33 



MR. STOCKWELL : Will you tell us what you expect to 

 get from an acre of red raspberries? 



MR. SMITH: I hoped that question was going to be on 

 the yield, not cash receipts, and I was going to reply and 

 say about one hundred to one hundred and twenty bushels. 

 I expect Mr. Clarke can tell us about his Perfection or some 

 of those varieties of great, heavy yield; but I should think 

 the average would easily reach one hundred bushels. 



MR. COOK: The speaker has told us about the Black 

 Cap and red raspberries. Years ago when I used to grow 

 both, there was just as much demand for the black as for 

 the red. At that time we used to put out what we called the 

 thimbleberry and we got from 20 to 25 cents a quart when 

 we first began, and by the time that was gone, along came 

 the reds. Then after a few years there was no call for the 

 Black Cap. I don't know whether it was merely a pecul- 

 iarity of the market or not. Possibly if there had been a 

 better red variety it might have sold, but it didn't. That 

 was a change of the market itself. You can't always tell. 

 I have been very much interested in the remarks that have 

 been made here, and I think that the Columbian, Cuthbert 

 and the Herbert are the best varieties we have. Now, in the 

 matter of cover crops, barley is one of the best things we can 

 use, and Canada peas, if you can get them, furnish a little 

 more nitrogen. 



MR. JENKS: This past season I have been experiment- 

 ing with legumes on the raspberries, and I have found the 

 Canada field peas have been the best, have been very, very 

 satisfactory. They grew to 15 or 18 inches in height, I 

 planted them the very last of July, alongside of the othet 

 rows that were planted with crimson clover and soy beans 

 and red clover. The beans didn't amount to much. The 

 crimson clover went up to 5 or 6 inches and went into the 

 winter in good shape. I hope it will winter-kill. The Can- 

 ada field peas were perfectly satisfactory. I would like to 



