•254 STATE HORTICULTURAL SOCIETY. 



jBut this is contrary to my experience and observation, although I am a firm 

 believer in the rotation of crops and should not set strawberries on ground 

 previously occupied by them if I had any other ground available; I should not 

 hesitate to reset on old ground if necessary. I think one cause of failure in 

 resetting is that generally the ground is treated with coarse, unrotted manures 

 which are plowed under. Consequently when we have a drouth the plants suf- 

 fer, as coarse iertilizers plowed under on our sandy soils have a tendency to dry 

 them out. In my practice I never plow under but compost it and use it as a 

 top dressing. In resetting on old ground I should plow deep and set in the 

 spring, as generally spring setting is the most successful, and give a good 

 •dressing of well-rotted compost in the row. It answers a two-fold purpose, 

 acting both as a mulch and a fertilizer. I think if you will treat your resetting 

 in this way you will have no cause to complain. I know of a small plat that 

 has been reset four times in succession, and a finer plat you would not wish to 

 see. AVith proper treatment I see no reason why they will not succeed. 



CULTIVATION. 



In regard to cultivation there seems to be quite a difference of opinion. 

 Some growers contend that strawberries should not be hoed before fruiting, as 

 they consider that it injures them, but I am always willing to hurt mine all I 

 can in that way. The only trouble that I have to contend Avith is that I can 

 not give them as good cultivation as they should have. The system that seems 

 the best adapted to this locality is in hills with all runners kept off with all 

 varieties. On heavier soils they can be grown in matted rows with better suc- 

 cess than they can with us here. 



VARIETIES. 



The variety principally grown here is the Wilson, and generally throughout 

 the State for the Chicago market. There is quite a diversity of opinion as 

 regards this famous strawberry, even as a market berry. Its chief recommen- 

 dation seems to be that it can be picked and shipped in a half ripe condition 

 better than any other berry grown on account of its habit of coloring long 

 before it is ripe. Consequently it goes on the market in a very firm condition, 

 and is suitable to reship to more distant points, which of course makes it pop- 

 ular both with the grower and the commission men. But from the bottom of 

 my heart I pity the consumers that have to eat them, in the condition that 

 they have to be put on the market. But take a thoroughly ripened Wilson, 

 such as we are accustomed to use on our own tables at home, and I agree with 

 our worthy president, Mr. Peck, that they are not bad to take. But what 

 "would you do with it in the Chicago market when it arrives at the stage of 

 maturity that we would pronounce fit to eat ? The report would come back to 

 you, "All very soft," and of course it sold lor about one-half the price of green 

 Wilsons. 



In growing the Wilson for market we are defrauding the consumer, not our- 

 selves. But as long as they do not know the difference between a well ripened 

 strawberry and a green Wilson it will be a hard task to educate their taste to 

 something better. This constitutes the reputation of the Wilson for firmness. 

 My observation as regards the texture oi the Wilson when ripe, in compari- 

 son with .several well known varieties, is strongly in its favor. Another 

 strong point in lavor of the Wilson, and which allects the grower alone, is its 

 ability to withstand very shabby treatment and still produce a tolerable crop 

 of fruit. It is of course very imperfect fruit, but it is the way that it is gen- 

 erally grown. There is no other variety that I am acquainted with that will 



