280 Other Quince Varieties. 
fanned by the ocean breeze and does fairly well in the interior, 
providing it has moisture enough in the soil, and in some situa- 
tions will doubtless require summer irrigation. 
VARIETIES OF THE QUINCE, 
Though notably all varieties of the quince are introduced 
by our nurserymen and carried by them in small stock, most 
plantations are of the “apple” or “orange” variety. The fol- 
lowing may be enumerated, however, as growing in this State:— 
Apple or Orange.—Large; bright yellow; the best. August and 
September. 
Portugal.—Very large, and fine flavor, turns a fine purple or. deep 
crimson when cooked. 
Rea’s Mammoth.—A very large and fine variety of the Orange quince; 
a strong grower and very productive. 
Champion.—Fruit very large, fair and handsome; tree very productive, 
surpassing any other variety in this respect; bears abundantly when young; 
flesh cooks as tender as an apple, and without hard spots or cores; flavor 
delicate, imparting an exquisite quince taste and odor to any fruit with 
which it is cooked. 
The Chinese Quince.—A most extraordinary fruit, oblong, of immense 
size, often weighing from two to two and-one-half pounds; growth rapid 
and distinct. 
West's Mammoth.—Originated by W. B. West, of Stockton, from seed 
received from Boston in 1853; of the Orange quince family; round; clear 
yellow; very large; fine flavor and for the class a very good keeper. 
Pineapple.—Originated by Luther Burbank and distributed by him in 
1899; the result of a long effort to secure a quince which would cook tender 
like an apple. The name comes from its flavor, which is suggestive of the 
pineapple. : 
