

HASPBEBBIES 1365 



IIAM)I.I.\(; AND .MAIJ.K1 TIX<; THE FKUIT 



The profitable life of black raspberry plantations cannot be 

 accurately stated, but it is less than that of red raspberries. 

 Disease or winter injury may cut it short. The plants often bear 

 no more than four crops, although sometimes more, and are usually 

 removed every six or eight years. Yields vary from 1,600 to 2,400 

 quarts per acre, averaging higher than those of red raspberries. 

 The selling price for the fresh fruit is less than for red raspberries, 

 averaging between five and nine cents per quart. The same rules 

 that apply in harvesting red raspberries apply to black raspberries, 

 although the fruit is firmer and will keep longer in good condition. 

 It is usually handled in quart boxes. The season of black rasp- 

 berries in western Xew York begins the first weBk in July, and is 

 shorter than that of red raspberries. 



The black raspberry is the only one of the small fruits which is 

 evaporated to any great extent. The berries are picked by hand or 

 are batted off the bushes into canvas tray harvesters after they 

 become fully ripe. The yield of dried fruit per bushel of green 

 fruit varies; with the variety and the season. From two to four 

 quarts of fresh fruit are usually required to make one pound of 

 dried fruit, or, one bushel (32 quarts) of 'fresh fruit will make 

 about ten pounds dried fruit. The price for evaporated stock 

 varies from fifteen to twenty-five cents per pound. Six cents per 

 quart for fresh fruit is considered a fair price in comparison with 

 the amount received for the dried product. 



VARIETIES 



The method of determining what varieties of black raspberries 

 to set is the same as with red raspberries. Much of the -fruit, 

 however, is evaporated, as well as being sold in the fresh state. If 

 grown for evaporation, the variety should not only be productive, 

 hardy, and healthy, but the fruit should be of fair size, should not 

 contain too much moisture, should be easily batted from the 

 hushes if that method of harvesting is used, should ripen the most 

 of the fruit at one time, and should be firm enough and of such 

 a color as to make a pleasing appearance after being evaporated. 



The Ohio has long been a leading variety for this purpose, and 

 the Kansas is also largely grown, both for evaporating and for 



