THE QUINCE. 509 



The Red Roman is a very old European variety, having 

 been enumerated by Parkinson, in 1629. It is still esteemed, 

 both in Europe and this country, as one of the richest and best 

 of clingstone nectarines. The tree healthy and productive. 



The Newington is frequently sold for the Red Roman in this 

 country, and the true Roman is comparatively scarce. 



Leaves with reniform glands. Fruit large, roundish, a little 

 flattened at the top. Skin greenish yellow, with a brownish, 

 muddy, red cheek, which is somewhat rough, and marked with 

 brown russetty specks. Flesh firm, greenish yellow, and deep 

 red at the stone, juicy, with a rich, high vinous flavour. Ripen- 

 ing early in September. Flowers large. 



Selection of choice hardy Nectarines, for a small Garden. 

 Early Violet, Elruge, Hardwicke Seedling, Hunt's Tawny, 

 Boston, Roman, New White. 



CHAPTER XXIV. 



THE aUINCE. 



Cydonia vulgaris, Dec. ; Rosacece, of Botanists. 



Coignassier, of the French ; Quittenbaum, German ; Kivepeer, Dutch ; 

 Cotogno, Italian ; and Membrillo, Spanish. 



THE Quince is a well-known, hardy, deciduous t ree, of small 

 size, crooked branches, and spreading, bushy head. It is indi- 

 genous to Germany and the south of Europe ; and it appears 

 first to have attracted notice in the city of Cydon, in Crete or 

 Candia whence its botanical name, Cydonia. The fruit is of 

 a fine golden yellow, and more nearly resembles that of the 

 orange than any other. It was even more highly esteemed 

 by the Greeks and Romans, for preserving, than by us. 

 " Quinces," says Columella, " not only yield pleasure, but 

 health." 



The Quince seldom grows higher than fifteen feet, and is 

 usually rather a shrub than a tree. Its large white and pale 

 pink blossoms, which appear rather later than those of other 

 fruit trees, are quite ornamental ; and the tree, properly 

 grown, is very ornamental when laden in October and Novem- 

 ber with its ripe golden fruit. 



USES. The Quince is, in all its varieties, unfit for eating 

 raw. It is, however, much esteemed when cooked. For pre- 

 serving, it is everywhere valued, and an excellent marmalade 

 is also made from it. Stewed, it is very frequently used, to 

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