296 MINNESOTA STATE HORTICULTURAL SOCIETY. 
about its quality on my ground, The records of the last few years. 
enlarge on the subject. I think they state the case that some like it 
and some don’t; that is all there is about it. 
Mr. Busse: I would like to ask Mr. Lord what variety of plum 
he considers the best for home use; the most prolific. 
Mr. Lord: I could not give you a definite answer to that ques- 
tion. If you should ask me personally I should say the Roiling- 
stone, and if you should ask others they would each give you a dif- 
ferent name. 
Mr. Busse: I want an answer from your standpoint. 
Mr. Lord: Well, if I were to be tied to one plum I would men- 
tion five or six varieties. (Laughter.) I have had the best success: 
with the Rollingstone, Success and Surprise. I have no reason to: 
complain of the Cooper, Stoddard, Gaylord and New Ulm, how- 
ever. 
Mr. Busse: How do you like the Weaver? 
Mr. Lord: It bears very well, but the quality is not as good as 
that of the others I have mentioned. 
Mr. Busse: How do you like the Hawkeye? 
Mr. Lord: It is a good market plum, but the quality is 
rather sour. 
Mr. Dewain Cook: Is there any better plum for the market? 
Mr. Lord: The Wolf sells better with us than the Hawkeye. 
Mr. Moyer: Is the Stoddard as hardy as other plums? 
Mr. Lord: Yes, I think it is. All the Stoddards on my place 
were affected with the aphis, while the other trees were not affected: 
at all. 
Mr. Moyer: My Stoddard winter-killed, all except one tree. 
What to Do with Cheap Berries.—It is a frequent occurrence with fruit 
growers to have the price for berries go below the cost of production during 
a glut in the market. What to do at such times, and with the Saturdays’ 
pickings, becomes a serious problem. Raspberries can be evaporated. 
Strawberries have been made into jam by a successful Washington grower. 
He had twelve acres of strawberries in bearing in 1898. His first picking 
brought $4 per crate and subsequently dropped as low as 5o0c, so that he 
stood to lose money on his entire crop. He went to the stores, found 250 
pint fruit jars, bought a sack of sugar and on his kitchen stove made 250: 
‘ pints of strawberry jam. These went onto a closet shelf and stood there 
_ forgotten until the following spring. He then sent for some labels, pasted 
them on, took a couple of sample jars to town and closed them out at 25c¢ 
per pint. 
Last season as soon as the price dropped to $1.50 per crate (24 qts., wine 
measure), he began to put up jam. 
