31 



proper drainage. After ditching, the sections should be graded and 

 sHghtly crowned at the centre, and the material thrown out in ditching 

 may be used to fill up holes, and to make the i)roper levels. 



Water. — A good water supply is es.sential to the successful cultiva- 

 tion of the cranberry. The supply may be obtained from a pond, 

 reservoir or running brook, but must be under full control at all seasons 

 of the year. 



Stop-ivaters. — Stop-waters, or gates, in the brook and ditches will 

 enable the grower to keep the water at the desired level, which should 

 be varied according to the time and season. Early in the season 4 to 8 

 inches from the lev^el of the bog, and later 10 to 15 inches, is a good 

 average. 



Sanding. — The next process in the preparation of a cranberry 

 meadow is to cover the sections with clear, sharp sand or gravel, to 

 the depth of 3 to 6 inches, 6 inches being none too much on the portions 

 of the bog that are inclined to be soft and wet. The sand or gravel 

 must be free from clay or loam. Sand will make a cold bog warm, and 

 it will retain water while the surface is dry. It also retains the heat of 

 the sun, causing the bog to be less liable to be affected by frosts and 

 sun-scald than bogs not sanded. Sand also retards the growth of 

 weeds, and affords the cranberry vine a better opportunity for growing. 



When selecting bog lands to build into cranberry meadow, don't 

 purchase when it is covered with snow or under water, unless you are 

 familiar with the tract. Know the nature and condition of the land, 

 and see that no one has a right of water flowage above or below your 

 bog. 



Vine Setting. — We are now ready to set out our cranberry vines. 

 Care should be taken in the selection of varieties, there being over two 

 hundred known varieties at the present time, all of which have not 

 been cultivated sufficiently long to warrant their selection to any large 

 extent, ^'ines which yiekl large crops of good-sized berries, of uniform 

 dark color, are the ones to cultivate. 



The "Early Black" is probably the most extensivcl}' cultivated. It 

 is pear-shaped, a prolific cropper, will keep well if picked before too 

 ripe, and will color well after picking. 



The "McFarlin" is a native of Carver, Mass., a round, large berry, 

 ripening medium early, coloring uniformly. It is a good cropper, and 

 a good keeper when picked at the proper time. 



The "Centerville" is a handsome, long berry, takes a high color, 

 crops well, and can be harvested late. These three varieties, ripening 

 successively, can be handled readily at harvest time. 



Marked Varieties. — The marked varieties are distinguished in shape 

 as pear, pointed, bugle, oval and round. Berries vary in the time of 

 ripening, also in keeping qualities. Some berries will color well after 

 they are i)icke(l, while others will not change from white to red unless 

 left upon the vines to ripen. The cranberry is first green, then white, 



