THE SOULARD CRAB 263 



Imili stocks producing the same frail and thriving 

 admirably, I disseminated it among my friends as a 

 very desirable Emit, having nothing <»t' the Siberian 

 type. It is to t sonclusive thai this crab is the off- 

 spring of an accidental hybridization of tin- wild crab 

 l>y our common apple. The tree, its foliage, habit, 

 increased Bize of frail and tree, and decreased acer- 

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

 the first instance of such cross. 



"I consider it the most desirable of all crabs that 

 I have Been. Adding Bweetness, it is delicious baked. 

 It makes mosl excellent preserves, being Large enough 

 to be quartered, and unsurpassed bj anj 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 

 ami thawing in a dark place, it is agreeable to many 

 palates in the spring. 



"The tree is an immense grower in the nursery, 

 coming earlj into fruit and making but Little growth 

 afterwards, and is an immense and regular bearer. I 

 made some cider a^ clear as wine, with sugar or 

 a quarter pari of Bweel apple-, it win make delicious 

 strong cider. Tree perfectlj hardy, having stood the 

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

 years. I have n for Bale, and never expeel to dis- 

 pose Of an\ ; I am !< Id. I'.nt I l.el ie\ e t hat there 



is nione\ in it for j i tunger ones." 



Downing, in the ftrsl Appendix to bis "Fruits and 

 Frail Trees," Bays thai the Soulard crab originated 



