A New Quince—" PINEAPPLE/' 
Quinces can probably be grown with less expense than any other fruit, and 
if the quality could be improved, would be extensively grown and more generally 
used; a more promising fruit for improvement cannot be named. 
For about fifteen years we have been working in this direction, and have 
succeeded in obtaining the " PINEAPPLE," a quince which will cook as ten- 
der in five minutes as the best of cooking apples, and with a flavor never before 
equaled. 
Jelly made from it is superior to that made from any known fruit — absolutely 
unapproachable — something which could never have been thought of until it 
was brought into existence. 
The fruit, in form and size, very much resembles the Orange quince, but 
smoother and more globular; in color much lighter yellow; average weight 
about three-quarters of a pound each. 
The tree is a strong grower, and as productive as the Orange. 
^Some one may produce a better quince, we never expect to. 
" Luther Burbank of Santa Rosa, Cal., sent a fine display of a new quince of his 
own^ongmation, which he has named ' PINEAPPLE.' 
" It was never before shown to the public. It is large, apple-shaped, very clear 
yellow and of so mild a flavor that it can be eaten like an apple."— Report of Committee 
on New Fruits at 1896 meeting of the American Institute. 
" The quinces came to-day, they had the most delightful pineapple flavor I ever 
breathed."— S. F. Leib. 
" The jelly which my wife made from the ' PINEAPPLE ' quinces which you sent 
me, was the finest flavored jelly of any description or from any fruit, which I ever ate 
in my life. The jelly from quinces generally is too pronounced and strong. That made 
from this variety had a delicacy and an exquisite flavor absolutely unequaled by that 
made from any other quince, or, in fact, from any other fruit which I ever tasted." — S. F. 
Leib, Santa Clara Co. 
"A new variety of quince called the 'PINEAPPLE' is remarkable for size, beauty 
of form, productiveness and small core. It will cook tender in five minutes, whereas, the 
ordinary quince requires from one to two hours. It is also good to eat raw, and has a 
delicious flavor. This is one of the most important improvements in fruit in the historv 
of horticulture."— San Francisco Post Magazine. 
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