FRUITS VARIETIES AKD CULTURE. (531 



It is hardy in all sections of the Gulf States south of a 

 line drawn through Middle Alabama. 



QUINCE. — (Cydonia vulgaris.) 



The Quince is a small, hardy tree, seldom growing over 

 twelve to fifteen feet in height; thickly branched; with 

 ovate leaves, whitish underneath, on short petioles; the 

 flowers are white or pale pink color, and the fruit appears 

 on shoots of the same year's growth, varying in shape, 

 but having a resemblance to that of the apple or pear. It 

 is, when ripe, highly fragrant, and of a fine golden yellow 

 color, making the tree quite ornamental. Quinces are 

 seldom eaten raw, but for baking, stewing, preserving, 

 marmalades, or pies, along with apples, they are much 

 esteemed. They are also dried for winter use, giving an 

 excellent flavor to dried apples and peaches. 



For these purposes the quince has been long in cultiva- 

 tion, having been in great esteem among the Greeks and 

 Romans. The mucilage from the seeds was formerly used 

 in medicine instead of gum-water. The quince is propa- 

 gated from seed, layers, slips or cuttings, and grows very 

 readily from the latter. Cuttings, if planted about the 

 time the buds commence swelling in the spring, rarely 

 fail to grow. Quinces usually reproduce themselves from 

 seed, but occasionally vary. Quince stocks are very much 

 used for budding the pear upon, for which the Angers 

 quince is preferred, although we have found the common 

 or apple-shaped equally good in every respect. The 

 quince likes a deep, moist soil and cool exposure, growing 

 naturally upon the banks of streams. It, however, grows 

 to admiration in any good, rich, friable soil, and no tree is 

 more benefited by manuring, especially with vegetable 

 manure. Salt is said to act beneficially if applied during 

 winter. If applied occasionally in small doses at a dis- 



