Allen Nursery Co. 
27 
QUINCES 
The Quince is of late attracting a great deal of attention as a market fruit. 
Scarcely any fruit will pay better in the orchard. The tree is hardy and compact in 
growth, requiring but little space; productive; gives regular crops and comes early 
into bearing. The fruit is much sought after for canning for winter use. When put 
up in the proportion of about one quart of quinces to four quarts of other fruit it 
imparts a delicious flavor. 
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. 
Bourgeat — A new, golden, prolific variety 
of the best quality; ripening shortly 
after Orange and keeping until mid- 
winter. Tree a remarkably strong 
grower, surpassing all others. 
Champion — Fruit very large, fair and 
handsome, surpassing other varieties in 
this respect; bears abundantly while 
young; flesh cooks as tender as an 
apple and without hard spots or cores; 
flavor delicate, imparting an exquisite 
quince taste and odor to any fruit with 
which it is cooked. The most valuable 
of all. 
Meech’s Prolific — The most prolific of all 
known varieties; ripens between the 
Orange and Champion. Bears very 
early, usually a full crop at three 
years; quality unsurpassed and size 
largo. 
Orange— Large, roundish; bright golden- 
yellow'; cooks tender and is of very ex- 
cellent flavor. Valuable for preserves 
or flavoring; very productive; the most 
popular and extensively cultivated of 
the old varieties. October. 
Rea’s Mammoth — A seedling of the 
Orange Quince; one-third larger, of the 
same form and color; fair, handsome; 
equally as good and said to be as pro- 
ductive. Tree a hardy and healthy 
grower. 
GRAPES 
The Grape is the most healthful of all fruits, and the most highly esteemed for 
its many uses. It can be secured by every one who has a garden, a yard or a w T all. 
It can be confined to a stake, bound to a trellis, trained over an arbor or extended 
until it covers a large tree or building, and it still yields its graceful bunches and 
luscious, blooming clusters. Capable of most extraordinary results under wise man- 
agement, it is prone, also to give the greatest disappointment under bad culture or 
neglect. Other fruits may bo had from plants that know no care, but grapes arc only 
to be had through attention and forethought. We will endeavor to point out a few 
essential points in its successful culture, and refer the cultivator to other and more 
extended works for more details. 
Soils — Good grapes are grown on various soils, sandy, clayey, loamy, etc. The 
soil must be well drained, and there should be a free exposure to the sun and air. 
Hillsides, unsuitable for other crops, are good places for grapes. 
Crops — Crop grapes moderately if you would have fine, well-ripened fruit. A 
vine is capable of bringing only a certain amount of fruit to perfection, proportioned 
to its size and strength; but it usually sets more fruit than it can mature; reduce the 
crop early in the season to a moderate number of good clusters and cut off the small 
inferior branches; the remainder w'ill be worth more than the whole would have been. 
A very heavy crop is usually a disastrous one. 
Pruning — Annual and careful pruning is essential to the production of good 
grapes. If the roots are called upon to support too much wood, they cannot bring to 
maturity a fine crop of fruit. The pruning should be done in November, December, 
February or March, while the vines are entirely dormant. 
Orange 
