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 coignasier, 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 Quitte 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. Early 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. 



