THE SOULABD CRAB 265 



very fragrant, and, cooked with plenty ol sugar, it 

 makes ;i most delieions preserve or sweet-meat, highly 

 prized by the pioneer housewife. The tree is a fine 

 pyramidal grower, rather ornamental in form, leaf and 

 flower. It is propagated by root-grafting on seed- 

 lings of th minimi apple. With me in Illinois it 



w.i> not fully hardy, our Bevere tesl winters reducing 

 it- vitality plainly. I could not recommend the 

 Soulard crab as being a fruit of much value With 

 me it was for many years a scanty bearer. It is a 

 rather fine ornamental tree, and did not have the 

 Buckering habit, which would make most of the 

 varieties of the species ouisances in the garden." 

 J. S. Harris, of La Crescent, Minn., gives me these 

 notes of it : "The Soulard crab was introduced 

 here about thirty years since, as being a cross 

 between Pyrus coronaria and the common apple; as 

 hardy, fruitful and a good substitute for the quince, 

 which it is supposed will uol grow hen-. At one time 

 it was planted quite freely, with the view of making 

 cider from the fruit, but I think it has never proved 

 satisfactory. The fruil is used to some extent in our 

 western cities as a substitute for the quince for pre- 

 serves, and mixing with better fruit, to which it 



imparts its aroma; but it has never had a 'l m." 



and heiier the demand tor the fruit is limited and its 

 commercial value not great. It is no better than the 

 wild crab as a Btock upon which to work the apple. 

 There ig no reliable evidence that it is a hybrid, and 

 I believe it to l..- a natural variation." The "Farmer's 

 I nion," of Minneapolis, published tin- following state- 

 menl in 1^7.;. in replj to a remark made in the "Gar- 

 deners' Monthly:" "The Soulard grows at Pembina, 



