Western Kansas world. [volume] (WaKeeney, Kan.) 1885-current, 1904-04-16
HODTC \ II P
To Improve the Native Crab.

We often read of the opportunities
which nature offers to improve our
native fruits. and II existing kinds
have 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 (Pyrus Ioensis) sufficiently to
place 1t among our cultivated fruits.
This species presents such q wide
range OF variation in its native state
that great results might be expected
by following long course of selec-
ton and breeding up to certain
standard. The native crab-apple in
its best varieties has qualities to
commend it to the housewife for jelly,
preserves and an improver of the
flavor of other fruits to such an ex-
tent that If the best of the present
existing wild varieties were culti-
waited they would soon make a ready
market for themselves on their mer-
its.
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 of our native as jelly fruit
or to tone up the flavor OF sweet ap-
pies and other fruits would be lost
In this inharmonious combination,
and it 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 culti-
Vat1on than our hardy orchard varie-
ties. nor would it be improved in
quality, for each has qualities of it's
own, which do not harmonic with
those of the other. 1t is possible that
our native crab-apple may not become
a dessert fruit, yet it seems probable
that we might have a fruit for culin-
ary 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
r1eties are yet too small to be satis-
factory, although we find some over
two inches in diameter, while others
are quite small. Some have a con-
siderable degree of astringency and
Dltterness, while others are very
Iree from the above. All are sour to
varying amount, but when free from
bitterness, as is the case with some
kinds. this acidity, with the delightful
aroma of many kinds, offers us a COM
b1nation which is gratefully accepted
by many and is as much in harmony
with the character of the fruit as is
the same quality in the ounce, cur
rant and 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 as the aroma. and some kinds
ere without scent, SO in our work in
grading up there is a chance for nice
discernment in selection for flavor.
While none of the varieties are mel
low, yet there is wide variation in
texture of the flesh, some beng tough
as well as hard. while others are
quite tender, crisp and juicy, SO we
have great reason to expect improve
ment in mellowness
The flowers too are such general
favorites, with their exquisite odor
and wide range Of delicate colorfng
from light pink to deep rose. They |
also possess a 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. It can be held as a shrub for |
SO long a time that it should be in 4
cluded in every collection of shrubs. |
Many OF the states have adopted q |
state flower, but the question is still |
open for Wisconsin 1t seems desira-
Bile to choose one that is strictly q |
native and has good qualities to COM
mend it Such we have in our native
crab-apple and the Wisconsin State
Society might well take
the initiative by selecting this as the
state flower.
l have in view then the following
ines OF improvement for our crab
apple: Increased size of fruit and se-
lection of most shapely form; preser-
vation and improvement of flavor
with probably variety Of favors:
in the texture of the
flesh, 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 a vfgor-
ous hardy tree of shapely form. Also
the flowers alone our sub
Iect is worthy OF our best efforts.
rThfe |