THE APPLE, PEAR, AND QUINCE. 171 



are again budded or grafted with Seckel, Bartlett, and 

 other sorts that fail on the quince. 



The main commercial variety worked on the quince for 

 marketing is Duchess d'Angouleme. The first part of tlie 

 name is now dropped. This large, irregularly shaped 

 pear is shipped to the West in barrels and half barrels and 

 is mainly used for culinary purposes. Other commercial 

 sorts are Louise Bonne, Anjou, Clairgeau, and Manning's 

 Elizabeth. 



174. Propagation of the Pear. — Nearly all the pear- 

 seedlings used in this country for propagation are imported 

 or grown from imported seed. In either case the seed used . 

 is mainly saved in the perry-jDroducing sections of west 

 Europe. The variety used for perry in France, Germany, 

 Italy, and Austria is almost exclusively the snow-pear 

 {Pyrus nivalis). The fruit is small and near to Nature. 

 Hence it has plump seeds that produce vigorous stocks. 

 Where the snow-pear is not used for perry-making, the 

 writer found small austere varieties used of the Pyrus 

 communis type that gave equally plump seed. Pear-seed- 

 lings have been quite extensively grown on the virgin soils 

 of the West, where they reach in one season a size suitable 

 for budding or grafting. The plan of crown-grafting (86) 

 and deep-setting in orchard is mainly practised in the 

 West and budding (73) in the Eastern States. The pear 

 seems to have a wider range than most fruits in the way 

 of uniting with stocks not nearly allied botanically. Some 

 varieties make a fairly good union with the quince, some 

 with the apple, and others with the thorn, Juneberry, and 

 even the bearberry [Pyrus arlutifolia). 



175. Soil and Management. — In all parts of the world 

 visited by the writer, Downing's statement, that "the 

 best soil for this fi-uit-tree is a strong loam of moderate 

 depth with a dry subsoil," holds good. Even in Belgium, 



