88 THE RED RASPBERRY. 



CHAPTER XVII. 



THE RASPBERRY. 



THE RED RASPBERRY (Rubus strigosus). This is a fruit that 

 always commands a very high price, and is ^being extensively 

 grown in many sections. It requires a rather more moist soil 

 than the blackberry to produce its best results. 



It is propagated in the same way as the blackberry, and is 

 best planted in the fall. The distance of planting may be a little 

 less than for the blackberry, or about five by six feet for the hill 

 system, and three by six feet when grown in rows. The pruning, 

 training and covering are also the same as for the blackberry, al- 

 though, being smaller in growth and having less prominent thorns, 

 it is much more pleasant working among them. 



As with the blackberry, large fruit must not be expected from 

 the Red Raspberry, unless the land is made rich enough to pro- 

 duce a large growth of canes, although such a growth must be 

 protected from injury during the winter, and an abundance of 

 moisture must be provided at the time of ripening by mulching. 



The fruit is very soft, and is generally shipped in pint or third- 

 quart baskets. It is also very perishable, and must be handled 

 quickly, or there is a loss to the grower or dealer. 



VARIETIES. Leaving out the older kinds, some of which are 

 valuable under some conditions, but all very tender, I shall de- 

 scribe only those that are comparatively hardy ; although, like the 

 blackberry, none are perfectly hardy or iron-clad, and all are ben- 

 efited by winter covering. 



Turner. One of the hardiest, most productive and earliest, but 

 of rather small size and crumbles when picked. Under high cul- 

 tivation it will prove valuable unless the two new early Rasp- 

 berries, the Hansell and Marlboro, shall prove as early, hardy and 

 productive. 



Cuthbert. A very large, rather late variety of large size ; very 

 vigorous and productive. It is the finest variety in cultivation, 

 but its lateness is an objectionable feature. 



