224 SUCCESS WITH SMALL FRUITS. 



It was introduced from Paris by Mr. S. G. Perkins, of 

 Boston, about thirty-seven years ago, and is a large, obtuse, 

 conical berry, firm, thus carrying well to market, and al- 

 though a little sour, its acid is of a rich, sprightly character. 

 It is raised largely in Western New York, and in northern 

 latitudes is one of the most profitable. 



It is almost hardy in the vicinity of Rochester, receiving 

 by some growers no winter protection. Its lack of hardiness 

 with us, and farther southward, is due to its tendency — 

 common to nearly all foreign berries — to lose its foliage in 

 August. I am inclined to think that it would prove one of 

 the most profitable in Canada, and that if it were simply 

 pinned down to the surface of the ground, and thus kept 

 under the deep snov/s, it would rarely suffer from the cold. It 

 should be distinctly understood that the climate of Canada, 

 if winter protection is given, — indeed, I may say, without 

 protection, — is far better adapted to tender raspberries 

 than that of New Jersey, Virginia, or even Pennsylvania. 



The long continuance of the Franconia in bearing is one 

 of its best qualities. We usually enjoy its fruit for six weeks 

 together. Its almost globular shape is in contrast with an- 

 other excellent French variety, the Belle de Fontenay, a 

 large, long, conical, but somewhat irregular-shaped berry of 

 very superior flavor. Mr. Fuller says that it is entirely 

 hardy. It survives the winter without protection on my 

 grounds. The canes are very stocky and strong, and unless 

 growing thickly together are branching. Its most marked 

 characteristic, however, is a second crop in autumn, pro- 

 duced on the tips of the new canes. If the canes of the 

 previous year are cut even with the ground early in spring, 

 the new growth gives a very abundant autumn crop of ber- 

 ries, which, although much inclined to crumble in picking, 

 ^nd to be irregular in shape, have still the rare flavor of a 



