24 
BOTANICAL INI>EX. 
which are: (1.) The European crab, Pyrus malus. (2.) The Siberian crab, Pyrus 
baccata. (3.) The American crab, Pyrus coronaria. (4.) The narrow-leaved crab, 
Pyrus augustifolia. The last two named are both American crabs, No. 3. being the 
common wild apple of the Northern States and Canada, and the last belonging to 
the South. P. coronaria is, however, found south as well as north. P. malus is the 
wild form of our common apple. These are the crabs, botanically speaking; but po- 
mology recognizes as a crab any small apple suited for cider making, such as Hughes’ 
Virginia Crab, and others of a like character. 
There has lately arisen a third use of the word, which may be called the nursery- 
man’s, orchardist’s and fruit-dealer’s definition. The Siberian and American era its 
having come into cultivation chiefly as ornamental trees, there lias sprung from 
them (chiefly from the former) a class of apples differing from all others, and vary- 
ing considerably among themselves. It is well understood that when wild fruits 
are subjected to cultivation they show a tendency to “sport,” that is, to change their 
size, color, llavor, etc., frequently for the better. Sometimes this sporting occurs 
only on a single limb. It is then called “bud variation,” and may be perpetuated by 
budding or grafting from that limb. But, usually, sporting occurs from the seed, 
and the product, if better than the original wild fruit, is called ah improved sort, 
and if from a crab-apple, an “improved crab.” — The Pacific Jinral Press. 
A NEW ESCULENT. 
|E clip the following from The Pacific Rural Press, which is probably a 
foundation for a new table, vegetable. An attempt is being made in France 
to popularize the use of Ferns as an article of diet. Most of the common 
Ferns, found in our woods and forests, contain more or less starch, and 
when properly prepared are extremely palatable. The stem, as it lies 
buried in the ground, is of very unpleasant taste and smell, and it would 
be impossible to use it in this state. So, too, are the young shoots of asparagus alto- 
gether unfit to eat before they have protruded through the soil of the beds on which 
they are grown. But, like them, the Fern, when exposed to the air and sunlight, 
becomes fleshy, white, tender, and of remarkable delicate flavor. One of the most 
famous landscape painters of France is said to pride himself more on his invention 
of an ll ome-lette aux pointes de fougere,’’’’ than on any of his highly successful artistic 
productions. His special ite is prepared from the commonest variety of all, the ordi- 
nary brake Fern. As yet the use of Ferns for food in France is very restricted, and 
the authors of the crusade in its favor are seeking to gain converts to their doctrine 
by pointing to the example of other countries. In Japan, for instance, the inhabi- 
tants of the lofty clay hill-lands almost live on the Fern all the year round. In 
spring they eat the tender young leaves, called “Warabi,” and later in the season, 
on the starch which they extract from the roots. This is prepared by washing the 
roots, bruising them with a mallet, and stirring the crushed pieces in vessels of wa- 
ter, at the bottom of which the starch is deposited. The vessels used are generally 
made from the hollowed trunks of trees. As much as 15 per cent, by weight is of- 
ten obtained from the roots thus treated. Every hamlet in Japan has a special place 
set apart for this process, the heaps of residue around which indicate the great ex- 
tent to which it is carried on. To ensure a rich growth of Ferns, the natives are 
accustomed to burn down the herbage and brushwood under the oak and chestnut 
trees every second or third year. 
THE AMERICAN GRAPE CROP, 1879. 
Among the many growing industries of the United States, of which only a pass- 
ing notice is usually given is that of the Vinticulturist or grape growing. All our 
people in different portions of the country grow large quantities for their own use, 
of which no account is ever taken in making up the annual tables of the crop so that 
only a very indefinite estimate can be made. From the three largest grape produc- 
ing sections of the country we learn the crop for 1879 to be: Missouri, with 1,500 
acres in cultivation, producing 500,000 gallons of wine; Sandusky, Ohio, and vicinity 
(including the Lake Erie Islands) has 4,000 acres in cultivation, producing 16,000,- 
000 pounds of fruit, and the reported quantity of wine produced is given as 1,526,- 
400 gallons; California has 60,000 acres set with 45,000,000 vines and represents in 
money value (including the land) $30,000,000. 
