110 



THE RASPBERRY. 



Classification and Varieties. — We have made but two classes 

 of the raspberry, from the great difficulty of selecting those only for 

 a first class which would bear the mark of worthy general culture. 

 IK-retofore, the Red and Yellow Antwerps have always been re- 

 garded as finest for the dessert ; but sinct the introduction of the 

 Fastolf and the Orange, they have by ver} many been regarded as 

 surpassed in delicacy. 



CLASS I. — Worthy General Gulture^»or farther Trial hy Amateurs. 



American Black. 



Thimbleberry, | Common Black Cup, 



Black Raspberry. 



This is to be found common around old stumps and in fence- 

 corners in the country. Cultivated in deep, loamy soil, in the 

 garden, it increases in size nearly one-fourth ; and ripening very late, 

 will always be profitable for market. For making jam, flavoring 

 yniJdings, etc., it is preferred to the more delicate kinds. Shoots^ 

 loiig, rambling, recurved ; berries^ dark purple, nearly black, round, 

 flattened. 



Cope. 



A seedling of Dr. Brinckle's, yet little disseminated. Folioge^ 

 light green ; fruity large, conical, crimson, spines red. 



Colonel Wilder. 



Another seedling of Dr. Brinc- 

 kle's, which proves perfectly hardy 

 even to the ends of the shoots. - It 

 is firm, and promises to be one of 

 the most valuable light-colored 

 berries for market culture. Shoots, 

 strong, light-colored, very hardy ; 

 fruit, above medium, roundish 

 conical, light cream color, firm, 

 with a sprightly, fine flavor. Pro- 

 ductive, and ripening its fruit in 

 succession, from early until quite 

 late in the season. Raised from 

 seed of the Fastolf. and named in 

 honor of one of the best pomok>- 

 gists in America. 



