On my return home after an absence of five weeks, I find here your letter of May 24. of the history of the Hughes’s crab apple I can furnish nothing more than that I remember it well upwards of 60. years ago, & that it was then a common apple on James river. of the other apple after which you enquire I happen to know the origin. it is not a crab, but a seedling which grew alone in a large old field near Williamsburg where the seed had probably been dropped by some bird. Majr Taliaferro of that neighborhood remarking it once to be very full of apples got permission of the owner of the ground to gather them. from these he made a cask of cyder which, in the estimation of every one who tasted it, was the finest they had ever seen. he grafted an orchard from it, as did also his son in law our late Chancellor Wythe. the cyder they constantly made from this was preferred by every person to the Crab or any other cyder ever known in this state, and it still retains it’s character in the different places to which it has been transferred. I am familiar with it, and have no hesitation in pronouncing it much superior to the Hughes’s crab. it has more body, is less acid, and comes nearer to the silky Champaigne than any other. Majr Taliaferro called it the Robertson apple from the name of the person owning the parent1 tree, but subsequently it has more justly & generally been distinguished by the name of the Taliaferro apple, after him to whom we are indebted for the discovery of it’s valuable properties. it is the most juicy apple I have ever known, & is very refreshing as an eating apple.