THE QUINCE. 275 



VARIETIES. 



ORANGE OR APPLE QUINCE. (Syn. Angers.) Large, some sub- 

 varieties quite large, 

 roundish, somewhat ir- 

 regular, with a small 

 and very short neck at 

 the base ; surface of a 

 fine golden color ; flesh 

 firm, stewing rather 

 tender, of excellent fla- 

 vor. Ripens soon after 

 mid-autumn. Leaves 

 _ oval. Tree productive, 



Fig. 227. Orange Quince. Fig. 228. Pear Quince, if Well Cultivated. 



This is the most common sort, and by continual propagation 

 of seedlings, several sub-varieties have been produced, 

 varying slightly in coarseness or firmness of texture, size 

 and form. The largest sometimes weigh a pound. It 

 strikes freely from cuttings, and forms the best stocks for 

 the pear. 



Pear Qui?ice. (Syn. Oblong or Pyriform Quince.) Size 

 medium or rather large, pyriform, body roundish-oblong, 

 neck about one-half or one-third the length of the body; 

 skin rather dull rich yellow; flesh firm, tough, dry, with 

 a high flavor, stewing less tender than the Orange quince. 

 Ripens late in autumn, and hence adapted to distant 

 marketing. Leaves oblong-ovate. A moderate bearer. 



Portugal Quince. Quite large, oblong-pyriform, largest at 

 the middle and tapering to each end; yellow; flesh more 

 juicy, and less harsh than the other varieties. Stews well, 

 and becomes a fine purple or deep crimson -. hen cooked. 

 Leaves broad, cordate, downy, larger than those of the com- 

 mon quince, and growth stronger. The fruit is rather su- 

 perior in quality, but the value of the variety is much les- 

 sened by its unproductiveness. It does not strike readily 

 fro:n cuttings. The common or Orange quince is often 

 sold as the Portugal. 



The Japan and Chinese quinces are cultivated mci'rly as 

 ornamental shrubs. 



