — Half a pint of mushroom pickle, the gra 3-7 Q™ same of walnut, six long anchovies, pounded, 'six 'cloves of garlic, three of them pounded ; half a spoonful of cay- enne peppe✪ Quin's Fish Saucer ; put them into a bottle, and shake them well before using. It Is also good with beef steaks. QUINSY. — This disease occurs principally in spring and autumn, when vicissitudes of heat and cold are fre- quent. It affects especially the young and sanguine, and a disposition to it is often acquired by frequent attacks. Symptoms. — It commences with an unusual sense of tightness in the throat, particularly on swallowing, which is often effected with difficulty and pain. On inspection, some tume- faction and redness of the fauces may be perceived, which shortly spreads over the tonsils, uvula, and soft palate, at- tended with a troublesome clamminess of the mouth, fever, headache, de- lirium, &c. In desperate cases, the tongue and tonsils are so much swollen as to prevent deglutition and even so as to affect respiration, that the patient is often obliged to be supported in an erect posture, to prevent suffocation. The inflammation generally attacks one tonsil first, which in a day or two it sometimes leaves and affect3 the other, and not unfrequently quits them both suddenly, and flies to the lungs.

AI-modernized reading of the original text

of fine sugar ; stir together till dissolved ; put it in the cask, and when it has done fermenting, stop it close ; let it stand six months before it is bottled ; keep it two or three years, and it will be the better. QUINCES, Red, to Preserve whole. — Core and scald six fine quinces ; drain ; and when cold, pare them ; take their weight in sugar, and a pint of water to every lb. of sugar ; boil it to a syrup, and skim ; put in the quinces to stand all night; when red enough, boil them as marmalade with two basinfuls of jelly ; when as soft as a straw can be run through them, put them into glasses ; let the liquor boil to a jelly, then pour it over the quinces. QUININE. — It is obtained by frequently boiling the yellow Peruvian bark f cinchona ) in water, acidulated with sulphuric acid. It retains in a concentrated form the tonic and febrifuge properties of the Peruvian bark from which it is obtained ; and as a remedy is administered to the same cases. It agrees better with an irritable stomach than the bark. The dose is from one to five grains three or four times a day. It is valuable in ague, given during the intermission. It may be made into a pill, made with conserve of roses, or mucilage, or in liquid, as water, if previously dissolved in elixir of vitriol, or diluted sulphuric acid. It is valuable in tic doloursux, St. Vitus's dance, in mortification, bleedings, in discharges attended with great debility, as diarrhoeas, dysentery, obstinate ulcers, scrofula, &c. To stop intermittent fever, take sulphate of quinine, thirty-two grains ; simple syrup, one pound, mixed. A spoonful to be taken every four or six hours. For intermittents and debility, dissolve twelve grains of sulphate of quinine in half a pint of good Madeira wine, or infusion of roses, one ounce three times a day. The tincture consists of six grains of sulphate of quinine, and spirits of wine, one ounce ; take a teaspoonful twice or thrice a day. From five to ten grains of quinine, taken two or three times daily, has cured tic doloureux. It has also been successful in head and toothache. QUIN’S FISH SAUCE. — Half a pint of mushroom pickle, the gra 3-7 Q™ same of walnut, six long anchovies, pounded, 'six 'cloves of garlic, three of them pounded ; half a spoonful of cayenne pepper ; put them into a bottle, and shake them well before using. It Is also good with beef steaks. QUINSY. — This disease occurs principally in spring and autumn, when vicissitudes of heat and cold are frequent. It affects especially the young and sanguine, and a disposition to it is often acquired by frequent attacks. Symptoms. — It commences with an unusual sense of tightness in the throat, particularly on swallowing, which is often effected with difficulty and pain. On inspection, some tumefaction and redness of the fauces may be perceived, which shortly spreads over the tonsils, uvula, and soft palate, attended with a troublesome clamminess of the mouth, fever, headache, delirium, &c. In desperate cases, the tongue and tonsils are so much swollen as to prevent deglutition and even so as to affect respiration, that the patient is often obliged to be supported in an erect posture, to prevent suffocation. The inflammation generally attacks one tonsil first, which in a day or two it sometimes leaves and affect3 the other, and not unfrequently quits them both suddenly, and flies to the lungs.

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