THE WILD CRAB.
Al. coronaries, Mill.
Throughout the wooded regions, from the Great Lakes to Texas and Alabama, the wild crabapple brightens the spring landscape with its rose-colored, spicy-scented blos soms. The little trees huddle together, their flat tops often matted and reaching out sidewise from under the shade of the other forest trees. The twigs are crabbed in deed in winter, but they silver over with the young foliage in April. The coral flower buds sprinkle the new leaves, and through May a great burst of rose-colored bloom overspreads the tree-tops. It is not sweetness merely that these flowers exhale, but an exquisite, spicy, stimulating fragrance, by which one always remembers them.
The pioneers made jellies and preserves out of the little green apples (see illustrations, pages which lost some of their acrid quality by hanging on until after a good frost. There are those who still gather these fruits as their parents and grandparents did. In their opinion the wild tang and the indescribable piquancy of flavor in jellies made from this fruit are unmatched by those of any other fruit that grows.