THE QUINCE. 



AN outline of the origin, races, propagation, management, and 

 uses of the Quince is given in Chapter XIII, and in Section 137 its 

 pruning is discussed. In the States east and southeast of the great 

 lakes the varieties introduced from Europe at an early date succeeded 

 from the start far more perfectly than most other orchard fruits, and 

 up to the present few additions have been made to the list of varieties. 

 In sections favorable for its growth it was grown as a home fruit for 

 culinary use along a fence-line, or in a neglected corner, and the fruit 

 appeared in market only locally, if at all. But at this time the fruit 

 in its season reaches distant markets in regions where it does not 

 thrive, and it is found in the mining and lumber camps with as much 

 certainty as the apple or orange, as we now have in New York, New 

 Jersey, Ohio, and in other States, well-managed and profitable quince 

 orchards. The small trees come into bearing about as soon as the 

 grape, and the quince orchards known to the writer are more profitable 

 as yet than other pomaceous fruits. The commercial marmalade 

 found in every grocery in west Europe, and on every table nearly, is 

 yet a thing of the future with us, yet every American housewife tries 

 to secure a supply for preserving with sweet apples, and quince 

 jelly is relished by those who can secure it even at fancy prices. 



LEADING VARIETIES OF THE QUINCE. 



Alaska. Large, pyriform; color yellow. Said in New York to 

 bear unusually young, and to bear regular crops. As yet not widely 

 tested, but the present record is very favorable. 



Angers. Size medium, pear-shaped; color golden yellow; quality 

 good. The vigorous growth of this variety has given it commercial 

 status as a stock for the pear, yet it is commercial in some districts 

 as a fruit. 



