408 SYSTEMATIC POMOLOGY. 



THE AMERICAN BLACKBERRY. 



Like the native grapes the cultivated blackberries of the United 

 States belong to several distinct types or species. But their near 

 relation is indicated by the fact that the most diverse types, such as 

 the high bush type of the North and the Dewberry will cross when ad- 

 joining, and the resulting seedlings bear perfect seeds. But as 

 stated in Section 251 the horticulturists describe the habit of growth, 

 character of cluster, and size and quality of the fruit of the blackberry 

 without much regard to botanic distinctions. See Chapter XVIII for 

 propagation, management, winter protection, and other information. 



VARIETIES OF AMERICAN BLACKBERRY. 



Agawam. Large, roundish oblong, irregular; color shining black. 

 Flesh sweet and melting to the core; ripens early. Stands drouth 

 well where it is hardy. Massachusetts. 



Allen. Large, oblong, often oval; color jet black. Flesh firm 

 yet tender, melting, sweet; seeds small; quality very good. Season, 

 as early as Early Harvest. Bush vigorous, with relatively few thorns. 

 Pennsylvania. 



Barnard. Large, roundish oblong. Flesh soft, juicy, subacid, 

 rich. Canes are more pliable than most varieties in laying down; 

 suckers not numerous. Iowa. 



Briton (Ancient Briton). Medium to large, oblong, black. Flesh 

 melting and flavor very good. One of the hardiest varieties yet 

 tested. The first public mention is found in Wisconsin Horticultural 

 Report of 1869. Mr. J. S. Stickney then reported that it originated 

 with A. H. Briton of Wisconsin. England had no varieties of this 

 type at that time. 



Brunton (Brunton Early). Medium, oblong. Flesh soft, melting, 

 rich in flavor; quality very good. An Illinois variety, now mainly 

 grown in the South as an early shipping variety. 



Dallas. Large, oblong oval; quality good; quite extensively 

 grown in Texas and the South. Texas. 



Dorchester. Medium to large, oblong; color shining black. 

 Flesh juicy; quality good. One of the first good varieties cultivated 

 and still grown in several parts of the Union. Massachusetts. 



