THE CRAB, ITS CHARACTERISTICS AND ASSOCIATIONS. 107 
The fruit of the Crab, small as it is, taken when ripe, is yet utilised in secluded rural districts, 
on account of the quantity of Verjuice it yields, which is converted into vinegar :— 
“ Oft from the forest, wildings he did bring, 
Whose sides empurpled were with smiling red.” 
( Spenser.) 
In the present day, however, the large manufactories of malt vinegar advertised by show bills 
in every grocer’s window, have supplanted Crab vinegar, now not easily obtainable except in old- 
fashioned farm houses. Perhaps, however, even Crabs might be made to produce a palatable 
beverage adapted to rustic palates, not much caring for the sharpness of drink, and ready to 
swallow any liquid that is not too watery. “ Crabbs make a mordicant Cyder, which doth well 
please our Day Labourers” says Dr. Beale in his “Herefordshire Orchards,” and they are not 
unfrequently used with pears to give piquancy of flavour to the Perry. The following anecdote 
was communicated to me by a friend familiar with the habits of country people :— 
A gentleman farmer who resided in a part of Worcestershire, in the vicinity of the river 
Teme, where Crab-trees were rather plentiful, always caused a hogshead of Verjuice to be made 
every year, and thus had a good supply of capital home-made vinegar. This was kept in an 
out-house of the farm, and used for various purposes as occasion required. When he died, my 
friend who was an executor, had to look over the effects on the farm, and arrange for their sale by 
auction. He knew there was this hogshead of Crab vinegar in the barn, but he reserved 
it as he fondly thought for himself, kept it out of the catalogue of sale, and left it to the last, not 
imagining such a sour liquid would be furtively tapped. But when he came to draw off the vinegar, 
the hogshead was found to be empty, the labourers about the place while it was untenanted, having 
made free with the contents, and drained them to their entire satisfaction. If they had found 
“ a body ” in the drink, as is often said of sharp cider, they had carried it off to my friend’s great 
chagrin. 
Crabs in the good old times were wont to be used in a more agreeable way, making a rural 
dish when scalded or roasted, and floated in semi-solid cream, the latter at any rate being good, 
however the Crabs might taste, which would of course require some sugar to soften their acidity. 
Ben Jonson in his play of “ The Sad Shepherd,” mentions “ Crabs and Cream,” as if it was a dainty 
to be thought well of, and so one of his characters presents Marian 
“ With a choice dish of Wildings here, to scald 
And mingle with your cream.” 
Wilding is a term often given by the poets to the Crab, or wild Apple, and thus Clare, a rural 
poet makes rustics— 
“ Hunting the hedges in their reveries, 
For wilding fruit that shines upon the trees.” 
Another “ choice dish ” in which Crabs made a show, consisted of spiced ale into which 
