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raspberries, leaving old canes till spring and cutting them immediately after 

 bearing, and he finds the latter mode the best, the old canes being of no use 

 any longer, many insects being destroyed as they are cut and burned, and 

 the new cane occupying all the room and growing better. 



Ohio Black Cap. — The American Garden says: 



With the increasing consumption of evaporated fruit of all kinds there is 

 springing up a large demand for varieties especially adapted for this 

 purpose. 



The drying of black raspberries forms already an industry of considerable 

 dimensions, and of all the many varieties in cultivation none seem to com- 

 bine so many desirable qualities for drying as the Ohio. It is of good size, 

 firm and enormously productive. ' 



John H. Teats of Wayne county, N. Y., whose extensive experience in 

 growing and exporting fruit gives special value to his conclusions, says: 

 "The Ohio with me surpasses in every respect any black raspberry I have 

 grown. It has proved itself hardy, productive, and a strong and upright 

 grower. The fruit is of good size and very firm ; consequently ships well. 

 It is of most excellent flavor. Of it I can raise at least one-fourth more 

 quarts per acre than of any other variety. I had last year one acre on 

 rather poor soil that yielded over 4,000 quarts.'" A yield that pays very well 

 indeed. It requires from two and a half to three quarts of fresh berries to 

 make a pound of dried fruit; and as the average selling price of evaporated 

 black caps is thirty cents per pound, the returns from such a plantation may 

 readily be calculated. 



E. S. Goff, of the New York Experiment Station, says: The Ohio black 

 cap raspberry is perhaps the most popular of all varieties for evaporating. 

 Its strong points are great vigor of growth and productiveness, superior 

 hardiness and especial adaptation for drying. In flavor and juiciness it is 

 considered equal to the best, and it is claimed to yield a greater weight of 

 evaporated fruit to a given bulk than most other varieties. In size and 

 season it is intermediate between the Doolittle and Gregg. The fruit is 

 sufficiently firm to bear carriage well, and possesses the valuable quality of 

 remaining on the plant some time after it is ripe. The variety may be dis- 

 tinguished by a peculiar silvery whiteness in its stem and leaves. 



It would seem that a juicy raspberry would yield less weight of evaporated 

 fruit to a given bulk than a drier one. We have found by experiment, how- 

 ever, that this is not the case. In a lot of seedlings that came into bearing 

 the past season on our grounds were several black caps that bore fruit of 

 unusually large size. In every case, however, the berries lacked juiciness 

 and flavor. We thought they might prove valuable for evaporating, and, as 

 an experiment, tested the fruit of five plants with that of the Seneca black 

 cap. The result showed that the smaller and more juicy the sample was the 

 larger was the percentage of evaporated fruit. The Seneca, which was 

 smallest, juiciest and highest flavored of all, gave the largest yield of dried 

 berries. 



The Shaffer Raspberry for Evaporating. — W. J. Green says that 

 at the summer meeting of the State Horticultural Society, some of the 

 Barnesville berry-growers stated that they had found the Shaffer to be a 



