VARIETIES OF THE QUINCE 287 



the remaining force of the plant is exerted upon strengthening the 

 fewer shoots which remain to be acted upon. Of course winter 

 pruning will not do this, for its effect is to cause more and not less 

 wood growth. 



Soils for the Quince. As the quince grows naturally in moist, 

 though not wet lands, many persons think it always does best in 

 springy ground or along the banks of rivulets; but though moist 

 soils are preferable to dry, such positions are not essential to ob- 

 taining large crops of fine fruit. In fact, the quince, like most fruit 

 trees, prefers a well-drained location, and does best on a soil which 

 can be freely worked. It thrives when fanned by the ocean breeze 

 and does fairly well in the interior, providing it has moisture in the 

 soil, and in some situations will require summer irrigation. 



VARIETIES OF THE QUINCE 



Though notably all varieties of the quince are introduced by our 

 nurserymen and carried by them in small stock, most of the old 

 plantations are of the "apple" or "orange" variety and newer plant- 

 ings are chiefly Pineapple, Van Deman and Smyrna. The following 



may be enumerated, however, as growing in this State : 

 v 



Apple or Orange. Large; bright yellow; the best. August and Sep- 

 tember. 



Rea's Mammoth. A very large and fine variety of the orange quince; 

 a strong grower and very productive. 



Smyrna.-^Introduced from Smyrna in 1897 by George C. Roeding of 

 Fresno; large, lemon yellow, handsome, tender and delicious after cooking; 

 keeps well; tree a strong grower, with heavy foliage. 



Pineapple. Originated by Luther Burbank and distributed by him in 

 1899; the result of a long effort to secure a quince which would cook tender 

 like an apple. The name comes from its flavor, which is suggestive of the 

 pineapple. Resembles Orange quince, but is smoother and more globular. 



Van Demari. Also by Burbank. Hardy and strong grower; early and 

 prolific bearer; ripens through a long season and keeps well. 



Portugal. Very large, and fine flavor, turns a fine purple or deep crimson 

 when cooked. 



The Chinese Quince. A most extraordinary fruit, oblong, of immense 

 size, often weighing from two to two and one-half pounds; growth rapid 

 and distinct. ^ 



West's Mammoth. Originated by W. B. West of Stockton, from seed 

 received from Boston in 1853; of the Orange quince family; round, clear 

 yellow; very large; fine flavor and for the class a very good keeper. 



Champion. Fruit very large, fair and handsome; tree very productive, 

 surpassing any other variety in this respect; bears abundantly when young; 

 flesh cooks as tender as an apple, and without hard spots or cores; flavor 

 delicate, imparting an exquisite quince taste and odor to any fruit with which 

 it is cooked. 



