THE QUINCE. 



959 



known. The tree is one of the most thrifty growing, and an abundant 

 bearer. It does not cook quite as tender as the apple, but will keep 

 much longer. In form it is much like the apple, but the flesh is a little 

 harsher and more acid. 



Apple-shaped Quince. 

 Orange Quince. 



This is the most popular variety in this country. It bears large 

 roundish fruit, shaped much like the apple, which stews quite tender, 

 and is of very excellent flavor. It also bears most abundant crops. 

 Leaves oval. 



There are several inferior varieties of the Apple Quince. The true 

 one bears fruit of the size of the largest apple, fair and smooth, and a 

 fine golden color. 



New Upright. 

 Paris de Fontenay. 



This is an upright growing variety, forming quite small, compact lit- 

 tle trees. Of little or no value as a fruit. 



Pear-shaped Quince. 

 Oblong- Quince. 



The Pear-shaped Quince is drier and of firmer texture than the fore- 

 going. It is rather tough when stewed or cooked, the flesh is less lively 

 in color, and it is therefore much less esteemed than the apple-shaped 

 variety. The fruit is of medium size, oblong, tapering to the stalk, and 

 shaped much like a pear. The skin is yellow. The leaves are oblong 

 ovate. It ripens about a fortnight later than the apple-shaped, and may 

 be preserved in a raw state considerably longer. 



Portugal Quince. 



The Portugal Quince is rather superior to all others in quality, as it 

 is less harsh, stews much better, and is altogether of milder flavor, though 

 not fit for eating raw. For marmalade and baking it is much esteemed, 

 as its flesh turns a fine purple or deep crimson when cooked. 



The leaf of the Portugal Quince is larger and broader than that of 

 the common quince, and the growth of the tree is stronger. The fruit 

 is of the largest size, oblong ovate, obtuse. The skin is in color not so 

 deep an orange as that of the other sorts. 



The Portugal Quince is unfortunately a shy bearer, which is the 

 reason why it has never been so generally cultivated as the Apple 

 Quince. 



Rea's Seedling. 

 Van Slyke. 



A new seedling, raised by Joseph Pea, Coxsackie, Greene Co., 

 N. Y. It is a superb fruit, averaging one-third larger than the apple or 



