BEST THREE VARIETIES OF STRAWBERRIES. 20S 



Mr. H. F. Busse: I think the Green's Prolific, the Dauntless 

 (?) and the Lady Rusk were the best three varieties for home 

 use I had on my place. 



Mr. M. Pearce: I think this is rather a good question, this 

 question of canning. Many people can all kinds of berries but 

 strawberries, because they cook up so badly. How many var- 

 ieties are fit to can? We want a strawberry that will keep 

 whole. I think the Wilson is the best for canning except the 

 Warfield. I think the Warfield is the best for canning; it keeps 

 whole when cooked and has such a fine flavor. If we could 

 grow the Green's Prolific, it would be all right. If we want 

 something fancy, 1 would put in some of the Bubach; I would 

 say the Bubach, Warfield and Green's Prolific. If you can 

 grow those three varieties, you will be satisfied. 



Mr. Busse: Green's Prolific I find one of the hardiest of all 

 berries. 



Mr. J. A. Sampson: I would like to make a few remarks on 

 the subject Mr. Pearce brought before the society. "Home 

 use" means a good deal. What is the best for home use? We 

 generally can a good deal of fruit for winter use, and if we 

 grow the best for market it will also answer equally well for 

 home use. The Wilson is the best I know of. They come the 

 nearest to perfection in point of richness and flavor. When I 

 had nothing but the Wilson in the field, my berries sold 

 for three dollars a case in the market, when my neighbors 

 who had other varieties only got two dollars a case. That is 

 a difference of a dollar a case, which would twice pay the cost 

 of picking. 



Mrs. A. A. Kennedy: I would like to ask the gentlemen if 

 they can can any kind of strawberry and keep it whole. They 

 said they did not want the strawberries while canning to come 

 to pieces. 



Mr. J. A. Sampson: The very soft strawberry is apt to 

 come to pieces. 



Pres. Underwood: I would like to know how many gentle- 

 men here have canned strawberries? (Laughter). 



Mr. C. L. Smith: I have canned a great many of them. 

 There are only three or four varieties that are fit to can, and 

 one of the varieties we have discarded was one of the best 

 strawberries to can that ever grew, and that was the old 

 Glendale. I do not think so much of canned strawberries. I 

 care more for raspberries. Most of them are too soft, and 

 they do not retain their color and flavor, and they are not 

 nearly so good to can as some other varieties of fruit, so we 

 have pract"ically abandoned the practice of canning strawber- 

 ries, except some of the very hardest. 



Mr. Busse: Those three variet es for home use apply*only to 

 those of which we can make ready use and that give the big- 

 gest yield. What I mean is the best tasting berry, and not 

 the kind of berry that is best for the table or the market. 



Pres. Underwood: I think the best way to can strawberries 

 is at the table anyway. 



Mr. Smith: That is the best way to use them in my estima- 

 tion. 



