THE BLACKBERRY. 
For the most part, the production of this fruit has 
heretofore been mostly confined to the woods and new 
lands of our country. In our former residence, Pal- 
myra, Western New York, from time immemorial, 
almost, the market-women have made their appearance 
every two or three days during the season, with wagon- 
loads of from fifteen to thirty bushels of blackberries, 
which they sold at the prices of three, four, to five 
cents per quart. The fruit was often small, hard, and 
unripe, similar to much that is usually sold in the New 
York markets. Some of this fruit is larger and finer 
than others, and for many years persons have been 
trying to cultivate and improve upon the best spect- 
mens of field blackberries. Our agricultural friends in 
Massachusetts — particularly Capt. Lovett, of Beverly 
—have been among the most enterprising and success- 
ful in this direction. The “Improved High Bush Black- 
berry” of Capt. Lovett’s has often been noticed with 
marked favor by the Massachusetts Horticultural Society, 
as being a long, egg-shaped, shining, black, juicy, and 
