1704 The Cornell Reading-Courses 



well summarized the yield and income of the black raspberry when evap- 

 orated, and the following quotation is from this source: 



" The yield in pounds of dried product per bushel of green fruit varies 

 greatly with different seasons and parts of the same season. Early in a 

 wet season, when the fruit has made a quick, vigorous, and watery growth, 

 it may take four quarts to make a pound of dried fruit. At the end of a 

 very dry season, on the other hand, it may take only two quarts. So far as 

 I have been able to learn, growers expect to average about ten pounds 

 of dried fruit to the bushel. There is considerable difference in varieties 

 in this respect. The Ohio is one of the heaviest yielders, in proportion 

 to the amount of green fruit, owing largely to the greater number of seeds. 

 It is one of the poorest in quality, and possesses less food value per bushel 

 than other varieties. The Gregg follows it closely in yield and is a better 

 berry. In some experiments with seedlings, Goff found that small and 

 juicy berries yielded a higher percentage of evaporated fruit than larger 

 and dryer ones, showing that it does not follow because a berry is rather 

 dry in texture that it will give a good yield when evaporated. In point 

 of quality and food value, the Shaffer ranks among the best, so that from 

 the consumer's standpoint, at least, it is one of the most desirable. It is 

 so near a red raspberry that when evaporated its quality is fully equal, 

 if not superior, to that of the true reds, while the yield of dried fruit per 

 bushel is not very far below that of the blackcaps. It is certainly an 

 excellent berry to dry for the home market, where the price can be made 

 to conform to the cost of production. 



' The man who is growing berries to evaporate is not likely to suffer so 

 seriously from drought as the one who sells his fruit fresh. Dry weather 

 reduces the number of quarts per acre much more than the number of 

 pounds of dried fruit. A long drought, extending through the early part 

 of the season, does injure the yield, but dry weather at ripening time 

 only, need cause no serious loss if cultivation has been frequent and 

 thorough. In fact, the man who will cultivate thoroughly enough is 

 practically independent of drought. 



' Basing an estimate on the above figures for average yields, we may 

 look for 750 pounds of dried fruit per acre, with thoroughly good manage- 

 ment. Judging from past experience, this product, through a series 

 of years, is likely to average from fifteen to twenty cents per pound, 

 making a gross return of $112. 50 to $150 per acre from fields in full bearing. 

 The cost of harvesting and marketing may be summed up about as fol- 

 lows: Harvesting at one half cent per quart, $12.50; evaporating at two 

 and one half cents per pound, $18.75; cleaning for market at one cent 

 per pound, $7.50; marketing at one cent per pound, $7.50. This leaves 

 about $75 to $100 for rent of land, cost of growing, and profits. On the 



