Audubon Republican. [volume] (Audubon, Iowa) 1894-1925, 1904-04-07
To Improve the Native crah.


We often read OF the opportunities
which nature offers to improve our
native fruits. and IL existing kinds
nave been developed from the origin.
al forms to the extent which writer's
tell us and which seems possible
from what is being done with the ma
i've plum, then surely there is a
chance to improve our native crab
apple Cyrus loensis) sufficiently to
place 1t among our cultivated fruits.
ms species presents such wide
range or variation In It's native state
that great results might be expected |
by Following long course of selec-
lion and breeding up to a certain |
standard. The native crab-apple in |
its best varieties has qualities to
commend 1t to the housewife for jelly, |
preserves and an improver OF the
flavor OF other fruits to such an ex-
tent that IL the best of the present
existing wild varieties were cult
waited they would soon make q ready
market for themselves on their mer-
It's.
Mentioning to friends an intention
to improve the qualities OF this fruit
by long continued selection. encour-
aging interest has been shown, and,
In most cases advice has been given
to depend on producing hybrids by
crossing with the best varieties OF
our common apple. The desirable
qualities or our native as a jelly fruit
or to tone up the flavor of sweet ap-
pies and other fruits would be lost
In this inharmonious combination,
and 1t Is difficult to conceive how the
cultivated apple would be benefited.
Certainly not through hardness. for
we have no evidence that our native
crab-apple Is more hardy under cult
walton than our hardy orchard varie-
ties, nor would 1t be improved in
quality, for each has qualities OF It's
own, which do not harmonize with
those OF the other. II Is possible that
our native crab.apple may not become
a dessert fruit, yet 1t seems probable
that we might have fruit for culin-
airy purposes equally as popular and
much more valuable for this climate
than the ounce.
Let us consider the qualities of the
subject under consideration. All va
rieties are yet too small to be salts
factory, although we find some over
two inches In diameter, while others
are quite small. Some have a con.
siderable degree of astr.ngency and
bitterness, while others are very
free from the above. All are sour to
a varying amount, but when free from
bitterness. ss Is the case with some
kinds, rhis acidity, with the delightful
aroma OF many kinds, offers us a com.
bination which is gratefully accepted
by many ard Is as much in harmony
with the character of the fruit as Is
the same quality in the ounce, cur
rant ana our cooking cherries. All
do not possess the same degree OF
acidity, there being as wide variation
In this respect as Is found In the cur
rant. The flavor varies in the same
degree es the aroma. and some kinds
are without scent, so In our work In
grading ny there Is a chance for nice
discernment In selection for flavor.
While none OF the varieties are mel
low, yst tnere Is wide variation In
texture OF the flesh, some beng tough
as well Is hard. while others are
quite tender, crisp and juicy, SO we
have great reason to expect improve.
ment in nellowness.
The flowers too are such general
:ayorites, with their exquisite odor
and wide range of delicate coloring
from light pink to deep rose. They |
also possess great variety In full |
ness and size OF petals and season OF |
blooming. which, together with the |
picturesque form of the tree make |
them desirable as an ornamental.
1t seems fitting here to refer to the |
beautiful double form, the Bechtel |
Crab. 1t can be held as shrub for |
so long time that II should be in |
cluded In every collection Of shrubs. |
Many OF the states have adopted a |
STATE flower, but the question Is still |
open for Wisconsin. 1t seems desira- |
BILE to choose one that Is strictly a |
native and has good qualities to com.
mend It, Such we have In our native |
crab-apple and the Wisconsin State |
Horticultural Society might well take |
the initiative by selecting this as the |
state flower.
have In view then the following |
lines of Improvement for our crab
apple: Increased size OF fruit and Sc.
lection OF most shapely form; preser.
walton and Improvement OF flavor
with probably variety OF 6avors;
Improvement in the texture of the |
aesh. which varies greatly; choice OF
color OF fruit, which although con-
fined almost wholly to shades of
green and yellow, yet gives us some
pleasing combinations Of tints; breed.
ing out astringency and bitterness;
keeping in mind all the time vigor-
GUS hardy tree of shapely form. Also
considering the flowers alone our sub
ject is worthy of our best efforts.
This experiment to improve our ma
tive apple has been carried on but
three years and already friends have
been asking for results. but thus far
the reward has been in finding differ.
ent varieties in the wild state and
learning something of its hybrids.
Seeds have been sown and the young
trees cared for. but progress in breed
ing can only be made at the rate OF
production of succeeding generations
of seedlings, and as 1t takes several
years for fruit to be produced from
seed. for some time our knowledge
of what to expect can only be theoret-
ical. Reference has been made to
hybrids of the native crab. These