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1036
Enquire within upon everything
·
Robert Kemp Philp
584
1621.
The
Second
Period.
The
second
period,
or
that
of
Honeyfication,
consists
in
the
ripeness
and
flavour
which
fruits
of
all
kinds
acquire
if
plucked
a
few
days
before
arriving
at
their
first
maturity,
and
preserved
under
a
proper
degree
of
temperature.
Apples
may
acquire
or
arrive
at
this
second
degree
of
maturity
upon
the
tree,
but
it
too
often
happens
that
the
flavour
of
the
fruit
is
thus
lost,
for
fruit
over-ripe
is
always
found
to
have
parted
with
a
portion
of
its
flavour.
1622.
The
Third
Stage.
The
third
stage,
or
of
Expectation,
as
the
theorist
quaintly
terms
it,
is
that
which
is
acquired
by
pulpy
fruits,
which,
though
sufficiently
ripe
to
drop
off
the
tree,
are
even
then
hard
and
sour.
This
is
the
case
with
several
kinds
both
of
apples
and
pears,
not
to
mention
other
fruits,
which
always
improve
after
keeping
in
the
confectionery,--but
with
respect
to
the
medlar
and
the
quince,
this
maturity
of
expectation
is
absolutely
necessary.
1623.
The
Fourth
Degree.
The
fourth
degree
of
maturity,
or
of
Coction,
is
completely
artificial,
and
is
nothing
more
nor
less
than
the
change
produced
upon
fruit
by
the
aid
of
culinary
heat.
1624.
Maturity
of
Vegetation.
We
have
already
pointed
out
the
first
object
necessary
in
the
preservation
of
fruit,
its
maturity
of
vegetation,
and
we
may
apply
the
same
principle
to
flowers
or
leaves
which
may
be
gathered
for
use.
1625.
Flowers.
The
flowers
ought
to
be
gathered
a
day
or
two
before
the
petals
are
ready
to
drop
off
spontaneously
on
the
setting
of
the
fruit:
and
the
leaves
must
he
plucked
before
the
season
has
begun
to
rob
them
of
their
vegetable
juices.
The
degree
of
heat
necessary
for
the
purpose
of
drying
must
next
be
considered,
as
it
differs
considerably
with
respect
to
different
substances.
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