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1 All fruits that are rich in sugar and amidine, Fée says, either have, or acquire in time, a vinous flavour, by the development of a certain quantity of alcohol.
2 In the fruit with a fixed oil, this principle succeeds, when they are ripe, to the mucilaginous.
3 He must mean a thinner juice, though still sweet.
4 About the peduncle or stalk of the fig. The juice here, Fée says, is a real sugar, of the same nature as that which circulates throughout the whole fruit: the juice in the interior of which is produced by another order of vessels.
5 The juice is only foamy when the vinous fermentation is established. It has that appearance, however, when the fruit is bitten with the teeth.
6 The "hard-berry," or nectarine.
7 In the sense of aromatic, or penetrating.
8 He probably means those of a luscious or sirupy nature, without any acidity whatever.
9 He seems to mean that the thick, luscious wines require longer keeping, before they will gain any aroma at all. This would be done, probably, at the expense of their sweetness.
10 Or he may mean, that a fine flavour and a fine smell cannot co-exist.
11 The reading here should be "acutissimus," probably, instead of "acerrimus." The odour exists in the rind of the citron and in the outer coat of the quince; if these are removed, the fruit becomes inodorous.
12 "Tenuis." He may possibly mean "faint."
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