CRAB-APPLES, 



219 



flesh yellow, witli yellow vcinincs, moderately juicy, iiiilil sulxicid, 

 good. A\"iiiter. 



Florence.— Originated by Peter M. (iideoii. Excelsior, Minnesota. 

 One of the Ijest crabs for market. 



Fruit medium, oblate, nearly rcRular, obscurely i-ibbed and un- 

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

 witli brilliant solid crimson, somewhat mottled on shady sidi', a 

 beautiful fruit; dots few, minute, white, \-ery oljscure; cavity deep, 

 regular, slightly rus.scted; stem long; basin flat, minutely wrinkled; 

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

 entire; tul;)e funnel-shaped; stamens marginal; flesh yellowish white, 

 tender, very crisp and juicy, brisk subacid, good. h!e].)teniber. 



Gibb. — Originated by the late ( ieo. P. Pcffer, 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 laisset, 

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

 long; basin shallow, wide, often wrinkled ai'ound the eye; calyx (ipen; 

 flesh a rich orange j^ellow, juicy, pleasant acid. September. 



Howard (Hamilton). — Probalily a liylirid of tlie native crab 

 (Pynis loirensis) with th.e cultivated a]iiile (/•'. Mains). ( )riginated 

 near Oakville, Iowa; first brought to notice by a Jlr. Ho^'ard, and 



