‘ 
VARIETIES OF THE QUINCE. 23 
ing seedlings. The strains of the Orange quince that 
have evidently sprung from its seeds, will generally be 
found to have smoother trunks, with deeper color of 
leaves and of the bark on the twigs. The shape of the 
fruit in the old Orange quince is like a Rhode Island 
Greening apple or a Fallawater. It is often broad- 
ened toward the stem, and occasionally shapes up to 
the stem like a Seckel pear. In some of the newer 
strains the whole body of the fruit is more elongated. 
The color is a rich orange, which is often marred by 
red spots as the fruit matures ; and when fully ripe 
Fig. 4.—ORANGE, OLD TYPE. Fig. 5.—ORANGE, SEEDLING. 
these spots sink below the surface, and after a little 
while become centers of decay. This decay is frequently 
seen while the fruit is yet on the tree. The flesh is 
generally tender, and the flavor good, though not as 
high as in varieties that ripen later. This lack of high 
flavor is much more noticeable in New Jersey and fur- 
ther South, where it ripens about the middle of Sep- 
tember, when the weather is hot, than in New York and 
further North, where it ripens later, and cooler weather 
brings the fruit to a higher perfection. 
The time of ripening in all places will vary with the 
variations of the season. Trees in very full bearing will 
