THE quince is the pear-like fruit of a bush or small tree resembling the pear tree. The branches are spreading and of a grayish green or brownish green color. The leaves are simple, entire, ovate, with short petioles and distinct stipules. The lower surface of leaves and stipules as well as the young twigs and the sepals are densely covered with hair-cells producing a woolly appearance. The flowers develop in May and June and are usually solitary upon terminal branches. Calyx green with five foliaceous, serrate, reflexed lobes. Corolla of five separate ovate, rather large, pink petals. Stamens yellow, numerous (20); five styles and a five-celled ovary. The matured fruit is a pome. That is, the greater bulk consists of the thickened calyx enclosing the ovary. The form, size and color of the ripe fruit are shown in the illustration. Each cell of the ovary bears from six to fifteen seeds which resemble apple seeds very closely as to form and color.

The name Cydonia is derived from the name of the Greek city Cydon, now Canea, of Crete. The Cydonian apple of the Greeks was emblematic of fortune, love and fertility, and was dedicated to the goddess Aphrodite (Venus). It is a question whether Crete was the original home of the quince. Some authorities maintain that it found its way into Greece from upper Asia, Persia, or India. Wherever its first home may have been this plant was known in Greece 700 years B. C. From Greece the tree was introduced into Italy and Spain, from which countries it finally spread over central Europe. Charlemagne, Karl der Grosse—812, was largely instrumental in spreading the quince in Germany.

The ancient Greeks made extensive medicinal use of the fruit. On account of its astringency it has been used in dysentery, hemorrhage, and other conditions requiring an astringent substance. At present it is little used, the seeds excepted.

The pulp is fibrous and tough; it is not edible in the raw state on account of its acrid, astringent taste. As a whole it is a discouraging and disagreeable fruit in spite of its beautiful yellow color and pleasantly aromatic odor. Mixed with apples it makes excellent pies and tarts. A marmalade is made from the pulp, also a delicious jelly. It is stated that the word marmalade is derived from marmelo, the Portuguese name for quince.

The seeds are extensively used on account of the mucilage of the outer surface (epidermal cells). A decoction commonly known as mucilage of quince seed is much used as a demulcent in certain diseases—in erysipelas, inflammatory conditions of the eyes and in other affections where mucilaginous applications are found useful. The Mohammedans of India value the seeds very highly as a restorative and demulcent tonic. European physicians have used them with much success in dysentery. The mucilage is also one of the substances used by hair-dressers under the name of bandoline.

Chemically the mucilage is simply a modification of cellulose. Pereira considered it a special chemical substance which he designated cydonin. The seed, about 20 per cent. of which is mucilage, will make a sticky emulsion with forty times its weight of water. As to its physical properties it closely resembles gum arabic and agar. There are, however, simple tests by means of which it is possible to distinguish them. The seeds rubbed or crushed emit an odor resembling almonds, due to the presence of hydrocyanic acid.

Most of the quince seed of the market comes from southern Russia, southern France and the Cape of Good Hope. It is cultivated in various temperate and subtropical countries.

The quince must not be confounded with the Indian "bael" fruit which is known in India as the Bengal quince. The Chinese quince is a species of pear. The Japanese quince is also a species of pear resembling the Chinese quince. It is a great garden favorite on account of its large scarlet or crimson flowers. The fruit, which is not edible in the raw state, resembles a small apple and is sometimes used for making a jelly. The Portugal quince differs from the ordinary variety by its more delicate coloring. It is, however, less productive than the common varieties.