THE QUINCE. 275 



VARIETIES. 



Orange or Apple (Syra. Apple-shaped.) Large, some sub- 

 varieties quite large, 

 roundish, somewhat ir» 

 regular, with a small 

 and very short neck at 

 the base ; surface of a 

 fine golden color ; flesh 

 firm, stewing rather 

 tender, of execllent fla- 

 vor. Ripens soon after 

 mid-autumn. Leaves 

 oval. Tree productive, 



Fig. 257. Orange Quince. Fig. 228. Pear Quince, if Well cultivated. 



This is the most common sort, and by continual propagation 

 of seedlings, several sub-varieties have been produced, 

 varying slightly in coarseness or firmness of texture, size 

 and form. The largest sometimes weigh a pound. It 

 strikes freely from cuttings, and forms trees without graft- 

 ing. 



Pear Quince. (Syn. Oblong or Pyriform Quince.) Size 

 medium or rather large, pyriform, body roundish-oblong, 

 neck about one-half or one-third the length of the body; 

 skin rather dull rich yellow ; flesh firm, tough, dry, with 

 a high flavor, stewing less tender than the Orange quince. 

 Ripens late in autumn, and hence adapted to distant 

 marketing. Leaves oblong-ovate. A moderate bearer. 



Portugal Quince. Quite large, oblong-pyriform, largest at 

 the middle and tapering to each end ; yellow ; flesh more 

 juicy, and less harsh than the other varieties. Stews well, 

 and becomes a fine purple or deep crimson w hen cooked. 

 Leaves broad, cordate, downy, larger than those of the com- 

 mon quince, and growth stronger. The fruit is rather su- 

 perior in quality, but the value of the variety is much les- 

 sened by its unproductiveness. It does not strike readily 

 from cuttings. The common or Orange quince is often 

 sold as the Portugal. 



The Japan and Chinese quinces are cultivated merrly as 

 ornamental shrubs. 



