174 HORTICULTURAL MAXUAL. 



or tasted the fruit, unless obtained from a grocery, where 

 it is sometimes found for sale as shipped in as are the citrus 

 fruits. Commercially, the fruit is mainly grown east of 

 the lakes, iu some of the southeast States, and in Utah. 



178. Propagation and Management. — The quince is 

 easily propagated by cuttings of the new wood planted in 

 the fall (58) and also from cuttings of the surface roots 

 (50). It is also propagated by mound-layering (51), and 

 by root-grafting and budding of best varieties on the free- 

 growing Angers quince. It is also often propagated by 

 root-grafting on apple-roots. In this case the grafts are 

 set down to the top bud of the scion to favor rooting above 

 the point of union. The pruning of the quince is peculiar 

 (151) and should be mainly in the way of thinning out the 

 inner branches. If the growth is shortened the best bear- 

 ing wood is taken away. 



It may be said that the fruit of the quince will never 

 have the widespread consumption and uses of such 

 orchard fruits as the apple, plum, cherry, peach, and 

 orange. Its commercial status has not changed materially 

 in modern times. It is not and never can be a dessert 

 fruit, but it has been esteemed for the making of sweet 

 preserves and marmalade for centuries. In time the 

 marmalade may become commercial. If so, the growing 

 of the quince will be more general in sections adapted to 

 its culture. 



