32 QUINCE CULTURE. 
The quality is excellent. When cooked the flesh turns 
purple or crimson. The color of this variety is a very 
bright yellow. The reason it is so little cultivated is 
that it is so shy a bearer. 
14. ReEA’s SEEDLING, or REA’s MAMMOTH, was raised 
by Joseph Rea, of Coxsag- 
kie, Greene County, N. Y. 
It is believed to bea seed- 
ling of the Orange, though 
in shape it is obscure pyri- 
form. It ripens later than 
the Orange, and keeps 
very well after ripening. 
The flavor is excellent. 
It has attained a weight 
of twenty-two ounces in 
New Jersey’s sandy soil. 
To attain full size the tree 
needs high culture with good thinning. But for the 
tenderness of the trees in some localities, this variety 
must have reached a much wider dissemination. 
15. THe Sweet Quince.—This variety is so named 
because the fruit is mildly acid and not very astringent. 
The tree is a good grower and bears abundantly. T. B. 
Jenkins, of Chambersburg, Penn., says this variety was 
raised from seed about 1830, and has been a regular 
bearer. The fruit is described as being medium to 
large, roundish oblate, and somewhat ribbed; color yel- 
low, but not so bright as the Orange. The stem is set 
in a broad, dull brown, and rough, knob-like projection, 
while the calyx has large, long segments, set in a deep 
basin much corrugated. The flesh is firm and of a deep 
yellow, coarse grained, a little tough, and not very juicy. 
Fig. 13.—REA’Ss. 
