364 



CASSELL'S POPULAR GARDENING. 



"base firm, and the majority of the cuttings will have 

 made sufficient roots and top-growth to he hudded 

 or grafted in two years, or planted out into their 

 fruiting position in three years from the time of 

 insertion. 



The layering of the Quince for propagation does 

 not differ from that of the Rose, &c., already 

 described. Some, however, prefer cutting hack the 

 Quince stools in the spring or the autumn, which 

 results in a vigorous growth, and these shoots are 

 earthed up next season within an inch or two of the 

 summit of the young shoots. The latter root almost 

 as freely thus as when each separate shoot is layered 

 or pegged down, as in more elahorate layering. 

 After a year's growth earthed up on the stools, 

 the rooted layers are removed, and lined out in 

 nursery rows, or finally planted out in then.' fruiting 

 quarters. 



Soil. — The Quince is hy no means fastidious 

 ahout this. It is a free surface-rooting plant, and 

 roots most readily in light rich soils, and in damp 

 situations. Though some of the finest Quinces are 

 found contiguous to running streams or ponds, yet 

 the tree will not thrive or ripen its fruit in un- 

 drained borders or orchards. The best site, as a 

 rule, is a cosy nook or corner in the shrubbery or 

 pleasure-ground, or flanking the orchard. When 

 grown on a wall it may be treated exactly as the 

 Pear. 



Pruning and Training. — The chief point for 

 standard trees is the obtaining of one tolerably stout 

 straight stem to support the tree, and mould it into 

 more or less of symmetry. Sometimes rather severe 

 cutting back results in a strong break that runs into 

 a good leader. At others a stout stake, and a con- 

 siderable amount of pruning and training, are needed 

 to get a good base. 



Heights of from five to eight feet, with a foot or two 

 less in breadth, form trees at once highly ornamental 

 and useful. The chief attentions needful after the 

 trees have grown into full size and fertility, are the 

 removal of any weakly or useless branches, the 

 thinning of the fruit when the crop is excessive, and 

 heavy watering during excessively dry weather. 



Gather the fruit carefully so soon as it becomes 

 ripe, and before it falls from the trees, for though 

 hard it is easily blemished, and the bruised portions 

 quickly decay. The fruit, however, is seldom fit to 

 gather before the beginning of November. It should 

 be stored in a dry shed or cellar, or outhouse, by 

 itself, as the aroma of Quinces is too powerful to be 

 pleasant, and is communicated to other fruit or 

 substances near to them. The fruit will seldom keep 

 longer than four to six weeks, and are mostly in 



their best condition for converting into preserves 

 about three weeks after gathering. Those who are 

 so fond of Quince as to consider Apple-pies imperfect 

 without them, may preserve their Quinces in bottles, 

 either whole or quartered, for these purposes. 



Varieties. — Practically there are but three sorts 

 worth growing — the Apple, the Pear, and the 

 Portugal, though a fourth, Rea's Mammoth, is much 

 grown in America. This is not only larger than the 

 Portugal Quince, but is so mild and tender that it 

 can be eaten raw. The Apple Quince is the hardiest 

 and most prolific, fruiting freely in localities in 

 which neither of the others does much good. The 

 fruit is nearly round, and of a deep golden colour 

 when ripe. The Pear Quince is of the form of the 

 majority of Pears, sometimes, however, roundish 

 like the Apple, and more or less ribbed towards 

 the eye. It is more of a lemon than golden colour, 

 is larger than the Apple Quince, and also later 

 in ripening. The Portugal is a much larger 

 variety than the common Pear Quince. It is also 

 of better quality, and milder flavour, and the flesh 

 changes to deep red when cooked. Unfortunately, 

 the Portugal variety is a shy bearer, which prevents 

 its being so generally grown as the others. It is, 

 however, from its free growth, much used for stocks, 

 and also for jflanting in shrubberies and pleasure- 

 grounds for ornamental effects. 



OPEN-AIR GRAPE-VINE CULTURE. 



This has rapidly retrograded in England within 

 the last half-century. The abolition of the duty on 

 glass gave such an impetus to the multiplication of 

 Vineries, and other glass houses in which Vines 

 could be grown, that out-of-door Grapes were almost 

 "glassed" out of cultivation. This is to be regretted 

 alike on social, sanitary, and horticultural grounds. 

 For the growth of Vines in the open air interested 

 and pleased large classes who are not likely to be 

 able to grow them under glass, while it also brought 

 edible Grapes within reach of not a few that are not 

 likely to be able to secure many of those grown 

 in Vineries. Tested by size they are very inferior, 

 but by quality, the only sensible test, Muscadines, 

 Sweetwaters, and even Frontignacs and Hamburghs, 

 from south walls, not seldom equal or excel the same 

 varieties from Vineries. 



In general terms, Grapes may be ripened in the 

 open air in average seasons, and under favourable 

 conditions, south of London. Excess of moisture 

 rather than a paucity of warmth is the most frequent 

 cause of failure. Hence the larger amount of success 

 in the open-air culture of the Grape in the Eastern 

 than the Western counties, though the latter enjoy 

 the higher temperature. 



