CRAB-APPLES. 219 



flesh yellow, with yellow veinings, moderately juicy, mild subacid, 

 good. Winter. 



Florence. Originated by Peter M. Gideon, Excelsior, Minnesota. 

 One of the best crabs for market. 



Fruit medium, oblate, nearly regular, obscurely ribbed and un- 

 even; surface polished and waxen, yellowish white, mostly covered 

 with brilliant solid crimson, somewhat mottled on shady side, a 

 beautiful fruit; dots few, minute, white, very obscure; cavity deep, 

 regular, slightly russeted; stem long; basin flat, minutely wrinkled; 

 calyx closed; segments divergent, long. Core closed; cells obovate, 

 entire; tube funnel-shaped; stamens marginal; flesh yellowish white, 

 tender, very crisp and juicy, brisk subacid, good. September. 



Gibb. Originated by the late Geo. P. Peffer, Pewaukee, Wisconsin, 

 by crossing an oblate yellow Siberian crab with pollen of the Fall 

 Green apple. 



Gibb Crab. 



Fruit large, roundish oblate, very regular; surface rich orange 

 yellow, blushed on sunny side, with a little thin net-veining of russet, 

 a beautiful fruit; dots white, minute; cavity regular; stem medium 

 long; basin shallow, wide, often wrinkled around the eye; calyx open; 

 flesh a rich orange yellow, juicy, pleasant acid. September. 



Howard (Hamilton). Probably a hybrid of the native crab 

 (Pyrus lowensis) with the cultivated apple (P. Malus). Originated 

 near Oakville, Iowa; first brought to notice by a Mr. Howard, and 



