190 SUCCESS WITH SMALL FRUITS. 



berries of the future. Starting with these, we are already- 

 well on the way toward the excellence we hope to attain. 

 The pith of our difficulty now is to make any further ad- 

 vance. How can we surpass that superb group of berries 

 that prove their excellence year after year? 



As Mr. Durand well puts it, new varieties, to be of value, 

 should produce berries that '' measure from four to eight 

 inches in circumference, of good form, color and flavor; 

 very large specimens are not expected to be perfect in form, 

 yet those of medium size should always be. The calyx 

 should never be imbedded in the flesh, which should be 

 sufficiently firm to carry well, and withstand all changes of 

 our variable climate. The texture should be fine, flesh rich, 

 with a moderate amount of acid, — no more than just suffi- 

 cient to make it palatable with sugar as a table berry. The 

 plant should be hardy, vigorous, large, and strong ; of great 

 endurance as to climatic change, and able to stand any 

 amount of manure of the right kind. It should be a pro- 

 lific bearer, with stalks of sufficient length to keep the fruit 

 out of the dirt, and bear its berries of nearly uniform size 

 to the end. Any serious departure from such necessary 

 qualities would be fatal to any new variety." 



What is the use of spending time on varieties that do not 

 possess these good qualities, or many of them, so pre-emi- 

 nently that they supersede those already in our gardens? 

 Shall I root out the Charles Downing, Seth Boyden, and 

 Monarch, and replace them with inferior kinds because they 

 are new ? That is what we have been doing too extensively. 

 But if, in very truth, varieties can be originated that do sur- 

 pass the best we now have, then both common-sense and self- 

 interest should lead to their general cultivation. I believe that 

 honest and intelligent effort can secure a continued advance in 

 excellence which will probably be slow, but may be sure. 



