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Crab-apple Blossom:
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Crab-Apple Blossom:

Apple: Crab-Aple, Wild Apple. Malus communis.                                          Pyrus malus.   N.O. Pomaceae

Parts Used
.
The fruit and the bark

Habitat. Temperate regions of the Northern Hemisphere

History. The Apple is a fruit of the temperate zones and only reaches perfection in their cooler regions. It is a fruit of long descent in the Swiss lake-dwellings small apples have been found, completely charred, still showing the seed-valves and the grain of the flesh. It exists in its wild state in most countries of Europe and also in the region of the Caucasus: in Norway, it is found in the lowlands as far north as Drontheim

The Crab-tree or Wild Apple (Pyrus malus), is native to Britain and is the wild ancestor of all the cultivated varieties of apple trees. It was the stock on which were grafted choice varieties when brought from Europe, mostly from France. Apples of some sort were abundant before the Norman Conquest and were probably introduced into Britain by the Romans. Twenty-two varieties were mentioned by Pliny: there are now about 2,000 kinds cultivated. In the Old Saxon manuscripts there are numerous mentions of apples and cider.
Constituents. Various analyses show that the Apple contains from 80 to 85 per cent. of water, about 5 per cent. of proteid or nitrogenous material, from 10 to 15 per cent. of carbonaceous matter, including starch and sugar, from i to 1-5 per cent. of acids and salts. The sugar content of a fresh apple varies from 6 to 10 per cent., according to the variety. In spite of the large proportion of water, the fresh Apple is rich in vitamins, and is classed among the most valuable of the anti-scorbutic fruits for relieving scurvy. All apples contain a varying amount of the organic acids, malic acid and gallic acid, and an abundance of salts of both potash and soda, as well as salts of lime, magnesium, and iron. It has been calculated that in 100 grams of dried apples, there are contained 1-7 milligrams of iron in sweet varieties and 2-1 milligrams in sour varieties. It has also been proved by analysis that the Apple contains a larger quantity of phosphates than any other vegetable or fruit.

Medicinal Uses. The chief dietetic value of apples lies in the malic and tartaric acids. These acids are of signal benefit to persons of sedentary habits, who are liable to liver derangements, and they neutralize the acid products of gout and indigestion. 'An apple a day keeps the doctor away' is a respectable old rhyme that has some reason in it.

The acids of the Apple not only make the fruit itself digestible, but even make it helpful in digesting other foods. Popular instinct long ago led to the association of apple sauce with such rich foods as pork and goose, and the old English fancy for eating apple pie with cheese, an obsolete taste nowadays, (Still common in Lancashire) is another example of instinctive inclination, which science has approved.


It is stated on medical authority (1931) that in countries where unsweetened cider is used as a common beverage, stone or calculus is unknown, and a series of inquiries made of doctors in Normandy, where cider is the principal drink, brought to light the fact that not a single case of stone had been met with during forty years.