320 AMERICAN HUSBANDRY. 



ally found in gardens. It if. a large fruit, of a rich 

 dark yellow, and is deservedly esteemed for its cook- 

 ing properties. 



The Portugal Quince. — The fruit of this variety is 

 less austere and more juicy than the preceding ones, 

 and is much pi-ized for marmalade and preserves, 

 having the property of assuming a fine purple tint 

 while undergoing the culinary process. It is rather 

 a shy bearer ; but, though not common in the United 

 States, is the kind generally cultivated in England. 

 Loudon recommends this as the best variety for in- 

 serting the pear upon. 



The Eatable Quince. — The distinguishing character 

 of this fruit is its being less astringent and austere 

 than the preceding kinds, and hence is considered 

 eatable. Few palates, however, relish this or any 

 other variety, unless prepared for the table by cook- 

 ing. 



There is no fruit grown in our country so valuable 

 for marmalade and preserves as the quince, and, as 

 a natural consequence, none that finds a more ready 

 market. Every fruit-garden should contain a few 

 trees of each variety. They are planted about ten 

 feet apart, and require little attention or pruning. 



RASPBERIIY. RubuS. 



Among the minor fruits, the Raspberry, both cul- 

 tivated and common, holds a distinguished place, 

 and is much esteemed as a table-fruit and for culi- 

 nary processes. There are several species of the 

 Rubus that grow spontaneously in the United States, 

 such as the Black and Red Raspberry, the Blackber- 

 ry, Cloudberry, &c. In Europe the Blackberry is 

 known as a bramble. Nicol, in his work on fruits, 

 enumerates twenty-three varieties of the cultivated 

 Raspberry, and twenty-one of the bramble or wild 

 varieties. Mr. Prince's catalogue contains nearly 

 thirty varieties, or names of varieties. 



A.11 the varieties of this family are easily perpetu- 



