QUINCE 



QUINCE 



1485 



QUINCE. Figs. 2055-9. The Quince (see Cydonia 

 vulgarix) is au interesting and peculiar fruit. Its com- 

 mercial status has changtnl but little in a century. 

 There is no widespread constant demand for the fruit. 

 This has influenced its development; varieties have 

 changed but little and methods of cultivation are gener- 

 ally unstudied. There are a few marked examples which 

 illustrate the advantages of good cultivation, but, unfor- 

 tunately, the belief that the Quince thrives best when 

 neglected prevails to such an extent that the legitimate 

 profits of the industry are seldom realized. This miscon- 

 ception, coupled with the fact that the fruit of most 

 varieties cannot be eaten raw — though delicious when 

 cooked— has constantly impeded the progress of Quince 

 culture. Times are changing, however. There are sev- 

 eral notable Quince orchards in the United States which 

 are being managed like well-conducted dwarf pear plan- 

 tations. These orcliai-ds are profitable. The Quince is 

 peculiar in the manner in which it bears the fruit. The 

 flowers resemble apple blossoms, but are larger and more 

 open, white, shaded with pink, and are produced singly at 

 the extremities of the twigs. The tree is highly ornamen- 

 tal when in tlower, and again when decked with irregular 

 golden apple- or pear-shaped fruits the display is of rare 

 beauty. 



The habit of growth is slow; the branches are crooked 

 and distorted. The tree rarely exceeds 15 ft. in 

 height, though a specimen at Geneva, N. Y., was re- 

 ported some years ago to be 30 ft. high, with a stem 

 nearly 2 ft. in diameter. The leaves are oval, entire, 

 dark green above and downy underneath, hanging on 

 late in the autiimn. In constitution, it is somewhat less 

 hardy than the apple and pear. Like the apple and pear, 

 the fruit is 5-celled; each cell contains several seeds 

 invested with a kind of mucilaginous pulp, differing in 

 these respects from the apple and pear, which usually 

 have 2 free seeds in each cell. The flavor of the fruit is 

 milder in warm countries than in cold. Though com- 

 monly uneatable raw, the Quince has been esteemed for 

 at least 2,000 years for the making of marmalade. 



larnotion, it should be well drained. The best orchards 

 are found on lands naturally or artificially drained. 

 Sandy land grows the trees quickly, but they are not 

 long-lived or prodiu!tive in their later years. 



On light soils Quinces may be planted 10 ft. apart 

 each way; on heavy soils, particularly in the East, where 



i055. Flower of Quince. 



(X J^.) 

 Tt is borne on the wood 

 of tlie season, not from an 

 autumn fruit-bud. 



Quince marmalade is more freely manufactured in Eu- 

 rope than in America. Quinces are chiefly canned in the 

 United States, although the juice is used in flavoring 

 various manufactured fruit products and in making jelly. 

 Boiled Quinces, served hot with cream or butter and 

 sugar, make an excellent dessert. 



The best soil for Quinces in New York state is a 

 heavy, moist, retentive clay loam. Contrary to popu- 



2056. The oranee or apple Quince (X ^). 



the trees are longer lived than in the West, they should 

 not be planted nearer than 15 ft. each way and some 

 persons recommend greater distances. Three-year-old 

 trees are preferred by most planters. The trees begin 

 to bear two years after planting. They repch full bear- 

 ing at 10 or 12 years. The Quince is f.uallow-rooted ; 

 therefore deep plowing is to be avoided. Thorough 

 tillage is just as necessary as with the peach and 

 plum; adequate fertilizing is also essential to suc- 

 cess. The Quince orchard rhcuid nevev be left 'are of 

 ground cover in the autumi A cover-crop (sec Cover- 

 Crops) is required to protect the roots from frost injury 

 during winter. Frequently the trees arr ^ eakened by 

 the loss of surface roots. In selecting „ovcr-crops to 

 obviate this possibility those which can be easily in- 

 corporated wiH the soil by a dick or spring-tooth harrow 

 are preferat.e. Cow-peas, soy beans or buckwheat, 

 from this standpoint, are desirab": plants. Aside from 

 this the trees may need nitrogenous and mineral fer< = ' 

 izers. Their vigor and productiveness may be accept .• 

 as guides to the proper fertilizer treatment. If tno 

 trees lack vigor, apply barnyard manure, supplement it 

 with mineral fertilizers, as potash and phosphoric acid, 

 These can be broadcasted in the fall or early spring, 

 When readily soluble fertilizers are used they should • 

 be applied in smaller quantities during the growing 

 season. 



The natural form of the Quince tree is vase-shaped, 

 or globular with age. Little training is needed. Prun- 

 ing is of two kinds: that which removes diseased, 

 interfering or superfluous branches and that which 

 influences more directly the quantity and quality of the 

 fruit. The latter consists of "heading-in" strong-grow- 

 ing shoots each year. Heading-in should be performed 

 during late winter or early spring. Whether this 

 system shall be carried on rigidly year after year will 

 depend on the character of the growth. It is also to be 

 remembered that this shortening of the terminal shoots 

 is in effect a thinning process and is of greatest value 

 where trees are growing very rapidly; consequently the 

 extent of its employment is a matter of judgment on 

 the part of the operator. Qiiinces are remarkably 

 regular bearers, but not infrequently the fruit is ill- 

 shaped and of small size, due to overbearing and insect 

 injury. Heading-in may thus be more satisfactorily used 

 to thin the Quince crop than other poniaceous fruits. 

 As the trees become old, they are likely to grow ragged 

 and to have little bearing wood; heading-in may correct 

 this fault. 



Among the most serious fungous diseases are leaf 

 blight, rust and pear blight. Leaf blight (Entomospor- 

 ium maculahun) produces spots on the foliage and fruit. 

 The leaves drop prematurely and the fruit is small and 

 marred by black spots. Rust (Hosstelia aurantiaca), a 



