STRAWBERRIES AND THEIR NUTRITION 



ferriiig sweet, others acid fruits, the sense of taste varying at one time from that at anoth 

 er, &c. Canvassing this topic with reference to accurate results, it must be admitted, if 

 the existence of tannic acid be granted, that it maintains but a very moderate quantita- 

 tive position as a constituent in the analysis of the fruit alone. If there be then, but a 

 trace of tannic acid in the strawberry, while the other constituents exist in a large pro- 

 portion, this, among the organic substances, is one which is demanded as an increased, cor- 

 respondent, and specific nutrition, that bears no proportion to that of the exact analysis^ 

 A rule of action now naturally flows to the practical cultivator. In developing the 

 most valuable qualities of the strawberry, he may use all the constituents of the organic 

 and inorganic analyses, consulting his convenience and economy; but he caw perfect the 

 finest fruit in abundance and richness, by selecting potash from among the inorganic, and taii- 

 nic acid, from among the organic constituents of this delicious gift from the " Giver of 

 all good." A. G. H. 



Ntwburgh, N. Y., July 15, 1852. 



Remarks. — Dr. Hull's record of his careful experiments with special manures for the 

 strawberry, deserves the attention of cultivators. We may add, for the information of 

 those who know nothing of the soil, that it is naturally a heavy, and rather poor clayey 

 loam, on a gravelly subsoil — by no means calculated by its fertility and friability, to favor 

 the cultivator of delicate fruits; and notwithstanding this, the crop obtained by Dr. 

 Hull's various modes of culture, has been surprisingl}' large. The beds of most varie- 

 ties on a very large strawberry patch, were literally loaded with the finest fruit. 



The nice cultivator will find a good deal in our correspondent's detail of experiments to 

 stimulate him to make extended experiments; but the practical results Jor general use, 

 which we deduce from the foregoing article, and our observation of the strawberries them- 

 selves, are these. 1st. The best preparation for strawberry beds is to have the soil well 

 trenched and manured with stable manure, mixed with a liberal supply of leached ashes 

 — that substance supplying both potash and soda in sufficient quantities, (fresh ashes has 

 more lime and far less potash — the latter being largely added by the soap boilers.) 2d. 

 The finest and most delicate of the Pine Strawberries — which usually fail in this climate, 

 may be grown perfectly by the aid of a good mulching of fresh tan-bark. 3d. Tan-liquor 

 diluted adds to the flavor of strawberries — but we are confident that whenyVes/t tan is 

 applied in the autumn as a covering to the beds, sufficient tannic acid finds its way into 

 the soil by means of the rains, to answer this purpose. Notwithstanding — as a straw 

 berry crop is always greatly increased in size and quantity by watering the plants, it is 

 better to water them with tan-liquor, one part to one hundred. 



A great deal has been said and written by our horticultural friends at the west, about 

 the absolute worthlessness of all the large Pine Strawberries of Europe, such as British 

 Queen, Keen's Seedling, &c., — which bear mostly what are called staminate blossoms, as 

 being barren, and never yielding more than half a crop in the United States; and their 

 place has been in a good degree supplied with varieties of the scarlet, (native strawber- 

 ries, such as the Hudson, Towa, Willey, &c. — bearing pistillate blossoms, and producing 

 enormous crops with little care, in this climate. 



And as most persons have found it difficult, from the greater heat of our climate burn- 

 ing up the plants, to cultivate the pine strawberries, and easy to cultivate the Scarlets, 

 the latter have pretty nearly supplanted the former in our gardens. Yet, in Europe, 

 where both grow equally well, no one thinks for a moment, of comparing the flavor of 

 wo, and we never saw Scarlet strawberries served at a good table in Euroiie — but 

 Pines. For our own part, we consider (comparatively) the Hudson strawberr 



