THE QUINCE. 129 



than organize themselves, which must take place 

 at the expense of matter forming in the other 

 leaves. Autumn- stopping of the ''vine shoots is 

 therefore advantageous ; for the leaves which re- 

 main after that operation will then direct all 

 their energy to the perfection of the grapes." 



THE QUINCE. 



This fruit is a native of Austria and other 

 parts of Europe, and was introduced into Eng- 

 land at an early period, from whence we probably 

 received it. They are said to have been early 

 used in Europe for hedges and fences to gardens 

 and vineyards. The medicinal properties of this 

 fruit were at one time in repute. There are two 

 well-known varieties, viz. : the apple or orange, 

 and the Portugal or pear-shaped. The former, 

 which is the best known in New England, has 

 leaves of a more ovate form, and bark of a light- 

 er color than those of the latter. They both pro- 

 duce the finest fruit when grown in a soft, moist 

 soil, and warm exposure, and can be produced by 

 cuttings in such soil. These trees, or bushes, 

 should be planted from ten to twelve feet apart, 

 requiring little pruning. They should, however, 

 be kept free from suckers, and all old decayed 

 wood. They are easily grafted under the bark 

 in early spring, or budded in August and Sep- 

 tember. The orange we have considered to be 

 earlier in its ripening, than the Portugal. Mc- 

 Intosh remarks that he has always observed the 

 quince to succeed the best on the alluvial banks 

 of rivers. There has been an increased atten- 

 tion to the cultivation of the quince, for a few 

 years past, as a market fruit. 



