360 



THE GARDENER'S ASSISTANT. 



Quinces. — Though cultivated to a limited ex- 

 tent Quinces are worth more attention, as there 

 is a steady demand for the fruits, which will 

 frequently sell readily at 8s. per bushel for 

 preserving. There are now several varieties 

 in cultivation which differ in their properties, 

 the Portugal being one of the best for most 

 purposes. The flesh has less astringency than 

 most of the others, and in the operation of boil- 

 ing, the colour is changed to a deep-reddish tint. 

 The Apple-shaped Quince is also a good one, 

 possessing abundant pulp and a fine flavour. 



One of the richest preparations is that of 

 marmalade, for which the fruits are pared and 

 cored, and cut into small thin slices. This is 

 boiled in water for two hours, after which sugar 

 is added at the rate of 1 lb. to each 1 lb. of pulp, 

 and boiled again for an hour and a half. Placed 

 in glass jars and tied down securely, this will 

 keep for a great time; it has a very pleasing 

 appearance, and sells at a good price. An ex- 

 cellent jelly can also be obtained from Quinces, 

 with the addition of an equal weight of Apples, 

 prepared as for the marmalade. The mixture 



Fig 1131.—" TnviVta " Fruit and Vegetable Drier (Ryder's type). 



should be boiled for an hour and a half, then 

 strained and '2 lbs. of sugar added to each quart 

 of juice, and boil again for an hour and a half. 

 This will possess all the distinctive colour and 

 flavouring of the Quince. 



Stone-fruits. — The majority of the stone-fruits 

 can be utilized in a variety of ways, each of 

 which has its own special recommendations, and 

 all are applicable in Great Britain, though not 

 always with an equal degree of profit. Still, 

 there should never be adequate reason for the 

 waste which is a frequent cause of comment 

 and regret. 



Plants. — In cases of very large crops drying 

 is the most inexpensive and convenient means 

 of disposing of the fruit, and the work has been 

 performed in this country on several occasions 

 with a considerable measure of success. One 

 essential is to select Plums with tough skins 

 that will not readily crack. A celebrated Plum 

 for drying in France is the Prune d'Agen, which 

 is also known as Prune d'Ente and Robe de 

 Sargent. This variety succeeds well in Eng- 



land, and is a blue-black Plum of good quality, 

 which ripens in September. Enormous quanti- 

 ties of this fruit are sent to Britain every year. 

 Another good French Plum much valued for 

 drying is St. Catherine, which also succeeds in 

 this country, as well as a third Continental 

 favourite for the same purpose, i.e. Quetsche. 

 The Bordeaux Prunes are said to be the product 

 of a Plum called St. Antoine, a variety which is 

 not generally known in Britain. 



In California the varieties which have given 

 the most satisfaction for drying, in addition to 

 the above-named, are the Italian Prune or Fel- 

 lemberg, the Silver Plum (which is said to be a 

 seedling from Coe's Golden Drop), the Bulgarian, 

 the Hungarian, the Hungarian Date, and the 

 German Prunes. 



In England some of the varieties which have 

 proved most profitable for drying are Prince 

 Englebert, Monarch, Diamond, Victoria, and 

 Pershore, but there are many others well worthy 

 of trial for the same purpose. 



All Plums should have the stalks removed, 



