CHAPTER III. 



THE QUINCE. 



THE QUINCE, a small, irregularly growing tree of about 

 ten or twelve feet high, bears one of the best fruits for pre- 

 serves and jellies, and for giving additional flavor to apple 

 tarts. It is unfit for eating in a raw state. The young trees 

 are extensively used as stocks for the propagation of dwart 

 pear trees. 



The quince is usually propagated by layers and by cut- 

 tings. When by cuttings, they are to be ' taken from the 

 tree in the spring, and buried in an upright position, in a 

 light, deep soil, and in a moist shaded place, not less than 

 ten inches or a foot deep, and leaving but a small portion 

 above ground. If the shaded place cannot be had, spread 

 over the surface of the ground, after they are planted, a 

 coat of moss, or partially decayed leaves. If the weather 

 becomes very dry, water them. 



To propagate by layers, the young shoots are to be laid 

 down in the spring, and buried so as to leave only two or 

 three buds at the extremity above ground. When these 

 buds have well started, the best only should be left for 

 growing. A part of them will throw out roots by autumn, 

 and may be removed from the parent tree and set out in 

 rows ; the rest should remain a second year till rooted. If 

 the ground is rich, and they are kept well cultivated and 

 straightened by stakes, the cuttings and layers will produce 

 trees fit for removal as standards in two or three years. 



The soil for the quince should be deep and rich, such as 

 will raise good corn and potatoes, and should be kept well 

 cultivated. A rather moist soil has been preferred by many, 

 but it is by no means essential, 1 * deep and enriching culti- 

 vation being of incalculably more importance. In connex- 



* The hardiness of the quince enabling it to endure wetter soils, than other trees, 

 has led to, this opinion ; but better quinces have never been raised than on highly 

 enriched and well cultivated dry upland. 



