The Casadian Horticulturist. 



»3 



allow it to grow several stems, but the tree form is best, and this well thinned. 

 Besides this, the new wood should be annually cut back, leaving only four or 

 five buds. . 



The quince is easily propagated, either by layers or cuttings* T-he latter 

 may be made from the young wood cut at the annual pruning ; this should* be 

 cut in lengths five or six inches long, which should be buried in the earth imtil 

 planting time. Then set them in the rows three or four inches apart, with one 

 bud above the surface, and the rows about three feet apart, in t«fp.pr three jear^ 

 they will be ready for the orchard. '- 



Fig. 428.— Quince, Pruned. 



There is but a limited sale in any market for quinces, yet, in our opinion, 

 with an increase of the supply, a larger number of people would use them. No 

 fruit excels the quince for preserves, jellies, marmalades, and flavorings for apple 

 tarts. The price varies with the supply. Sometimes our shipments from Maple- 

 hurst bring quite as much as pears ; at other times, an abundant crop in New 

 York State seems to fill our market, and brings the price down to about one- 

 half. 



The quince is indigenous to Southern Europe, and gets its botanical name, 

 Cydonia vulgaris, from a town called Cydon in Crete. There are several 

 varieties, but very few that n6ed to be mentioned as leading ones, e.g.^ Orange, 

 Rea's Mammoth, and Champion. 



