the home market with the most wholesome of summer food. I 

 use the word food advisedly — food, that can sustain hard work, 

 for during their season I almost live upon berries, and I have 

 but few idle moments. I shall endeavor to give some instruction 

 concerning the culture of small fruits so simply and clearly that 

 one who has never seen them, can go to work intelligently — 

 and so concisely that an hour's reading or less will prepare for 

 this work. But let no one think that he can master the science 

 of small-fruit culture in half an hour or half a life-time. I have 

 been studying the subject for j^ears with enthusiasm, and feel 

 that I am yet but on the threshold of its knowledge. Charles 

 Downing and A. S. Fuller would be the last men in America to say 

 that they knew it all, and yet few know as much about every 

 phase of horticulture. I have reference to the practical knowl- 

 edge needful to secure a simple and definite end. We would all 

 b§ in a woful pHght if we had to teach our cooks the whole 

 science of chemistry before they could give us a batch of sweet, 

 light bread. 



For the ordinaty purposes of the garden and market there is 

 no mystery involved. Ill-success usually arises from the lack of 

 a little practical knowledge and from neglect — or from leaving 

 the care of the plants to the " hired man " who may have an 

 antipathy to everything save cabbages and potatoes. 



But a fraction of the money that supplies a household from 

 the market with fruit that is often but half ripe or half decayed, 

 would stock the garden with the choicest varieties. 



Besides, the most delicate and luscious kinds are the most 

 easily grown usually. But they are not often found in market 

 because too soft for transportation. They may be picked from 

 our own gardens daily with the dew upon them. 



The Editor of the American Agriculturist writes with a 



