134 IOWA ACADEMY OF SCIENCES. 



Professor Budd, in ' ' Rural Life, ' ' speaks of it as follows : * ' The 

 only value of the Soulard crab, known to the writer, is for 

 mixing sparingly with good cooking apples for sauce, to 

 which it imparts a marked quince flavor, which most persons 

 like. It is also said to make a jelly superior to that of the 

 Siberian crabs." 



D. B. Wier, a fruit grower of Illinois, says: "The fruit, 

 like the type generally, is very fragrant, and cooked with 

 plenty of sugar, it makes a most delicious preserve or sweet- 

 meat, highly prized by the pioneer housewife." 



J. S. Harris, La Crescent, Minn., gives these notes on it: 

 "The fruit is used, to some extent, in our western cities as a 

 substitute for the quince for preserves, and mixing with bet- 

 ter fruit, to which it imparts its aroma, but it never has had a 

 'boom,' and hence the demand for the fruit is limited, and its 

 commercial value not great. " 



The "Farmer's Union, " of Minneapolis, published in 1873 

 the following: "The Soulard crab, of all other crabs, is the 

 most valuable. It cannot be used as an eating apple. It is 

 bitter, worse than a quince, but for preserves it is quite equal, 

 if not superior, to the quince. We consider it to-day the most 

 valuable fruit grown in the northwest. " 



HOWARD (HAMILTON.) 



Branchlets, one year old, brown in color, slightly tomentose; 

 lenticels small, few; older bark, brownish-gray. Mature 

 leaves oval, apex acute; base acute or oblique, margin grossly 

 and sharply serrate or finely and bluntly, with several serra- 

 tions larger than the rest, veins very prominent, brownish in 

 color, leaves smooth, rugose above, slightly tomentose below; 

 one and one-half to three and one-half inches long, one-half to 

 two inches wide, borne rather stout, rigid, slightly tomentose, 

 petioles three-fourths to one and one-half inches long. 



The young leaves are densely white tomentose above and 

 below. The flowers have not been examined. The stems of the 

 young fruit are quite stout, three-fourths to one and one-half 

 inches long, and together with ovary and calyx are densely 

 white tomentose. A striking peculiarity is noticed in the 

 greatly elongated fruit spurs. Spines are absent. Fruit 

 received from E. L. Hayden, Oakville, Iowa. Size, two 

 and one-fourth by two and one-half inches or larger; form 

 roundish or oblique, conical, sometimes oblate; color, dark 

 green, yellow ground when ripe; skin slightly roughened, not 



