Choice Quinces and Apricots 
.. 13 .. 
KEID’S NUB8EEIES, UPLAND, OHIO 
QUINCES. 
The Quince is attracting attention as a market fruit. The tree is hardy and compact in growth, requires little 
space, is productive, gives regular crops, and comes early into bearing. The fruit is much sought after for 
canning for winter use. It flourishes in any good garden soil, 
which should be kept mellow and well enriched. Prune off all 
the dead and surplus branches, and thin out the fruit if bear- 
ing too freely. Do not neglect your Quince trees; it pays well 
to give them your attention. 
THE BOURGEAT QUINCE, 
We believe this to be one of the finest Quinces ever offered. 
Of the best quality, tender; ripens right after the Orange, and 
keeps till past midwinter. We had fine Quinces of this 
variety in February and March of last year. The fruit is 
very large, rich golden color; smooth, velvety skin, and has so 
far proved to be free from leaf-blight, not having blighted in 
ten years, the leaves keeping green until killed by frost. 
Makes a fine tree, like pears and plums. Three bushels of 
fruit have been gathered from a 10-year old tree. We 
believe this variety will give the best satisfaction wherever 
grown. First-class, 2-years, 40 cts. each, $4 per doz. ; medium, 
30 cts. each, $3 per doz; second-class, 25 cts. each, $2.50 per 
doz. 
Champion Quince. 
General List of Quinces. 
Each Doz. 100 
Heavy First-class, 2 years, 4 to 5 feet $0 25 $2 50 $15 00 
First-class, 2 years, 3 to 4 feet 20 2 00 12 00 
Second-class, 2 years, 2 to 3 feet 18 1 75 10 00 
Meech’s Prolific. Good grower, productive, bears young; fruit large, yellow, showy; good for cooking. 
Champion. Originated in Connecticut. A prolific and constant bearer; fruit larger than the Orange, more 
oval, as good, and a longer keeper. October and November. 
Orange. Large, roundish, bright golden-yellow; cooks tender, and is of excellent flavor. Very productive; 
the most popular and extensively cultivated varietj r . Oct. 
Rea’s Mammoth. A seedling of the Orange Quince, 
one-third larger, of the same form and color. October. 
STANDARD APRICOTS. 
First-class, 4 to 5 feet 
Second-class, 3 to 4 feet, 
Each Dozen 100 
$0 20 $2 00 $15 00 
15 1 50 10 00 
APRICOTS. 
HARRIS HARDY. Extract from The Rural New- 
Yorker : “ The Harris Apricot, a native seedling from cen- 
tral New York, is 
being largely 
grown there for 
commercial pur- 
poses, and is a 
marked success. 
The fruit is fully 
as large as the 
best Apricot 
grown in Califor- 
nia, and so much 
better quality as 
to make and hold 
a place in the 
market against 
the very best from 
California. If peo- 
ple want to grow 
Apricots for borne 
use or market, 
Harris Hardy is the one best suited to the situation.” 25c. each, $2. 50 per doz- 
Han is Hardy Apricot. 
Moorpark. Orange-red cheek; firm, juicy, rich. 
August. 
Alexander. Very hardy; an immense bearer; yel- 
low, flecked red. July. 
Alexis. Very hardy, yellow, red cheek; rich and 
luscious. July. 
Catherine. Hardy, vigorous and productive. July. 
Gibb. Tree hardy; yellowish; subacid, juicy and 
rich. June. 
J. L. Budd. Strong grower and profuse hearer; 
white, red cheek. August. 
Royal. Yellow, orange cheek; good. July. 
