Home › The Japan Quince › The Japan Quince: Pyrus

The Japan Quince: Pyrus

This pyrus is like the rest of its family in requiring a good soil, a deep moist loam suiting it exactly. But it is not fastidious, and will generally thrive where any other crab or quince can hold its own. Having named Pyrus spectabilis and Malus floribunda as beautiful hardy trees, it may be well to add the names of other species that have similar claims to attention for their ornamental qualities. Pyrus prunifolia is the Siberian crab, a charming tree for the knoll or woodland, the fruits of which make a delicious preserve; Pyrus eoronaria is the American crab; Pyrus baccata is the cherry crab. Pyrus aria, the white beam tree, is a splendid object when its fruits are ripe. Pyrus aucuparia is the well-known "mountain ash", the exceeding beauty of which is never revealed near a town as it is in the country, and more especially on the margins of woods in mountainous districts. Quince marmalade is one of the most delicious sweetmeats that may be inquired for in a country house. To prepare it is an easy matter, provided you have the quinces. They are to be pared, quartered, and the cores removed; then the fruit and the pips are to be put into a stewpan with a liberal allowance of loaf-sugar and a very little water, and kept boiling over a clear fire until the fruit is quite tender. It is then to be mashed with a spoon, and put into jars and tied down for use in the same way as any other preserve. About three-quarters of a pound of sugar to every pound of the fruit is usually enough, but equal weights of each are sometimes taken. The common quince will thrive almost anywhere, but is well adapted to plant in a damp spot. It should never be pruned, but be left to grow in its own way.