THE SUNBERRY 291 



"I have grown the Sunberry for the past three 

 years," says a college professor who is an 

 amateur gardener. "We have used the berries 

 for sauce, cobbler, and pies principally for pies. 

 Some were eaten raw from the vines. For me 

 the pie is the one great way to use the berry. 

 Without exception I place a Sunberry pie at 

 the head of the pie list, and I do this with a full 

 appreciation of the excellence of cherry pie, 

 apple pie, pumpkin pie, mince pie, blueberry 

 pie, etc. 



"I think it hardly does the Sunberry pie jus- 

 tice to compare it to blueberry pie. They have 

 much in common, but the Sunberry is richer. 



"I have never kept account of the yield, nor 

 tried for a large yield. I have a small strip of 

 ground, eight by sixty-five feet, which gave us 

 a pie each day from early August until frost 

 usually about November 1st, and left us a 

 surplus of forty to fifty quarts to can for 

 winter use." 



So much for the fruit itself. Then touching 

 on the other aspect of the subject, the writer 

 continues : 



"There has been much criticism here, some of 

 it the most senseless stuff I ever heard outside 

 of an asylum, and most of the extreme criticism 

 by those who never grew the plant. One man 



