246 LUTHER BURBANK 



nor with any expectation of personal comfort in 

 the immediate future. Even children, voracious 

 and unexacting as are their appetites, will 

 scarcely eat a common quince. 



But the Pineapple quince when thoroughly 

 ripe rivals the apple as a fruit to be eaten raw. 



It will also cook as tender as the tenderest 

 cooking apple in four and one-half minutes. No 

 other quince previously known can be cooked so 

 quickly. It makes a delicious jelly with a strong, 

 pure pineapple flavor. The jelly, indeed, is far 

 superior to that made from any other quince, and 

 in the estimate of many it is superior to that made 

 from any other fruit. 



The Pineapple quince, moreover, is the first 

 variety to be profitably shipped from California 

 to eastern markets. 



In 1910 Mr. H. A. Bassford, one of the largest 

 growers of California, shipped this variety in 

 ordinary twenty-pound plum crates. The earli- 

 est shipments sold at auction for $3.50 per crate. 

 Later shipments brought $1.50 per crate, and at 

 the present date, 1921, the profits from its growth 

 are unusual. 



A PRACTICAL SHIPPING FRUIT 



I mention these practical details because the 

 value of the quince as an orchard fruit for ship- 



