Yields 85 



acres, including several varieties, the average yield being 

 a little less than 1500 quarts to the acre. The average 

 money return from these fields was about $112 for each 

 acre. 



The yield in pounds of dried product to a bushel of 

 green fruit varies greatly with different seasons and parts 

 of the same season. Early in a wet season, when the fruit 

 has made a quick, vigorous and watery growth, it may 

 take four quarts to make a pound of dried fruit. At the 

 end of a very dry season, it may take only two quarts. 

 Growers expect to average about ten pounds of dried 

 fruit to the bushel. Varieties differ considerably in this 

 respect. The Ohio is one of the heaviest yielders, in pro- 

 portion to the amount of green fruit, owing largely to the 

 greater number of seeds. It is one of the poorest in quality, 

 and possesses less food value per bushel than other varie- 

 ties. The Gregg follows it closely in yield and is a better 

 berry. In some experiments with seedlings, Goff found 

 that small and juicy berries yielded a higher percentage of 

 evaporated fruit than larger and dryer ones, showing that 

 it does not follow that a berry which is dry in texture 

 will give a good yield when evaporated. In point of 

 quality and food value, the Shaffer ranks among the best. 

 From the consumer's standpoint varieties of this type 

 are among the most desirable. They are so near like the red 

 raspberries that when evaporated the quality is fully 

 equal, if not superior, to that of the true reds, while the 

 yield of dried fruit per bushel is not very far below that of 

 the black-caps. It is certainly an excellent berry to dry 

 for the home market, where the price can be made to con- 

 form to the cost of production. 



