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THE MOST PROFITABLE FIVE CRABS. 
rab list. The name ‘‘crab” is a misnomer. The people do 
not regard it as acrab, and they reject it. If it was not named 
as acrab, they would pay more attention to it. It is more than 
an ordinarily good apple. It is very free from blight. Itisa 
large apple; it would not compare with Patten’s Greening, but 
itis a large apple. It is larger than the Anisim and larger 
than the Longfield and a dozen different varieties I could 
name. Itis very thrifty and free from blight. I have no list 
of crabs that I could mention. 
Mr. Harris: The five varieties I would name from my expe- 
rience and observation are the Golden Beauty, Virginia, Tonka, 
Sweet Russet and Pride of Minneapolis. 
VARIETIES OF PLUMS FOR HOME USE 
AND FOR MARKET. 
O. M. LORD, MINNESOTA CITY. 
For home use, quality is the first consideration, next early and 
anuual habits of bearing, hardiness, thrifty growth and exemption 
from fungous and other diseases. The best varieties are such as 
have a firm, meaty pulp and a skin that is not tough and leathery 
when cooked, that do not retain bitter, nor acrid properties 
about the seed, and that retain the fruity and delicious flavor of 
the native plum without the intense sourness peculiar to many 
kinds. There are several varieties not having all these qualities 
that can be made very palatable if properly handled, and though 
the pulp may be soft and the skin thick they may be nicely adapted 
to jellies, jams, etc. It is a mistake to use soda for any kind of 
sauce from the native plum. It neutralizes the acid, of course, but 
the sauce is insipid and entirely changed in flavor. A better way 
for most varieties is to steam the fruit until the skin cracks; then 
place in the preserving kettle with sugar or hot syrup, and cook 
slowly until thick enough to keep well. By this process it will be 
found that even quite inferior kinds have parted with their acrid 
taste, and in some kinds the skin will entirely disappear. This 
process is equally adapted to the very best varieties for cooking. 
All kinds, for all uses, should be thoroughly ripe but not over ripe. 
For home use it is also desirable to prolong the season. A very 
good succession is the Cheney, Rollingstone, Desota, Ocheeda, 
Weaverand Miner. These will usually cover a period of two months 
in ripening. 
If varieties are desired for peeling to can, the Wyant, Surprise, 
Comfort, New Ulm and Stoddard are of large size and excellent 
quality, and are among the best for that purpose. 
For market, those with a soft pulp are entirely unfit; and I am 
sorry to say that for market quality does not count so much as 
appearance. Plums of large size, of bright color and firm texture, 
in the general market will sell better than those of small size, of 
