ON THE QUINCE 



it is equal to some popular apples for eating raw, 

 and fully equal to the best apples or pears when 

 baked, stewed, or canned. It will cook as tender 

 as the best apple in five minutes. Moreover, it 

 makes a superior light-colored dried fruit. 



In form the fruit is somewhat iiltermediate be- 

 tween the Portugal and Rae's Mammoth, inherit- 

 ing from both parents; but in quality it is far su- 

 perior to either. This new variety has been rather 

 extensively distributed in the eastern states. The 

 only complaint heard of it in the colder climates 

 is that it does not bear so well as in California, 

 but this is the case with all quinces. The soil and 

 climate of California are peculiarly hospitable to 

 this fruit. 



The Pineapple Quince 



I have elsewhere called attention to the fact 

 that once a tendency to variation has been intro- 

 duced by crossing among plants of a given com- 

 pany, the effect appears to be cumulative. 



Thus opportunity is often given in later gen- 

 erations for selections that will lead to relatively 

 rapid progress along the desired line of develop- 

 ment. 



Such was the case with the quinces. As selec- 

 tion proceeded one generation after another, the 

 tendency to improvement became more pro- 

 nounced. The new varieties already secured were 



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