FRUIT GROWER'S GUIDE. 



apple or pear pips. Cuttings of the current year's wood, with a heel of two your old, 

 inserted in the open ground early in the autumn, soon root. This and layering are the- 

 usual methods of increasing quinces. Layers are generally made from an old stool that 

 is, a tree cut down to the ground and the young shoots springing therefrom pegged into 

 the soil in autumn, detached and planted in nursery rows the following autumn. 

 Grafting may be performed in March or April, and budding in July. 



The quince seldom perfects its fruit in the extreme north, but it succeeds in an open, 

 sunny, sheltered situation as far as York and thrives as standards in the southern 

 counties. In gardens it may be grown as a bush or low standard, and in orchards as a 

 standard. Low standards on a clean ground are the best for commercial purposes. The 

 quince thrives in soil which can be easily worked a light, free, moist alluvial soil. It 

 does not succeed in heavy clays nor in dry sandy soils. The chief consideration is a 

 warm sunny site ; then, with the trees standing above the line of stagnant water, as on 

 the bank of a pond or rivulet high and dry, they produce charming flowers and 

 useful fruit. 



Autumn is the best time to plant quinces. Bushes and pyramids may be planted 

 6 to 9 feet apart and they can be kept compact by lifting. Low standards 3 to 4^-feet 

 stemmed trees are accommodated at 12 feet apart; tall standards with 6-feet stems may 

 be planted 15 feet asunder. 



After the principal branches have been originated very little pruning is required. 

 Summer pruning, however, may be practised on garden trees, after the manner 

 described for pears. Standard trees only need over-luxuriant shoots, which start up in 

 different parts, cut out at an early period of their growth and an occasional removal of 

 any overcrowded or weakly growths all best done in the summer. Undue vigour is 

 counteracted by root-pruning, sturdy and well-ripened growths producing the most and 

 best quinces in this country. Tne fruits ripen in October and November, according to 

 variety. They should be gathered dry before they are frozen, or as soon as they give off' 

 a powerful aroma. In a cool yet frost-proof place they will keep six to twelve weeks, 

 but should not be stored with other fruits, as quinces impart to them a flavour not their 

 own. Many quinces are imported, and a few English growers find the crops profitable. 



