832 
early spring. It is estimated that on the 
lowlands there will probably be a loss of 
two crops out of five, while on the hills 
there is less danger, and there will be 
a loss of one crop out of five, or one out 
of four, and there are a few favored spots 
where there is scarcely any danger from 
frosts. The peaches of Connecticut are 
of a very fine quality, well developed, 
finely colored, and bring good prices in 
the city markets. 
Grapes and pears are successfully 
grown in all parts of the state, and the 
small fruits do well. The only crop that 
seems not to succeed well is the cherry, 
of which it is estimated that there are 
scarcely enough grown to supply the 
home demand. 
GRANVILLE LOWTHEIR 
Co-OPERATION, FUNDAMENTALS oF. See 
Marketing. 
Corn 
This cereal is so common in the United 
States that it is scarcely necessary to de- 
vote space here to a description of its cul- 
tivation. For garden purposes there are 
three kinds in general use. 
The first is the common field corn, 
cooked when the ears are not yet mature 
but after the grain has formed and called 
“roasting ears.” 
The second is “sweet corn,” cooked in 
much the same way and used largely for 
canning. 
The third is “pop corn,” which after ma- 
turity and being thoroughly dried, is 
heated to a temperature which will cause 
it to explode into white crisp grains. 
The field corn requires earlier planting 
than the other varieties because it is 
larger and it takes longer to bring it to 
maturity. 
Sweet corn may be planted as soon in 
the spring as the danger of frost is past, 
and then if there are successive plantings 
every two weeks, it may be gathered for 
use from July until late in the autumn. 
Pop corn is small and matures early. 
Plant the seed in hills about three feet 
apart each way. While corn will grow on 
almost any kind of soil, a deep rich soil 
is preferable. 
GRANVILLE LOWTHER 
ENCYCLOPEDIA OF PRACTICAL HORTICULTURE 
Cover Crops. See Apple Orchard, Cul- 
tivation of. 
Cow Pras. 
Crops. 
Crab Apples 
In speaking of crab apples, most old 
settlers think of the ‘“‘Native Wild Ap- 
ples” which grew in the forests of the 
Eastern states, or in strips of timber and 
clumps or groves in the prairie states and 
the Oregon crab apple native to the Pa- 
cific coast. 
The native wild apples, Pyrus coronaria, 
were found by the early settlers in Can- 
ada and all the eastern and middle por- 
tions of the United States. The flowers 
are large showy, white or rose colored 
and delightfully fragrant. The fruit rip- 
ens late, is sour, almost bitter, and was 
used by the frontiersmen mostly for mak- 
ing preserves. In the prairie states, this 
species varied so that some have regarded 
it a separate species and have named it 
Pyrus iowensis. The fruit is small, meas- 
uring from less than an inch in diameter 
to two inches. 
Pyrus augustifolia is the native crab of 
the Southern states; is much like Pyrus 
coronaria, and need not be turther de- 
scribed. 
Pyrus rivularis, the Oregon crab apple, 
has rather small white flowers and the 
calyx lobes become deciduous from the 
mature fruits. The fruit is about three- 
fourths of an inch long, oblong, yellowish 
or blushed, and ripens in autumn. It is 
used by the Indians but is not cultivated. 
Cultivated Hybrids 
There are four varieties of cultivated 
hybrids, generally called crabs. These are 
the Soulard, Howard, Mercer and Ken- 
tucky Mammoth. 
Common Crab Apple 
The crab apples which we cultivate for 
their fruit are for the most part hybrids 
between the apple, Pyrus malus, and the 
primitive Siberian crab, Pyruws baccata. 
The principal list of Siberian crab ap- 
ples and their hybrids are as follows: 
Bailey Crimson; fruit medium or large, 
skin yellow and shaded with a deep rich 
crimson. 
See Apple Orchard Cover 
