176 FRUIT AND ITS CULTIVATION. 



ripe, the flesh of which is highly perfumed. The ripe fruit, 

 cut into slices, is often put into apple or pear tarts; 

 made into a rich and refreshing wine; and converted 

 into marmalade and jellies. The far-famed Cotignac pre- 

 serve of the French and Italians is also madt from this 

 fruit. The Quince, of course, is the popular stock for 

 Pears grown as cordons, bushes, etc. 



Propagation. The Quince is chiefly increased by layer- 

 ing the shoots in autumn hillock layering. It can also 

 be increased by cuttings, but the operation is a slow and 

 uncertain one. Seeds rarely ripen in England, so that 

 it is not possible to propagate Quinces by this method. 

 See article on " Propagation" further on. 



Soil and Situation. The Quince succeeds best in a rich 

 loamy soil. Heavy clays 1 and sandy soils are not suitable. 

 The position, too, should be a moist one, and, if possible, 

 near a pond or stream. It is useless trying to grow the 

 tree in a dry position. A sheltered, sunny position is also 

 desirable. 



Culture. Plant in autumn. The trees may be grown 

 as bushes or low standards. No pruning is required 

 beyond thinning out weakly or other crowded branches, 

 and this should be done in winter. Trees grown in soils 

 that are not over moist should be given a thorough water- 

 ing and an occasional application of liquid manure in 

 summer. 



Gathering and Storing the Fruit The fruit is usually 

 ready to gather early in October. Its ripened condition 

 can usually be ascertained by its powerful aroma. As 

 a rule, the flesh is hard when quite ripe. Store it on a 

 layer of clean straw in any cool place away from Apples 

 or Pears, otherwise the aroma from the Quince will be 

 communicated to the latter. The fruit will, if not bruised 

 in gathering, keep sound for six to eight weeks. 



