THE SOULARD CRAB 263 



both stocks producing the same fruit and thriving 

 admirably, I disseminated it among my friends as a 

 very desirable fruit, having nothing of the Siberian 

 type. It is to me conclusive that this crab is the off- 

 spring of an accidental hybridization of the wild crab 

 by our common apple. The tree, its foliage, habit, 

 increased size of fruit and tree, and decreased acer- 

 bity, convince me it is a hybrid, and as far as I know, 

 the first instance of such cross. 



"I consider it the most desirable of all crabs that 

 I have seen. Adding sweetness, it is delicious baked. 

 It makes most excellent preserves, being large enough 

 to be quartered, and unsurpassed by any crab for 

 jams, jellies, etc., imparting its delicate taste and 

 rich crab aroma. The largest have measured over 

 seven inches around. In form, color and smell it is 

 like the common crab, and it hangs on the tree until 

 destroyed by frost. It will keep two years, with com- 

 mon care, in a cellar, and will stand repeated freezing 

 and thawing in a dark place. It is agreeable to many 

 palates in the spring. 



"The tree is an immense grower in the nursery, 

 coming early into fruit and making but little growth 

 afterwards, and is an immense and regular bearer. I 

 have made some cider as clear as wine, with sugar or 

 a quarter part of sweet apples. It will make delicious 

 strong cider. Tree perfectly hardy, having stood the 

 severest winters here and at St. Paul, Minn., for 25 

 years. I have none for sale, and never expect to dis- 

 pose of any ; I am too old. But I believe that there 

 is money in it for younger ones." 



Downing, in the first Appendix to his "Fruits and 

 Fruit Trees," says that the Soulard crab originated 



