NORTH AMERICAN STATES 



NORTH AMERICAN STATES 2283 



and pics, evaporated, made into jellies and jams, and 

 ])rodiices a most excellent beverage similar to grape- 

 juice. 



Hroccoli-growing is beginning to attract a great deal 

 of attention. This crop is very easily gro%\ai and can 

 be harvested during the winter, and in the very near 

 future large shijiments will be sent out of the state. A 

 large area of land along the Columbia River and in the 

 co;ist counties, and certain districts west of the Cas- 

 cades, are adapted for this crop. 



The onion is becoming one of the leading vegetable- 

 gardening crops and is confined to certain sections of 

 western Oregon which contain what is known as the 

 Beaverdam soils. Many carloads of onions are shipped 

 out of the state annually. 



Some attention is being given to gin.seng-growing, 

 although as yet this indu.stry is still in its infancy. 



Since Oregon has few large cities, park systems of 

 great importance have not been developed. However, 

 the smaller towns and cities are growing very ra])idly 

 and many of them are establishing splendid founda- 

 tions for future development. There are farms of vast 

 acreage, but very few private estates have been devel- 

 oped as country homes. 



The first fruit brought into the Northwest was 

 introduced by the Hudson Bay Company in 1824. A 

 group of young men who were about to sail from Eng- 

 land for Vancouver were attending a banquet, and the 

 young women present saved the seed from the apples 

 eaten on the occasion, and gave them to the young 

 men to plant in the new country. These seeds were 

 eventually planted and the resultant grove of trees 

 produced the first apples grown on the Pacific coast. 

 In 1847, Henderson Lewelling and William Meek 

 brought across the prairies from Iowa several thous- 

 and grafted sprouts, a few trees and a large (juantity 

 of seed. With this stock they established the first 

 nursery in the state at Milwaukee. Ralph C. Geer, in 

 the same year, also brought seed from the East and 

 planted it. All these men were closely associated with 

 the horticultural development of the state and, together 

 with Seth Lewelling, were instrumental in its inception. 

 Seth Lewelling produced some of our finest varieties 

 of fruit. Among these are the Bing and Black Republi- 

 can cherries, which were produced in the sixties, and the 

 Golden prime produced in 1876. J. H. Lambert in 189(1 

 presented the Oregon State Horticultural Society with 

 the Lambert cherry. This variety is probably the 

 finest cherry grown in America, and is rapidly becom- 

 ing our leading shijjping sort. A. I. Shipplcy for years 

 was identified with the grape industry, and was respon- 

 sible for the introduction of many varieties which are 

 now being grown commercially. Mr. Pettyman intro- 

 duced the Oregon cherry, which is now being grown on 

 a commercial scale in various parts of the state. Cyrus 

 Hoskins brought out the Hoskins, Vesta and Lake 

 cherries. They are very good, and superior to many 

 now grown in .\mcrica, but, owing to the introfluction 

 of the Bing and Lambert, have not been planted exten- 

 sively. The Major Francis cherry, one of our best early 

 varieties, was introduced by G. W. Walling, of Portland. 

 Other varieties of fruit of commercial importance 

 which have been introduced by Oregon are tlic Winter 

 Bartlett pear, Willamette and Pacific pnmc, Early 

 (^harlotte peach, Vanderpool Red apple, Clark Seed- 

 ling, Gold Dollar, Magoon and Oregon strawberries. 



Public-service agencies for horlictdhire. 



Under the Land-Grant Act of 1862, Oregon was 

 granted 9(),00() acres of land. There wa.s no state (college 

 in Oregon in 1868. The I^egislature that year jjrovided 

 for the location of the land received and gave the inter- 

 est on funds derived from the sale of the land to the 

 Corvallis College, a private institution in Benton 

 County, which was then under the control of the Metho- 

 dist Episcopal Church. In 1885, the church voluntarily 



relinquished its claim on the College, and the State 

 assumed entire control of the institution, which then 

 became known as the Oregon Agricultural College. 

 There are at present fourteen members of the horti- 

 cultural staff. 



The Experiment Station is also located at Corvallis. 

 There are fifteen men giving part or all of their time to 

 horticultural research work. Two of these men are 

 located at Talent, in southern Oregon, where 20 acres 

 of land are being devoted to ])ear-production problems. 

 In Hermiston, eastern Oregon, three men are study- 

 ing fruit-production problems under irrigated con- 

 ch tions, 40 acres of land being used for these problems. 

 One man is located at Hood River, Oregon, investiga- 

 ting special apple problems. Forty-three bulletins on 

 horticultural subjects have been issued in addition to 

 circulars. 



The College is also paying considerable attention to 

 extension work, one man devoting his entire time to 

 extension work in pomology. 



There are no other institutions in the state giving 

 instruction in horticulture. There is one correspondence 

 school known as The Pacific Horticultural Corres- 

 pondence School located at Orenco. Considerable 

 attention is being given in the state to work in school- 

 gardens and children's club work in horticulture. Other 

 than this, however, there is very little horticultural 

 teaching done, with the exception that in a few high- 

 schools courses have been introduced. 



The Oregon State Horticultural Society is the lead- 

 ing society of its kind in the state. There is a .special 

 State Board of Horticulture consisting of five com- 

 missioners, the state being divided into five horticul- 

 tural districts and one commissioner having charge of a 

 district. In most of the counties will be found County 

 Fruit Inspectors under the jurisdiction of a commis- 

 sioner. The duties of the Board of Horticulture con- 

 sist largely of police duties, enforcing horticultural 

 laws on spraying, quarantine, and so on. 



Stalisiics (Thirteenth Census). 



The approximate land area of Oregon in 1910 was 

 61,188,480 acres. The land in farms was 11,68.5,110 

 acres, or 19.1 per cent of the land area. Of this land in 

 farms, 4,274,803 acres were improved land; 2,237,826 

 acres were woodland, and 5,172,481 acres other unim- 

 proved land in farms. The number of all the farms in 

 1910 was 45,.502, and the average acreage of each 256.8. 

 [The total area is 96,699 square miles]. 



The leading agricultural crops of Oregon are cereals, 

 hay and forage and hops. The acreage of cereals 

 increased from 1,222,648 in 1899 to 1,242,300 in 1909, 

 when the ]jroduction was valued at $17,860,136, which 

 was 36.4 per cent of the total value of all crops. Hay 

 and forage increased in acreage from 731,823 in 1899 to 

 939,979 in 1909, when the production was valued at 

 $15,225,9.57, which was 31 per cent of the total value 

 of all crops. Hops increased in acreage from 15,433 in 

 1899 to 21,770 in 1909, when the production was 

 valued at $2,838,860. The value of forest products of 

 the farms in 1909 was .$2,889,991, as compared with 

 .$1,300,724 in 1899. 



Horticultural crops produced in Oregon are fruits 

 and nuts, small-fruits, potatoes and other vegetables, 

 and flowers and plants and nursery products. The 

 value of the fruits and nuts produced in 1909 was 

 $3,4.52,205, as compared with $1,071,129, in 1899. 

 Small-fruits increa.sed in acreage from 3,470 in 1899 

 to 5,122 in 1909, when the production was 9,348,490 

 quarts, valued at $041,194. The total acreage of 

 potatoes and other vegetables increased from 46,407 

 in 1899 to 67,399 in 1909, when the value of the 

 I)roduction was $4, 548, .523. Excluding potatoes, the 

 acreage of other vegetables increased from 16,345 in 

 1899 to 23,129 in 1909, when the value of the produc- 

 tion was $2,448,917. Flowers and i)lants and nursery 



