29 



BULLETIN OF 



Massachusetts Board of Agriculture. 



CRANBERRY CULTURE. 



By LUCIAN J. FOSDICK, Author " French Blood in America. 



The cultivation of cranberries began during the nineteenth century, 

 becoming an extensive industry in New England, New Jersey and 

 Wisconsin during the last thirty years; and it has become the leading 

 industry on Cape Cod, the soil there being particularly adapted to 

 their growth. 



Few people appreciate, while enjoying their Thanksgiving dinner, 

 how much time, labor and money were spent in obtaining that small 

 but important part of the feast, — the cranberry sauce. 



Until of recent date cranberries were considered a luxury, but to-day 

 they have become a staple necessity, and there is an ever- widening 

 market for them. 



The berry derived its name from the appearance of the flower, be- 

 cause, just before expanding into the perfect flower, the stem, calyx and 

 petals resemble the neck, head and bill of the crane. Hence the name, 

 " craneberrj'-," which usage has shortened into the familiar " cranberry." 

 The sub-family name, Oxycoccus, is derived from Oxus, — sharp, or 

 acid, and Kokkus, — a berry. 



Cranberries have been known to northern Europe for centuries, and 

 are grown in Russia, Sweden and Great Britain. The berry is a native 

 of Russia, Siberia, South America and North America. Its normal 

 latitude for cultivation is .39° to 42° north. 



The cranberry known as the " Large American Cranberry " is suj)erior 

 to any known varieties, and is highly cultivated in New England, New 

 York, New Jersey, Michigan, Wisconsin, Minnesota and the Pacific 

 coast States. 



Cranberries were first cultivated on Cape Cod, Massachusetts, nearly 

 a century ago; and of late years the harvested crop has netted the 



