STATE POMOLOGICAL SOCIETY. 33 



that I can get a little nicer fruit and more of it by having them fer- 

 tilized with some staminate variety, and for the last two years I 

 Lave mixed the Wilson and Crescent together, say about one plant 

 of the Wilson to three or four of the Crescent, and the result has 

 been highly satisfactorj'. From my own experience and all the 

 evidence and information I can get from books and papers pub- 

 lished over the whole couaty, if it was left for me to say, I should 

 crown the Crescent king, and Wilson queen ; and when you have 

 joined and grow the two together, as they should be to produce the 

 best results, you obey Nature's law, and have the most prolific 

 family of luscious fruit known to this Societj'. 



For a red raspberry the Cuthbert, all things considered, stands 

 at the head (although there are several others nearly as good). It 

 is of the largest size, a good shipper, the most prolific, of good 

 flavor, brings the highest price in tbe maiket. Its season lasts from 

 four to five weeks and is every way satisfactory when it is properly 

 treated and cared for. For a yellow variety I would recommend 

 the Golden Queen. It is a good yielder but not a good shipper, nor 

 is its flavor equal to the Cuthbert. But a few boxes of them 

 properly arranged look well in a crate and a few put up in glass 

 jars and set beside those of darker colors make an agreeable con- 

 trast. 



Black Caps are a noble berry, and ever}' one should cultivate 

 enough for his own use if no more. I have tested several sorts 

 and if I was limited to one variety I should choose the Seneca Black 

 Cap first and the Gregg second. The Seneca is a great bearer, and 

 perfectly hard}'. I have grown them successfully on the same ground 

 for years, and they have given perfect satisfaction. The fruit is 

 not quite as large as the Gregg but fully the size of Mammoth 

 Cluster and the other sorts and stands our winters much better. 

 They make the nicest pastry I ever tasted and when the proper 

 amount of sugar and cream are used they make a dish fit to set 

 before the king. 



There are several varieties of currants — the White Grape, the 

 Reds and the Blacks. I have had no experience with the Blacks 

 and cannot judge of their merits. But the White Grape should be 

 highly recommended and its cultivation increased, for it is the best 

 of the whole family of currants for table use and a dessert fruit. I 

 don't think there is much difference in the leading varieties of the 



