QUINCE fu 



QUIN'CI 



14S5 



lir notion it should he ntll di xmed The best orchards 

 are tound on laud- naturallj or artitciallj drained. 

 Sand\ lind grows the tiee-, quickh but the) are not 

 long Ined oi prodndire m then later jcar'5 



On light MiiU (^luiii I s III IX 111 planted 10 ft. apart 

 each waj , on li i i n uUih in the Eist, where 



.1 notable Quince orchards 

 being managed like well 

 nil This, nil lids 11, 



1 Ihis misoon 

 t fruit of most 

 delicious when 



.less of Quince 



1 inglyat 



luainen 



I L 1 nil luegular 



. dibplaj lb of rare 



t habit of growth is slow the branches are crooked 

 ilistorted The tree rarcU exceeds 15 ft m 

 It thou„'h a spti linen at Geneva, N Y, was re 

 d some M lis a,o to be 30 ft high, with a stem 

 \ .' tt in diumtti 1 he leaves aie o^al i iitire 

 .iieenabiM ind d ,uiu undeui. itli Ii iii.iii., r ii 

 in the nutllinil In n litn'i II ,1 , II 111 



I, pk 



iped tit 



II L ich llU The a n oi ol the fiuit is 

 untries than m cold Though com 

 m the Quince has been esteemed for 

 irs for the making of marmalade 



Quince manniilade is more freely manufactured in Eu- 

 rope than in America. Quinces arc chiefly canned in the 

 United States, although the juice is used in flavoring 

 various manufactured fruit products and in making jelly, 

 lioiled Quinces, served hut with cream or butter aiid 

 sugar, make an esocllent dessert. 



The best soil for Quinces in New York state is a 

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



grounu 

 Ciopi, I 1 

 during ' 



,111111 I liia-eof 



Liuiied tu pi 1 Mil 1 t li III fiost injury 



er Frequciiih ih ti m weakened by 



surface routs In I iin. c over crops to 



Iicissil ilit\ til ulii li 111 be easily in- 



nli li '1 1 1 spring tooth harrow 



' lieins or buckwheat, 



111 jilants Aside from 



I I ^ n us and mineral fertil- 



I I II 1 1 I iiiui tneness maj be accepted 



111 I I pi fertilizer treatment If the 



1 i| I I 1 iin^ard manure, supplement it 



II mil I IS potnsh and phosphoric acid. 



I I 1 i 1 r d 111 tlip fill or early spring. 



\ liii 1 t mil 1 .1 11 . il thty should 



11 111 ill 1 I I I 1 1 1 111 111. the growing 



llii II itiii il I nil it til i^iiiii I til IS vase-shaped, 

 or globul ir \\ ith a.e Little tr uning is needed. Prun- 

 ing is of two kinds that which removes diseased, 

 interfering or superfluous branches and that w*liich 

 influences more diiectlj the quantity and quality of the 

 fiuit The latter consists of "heading m" strong-grow- 

 ing shoots each \ear Heading in should be performed 

 duiing late winter or early soring ^\ hether this 

 s\sttni shill be f irried on rigidly j ear after vear will 

 1 r of the growth It is also to be 

 li rtenmg of the terminal shoots 

 , I icess and is of greatest value 

 \try rapidly, consequently the 

 * lit is a matter of judgment on 

 irator. Quinces are remarkably 

 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 pomaceous fruits. 

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

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

 this fault. 

 Among the mo.st serious fune-fms dis<-.is..s nn- leaf 



blight, rust and pear blight. Li-.il i ii i i /.' s/ior- 



turn maeulatum) produces spots '11 trtiit. 



The leaves drop prematurely and il:> ill and 



marred by black spots. Rust (7i'/ '■ ' ' - ' ./' ici), a 



depe 



regula 



bearers, but 



