16 QUINCE CULTURE. 
serving the Portugal quince, one of the best quality. 
In the south of France, on the border of Garonne, 
quinces are extensively raised to make marmalade, 
which is called cotignac, from the Italian. The French 
name of the quince is coing or cotgnasier, a corner, and 
seems to have been applied from the old idea of planting 
this tree in a fence corner. The Dutch call the quince 
Kivepeer, and the Germans Quzitte or Quittenbaum, and 
both cultivate it quite extensively. From Royle’s Illus- 
trations of the Himalaya Mountains we learn that ‘‘ The 
quince plants introduced from Cashmere do not differ 
from those already in India (Cydonia vulgaris). It is 
found, either in a wild or cultivated state, on the ramifi- 
cations of Taurus and Caucasus, Hindoo-Khoosh and the 
Himalayas, or in the valleys included within them.” 
“They are abundant at Bokhara and other places in the 
north of Hindoo-Khoosh.” 
It is now found growing spontaneously on the banks 
of the Danube and in Southern France. It is also exten- 
sively cultivated in various parts of the French Republic, 
especially at Angers, whence the stocks of young trees 
are sent abroad by the million. arly in the history of 
England we find accounts of its culture, where it was 
employed for hedges as well as for ornament and fruit. 
It seems to have traveled with the march of civilization, 
and been celebrated in song as in mythology. 
The Pilgrims early brought it to New England, where 
it was cultivated on the rugged hillsides and in the 
valleys; and as they spread over the country in their 
migrations, they carried with them the older varieties 
of this fruit. The chief improvements in the varieties 
and modes of cultivation are the result of the last half 
century’s experience ; and now, as we see all parts of the 
civilized world interested in this fruit, we hail with joy 
its progress and success. 
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