LUTHER BURBANK 



a very great advance upon their progenitors, but 

 there ultimately appeared a seedling that pro- 

 duced a fruit far superior even to the very good 

 ones already introduced. 



This superlative variety, which appeared as 

 the culminating product, for the moment at any 

 rate, of fifteen years of selective breeding, was 

 the one referred to at the beginning of this chapter. 



Because of its peculiar flavor this new quince, 

 as already stated, was named the Pineapple. 



It is additionally remarkable for the early- 

 bearing and great productiveness of the trees, 

 for the large and uniform size of the fruit, which 

 is moreover exquisite in form and of a pleasing 

 light lemon yellow color. 



Everyone knows that the ordinary quince can- 

 not be eaten raw with any degree of satisfaction, 

 nor with any expectation of personal comfort in 

 the immediate future. Even children, voracious 

 and unexacting as are their appetites, will scarcely 

 eat a common quince. 



But the Pineapple quince when thoroughly ripe 

 rivals the apple as a fruit to be eaten raw. 



It will also cook as tender as the tenderest cook- 

 ing apple in four and one-half minutes. No other 

 quince previously known can be cooked so quickly. 

 It makes a delicious jelly with a strong, pure pine- 

 apple flavor. The jelly, indeed, is far superior to 



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