440 THE KASPBERRY. 



CLASSIFICATION AND VARIETIES. We have made but two classes 

 of the raspberry, from the great difficulty of selecting those only for 

 a first class which would bear the mark of worthy general culture. 

 Heretofore, the Red and Yellow Antwerps have always been re- 

 garded as finest for the dessert ; but since the introduction of the 

 Fastolf and the Orange, they have by very many been regarded as 

 surpassed in delicacy. 



CLASS I. Worthy General Culture, or farther Trial by Amateurs. 

 AMERICAN BLACK. 



Thimbleberry, | Common Black Cup, 

 Black Raspberry. 



This is to be found common around old stumps and in fence- 

 corners in the country. Cultivated in deep, loamy soil, in the 

 garden, it increases in size nearly one-fourth ; and ripening very late, 

 will always be profitable for market. For making jam, flavoring 

 puddings, etc., it is preferred to the more delicate kinds. Shoots, 

 long, rambling, recurved ; berries, dark purple, nearly black, round, 

 flattened. 



COPE. 



A seedling of Dr. Brinckle's, yet little disseminated. Foliage, 

 light green ; fruit, large, conical, crimson, spines red. 



COLONEL WILDER. 



Another seedling of Dr. Brinc- 

 $ kle's, which proves perfectly hardy 

 even to the ends of the shoots. It 

 is firm, and promises to be one of 

 the most valuable light-colored 

 berries for market culture. Shoots, 

 strong, light-colored, very hardy ; 

 fruit, above medium, roundish 

 conical, light cream color, firm, 

 with a sprightly, fine flavor. Pro- 

 ductive, and ripening its fruit in 

 succession, from early until quite 

 late in the season. Raised from 

 seed of the Fastolf, and named in 

 honor of one of the best pomolo- 

 gists in America. 



