PLATE LXXV. 
Gardens, near Maidstone. The blossoms of the Siberian Crab were fertilized by pollen from the 
Devonshire Quarrenden apple blossoms. The tree takes the form of the Quarrenden in growth, 
and its fruit has a mixed flavour from both parents. 
“ Like as there be divers apples .... so there be sundry .... crabs, whereof to write 
apart were to small purpose, and therefore one description for the rest shall suffice ” says Gerard. 
The Siberian Crab was introduced into England, according to Loudon, so late as 1758, and the 
varieties represented here, with many others, are the results of much more recent cultivation. They 
are all more or less ornamental trees, beautiful in blossom and in fruit, and thus they belong to the 
lawn, the shrubbery, or the pleasure ground. 
The fruit of almost all the varieties, when eaten fresh from the tree, has a peculiar flavour, 
and a sharp acidulated taste, which renders it very refreshing during the hot weather of August and 
September. The beauty of these Crabs often introduces them to the dessert table, either when 
newly gathered, or when preserved whole, as a rich and excellent sweetmeat. When simply boiled 
in a crust, they make a pudding of delicious aroma and taste. If eaten whole, however, whether 
in a fresh state, or cooked, the core and pips assert themselves so very prominently, that after 
boyhood, a very small allowance usually suffices. 
The juice, or pulp of the fruit, when prepared as a jelly, conserve, or cheese, makes a rich 
and delicious sweetmeat, retaining the peculiar flavour so much esteemed, and in this form it usually 
makes its appearance on the dessert table. 
A refreshing drink for the sick room may be made by pouring boiling water over the cooked 
and broken fruit, and allowing it to cool. 
When the trees are plentiful, the fruit may also be used with apples to give richness and 
flavour to the cider, but this is very seldom done in Herefordshire. 
