THE TRANSFORMATION OF 

 THE QUINCE 



WHAT WAS ONLY A COOKING FRUIT 

 Now DELICIOUS RAW 



HENRY WARD BEECHER once gave 

 a formula for cooking the quince. His 

 rule was this: Take one quince, one bar- 

 rel of sugar, and sufficient water. 



This rule was given, I hasten to explain, at a 

 time when my Pineapple, Van Deman, and other 

 quinces had not been developed. 



Had Mr. Beecher tasted one of these perfected 

 quinces he would have seen that his joke no 

 longer had its former force. For my Pineapple 

 quince, and one or two others that have been 

 developed even more recently, retain none of 

 that acrid quality which Mr. Beecher's barrel of 

 sugar was designed to remedy. 



On the contrary, the new quinces, when fully 

 ripe, are to be compared in texture of pulp and 

 in edibility with some of the best apples; and at 

 the same time they retain in greater degree the 



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