2 BULLETIN 773, U. S. DEPARTMENT OF AGRICULTURE. 
although considered less desirable in some respects. Another trailing 
berry, well known on the California markets, is the Mammoth black- 
berry, often called a “black Loganberry.”’ Its color is black, how- 
ever, whereas the color of the Logan blackberry is red, approaching 
purple when very ripe. Information on the culture of the Logan 
blackberry and related species is given in Farmers’ Bulletin 998 of 
this department. 
As the ripe Logan blackberry is very tender and does not ship well, 
it usually is picked when more or less immature, thus insuring a better 
condition for it when shipped for retail consumption. Somewhat 
riper fruit may be sent to the canning factories, which, as a rule, are 
nearer the sources of supply. 
USES OF THE LOGAN BLACKBERRY. 
Because of its pleasant flavor, Logan blackberry juice is very 
popular as a beverage, and the berry is also used in making jams, 
jellies, and soda-fountain sirups. Methods of extracting and treating 
the juice are constantly being perfected, and this industry, already 
large, is growing rapidly. 
Logan blackberry juice is naturally so sour that it is necessary both 
to dilute and to sweeten it to obtain a potable article. The addi- 
tion of sugar in sufficient quantities to mask the acidity makes a 
product too sirupy to drink, unless the juice is at the same time 
diluted. The flavor and color of Logan blackberry juice permit a 
dilution with from 2 to 3 parts of water, and the addition of 1 part 
of sugar. As a rule, the sirups prepared for soda-fountain use are 
made by adding sugar to undiluted juices, the composition running 
from about 1 part of juice and 1 part of sugar to, roughly, 3 parts of 
juice and 1 part of sugar. 
MANUFACTURE OF LOGAN BLACKBERRY JUICE. 
The manufacturing processes are practically the same in all the 
factories inspected. 
The berries are collected from the fields near the factories, and 
crushed as soon thereafter as possible, to prevent any molding. 
The crushers consist essentially of wooden rollers which run at 
different speeds, thus giving a tearing motion. From the crushers 
the pulp is delivered directly to the press cloths, in which it is folded 
and piled in the presses, which are of the hydraulic type. In many 
factories only one pressing is made, the refuse pulp being destroyed. 
Two systems of making a second pressing, however, are employed. 
In one sufficient cold water to make a workable mixture is added, 
and, after standing for 24 hours, this pulp-water mixture is pressed 
again. By the other method, the pomace is steamed in an open 
tank from 5 to 10 hours, which cooks it sufficiently to make a soft 
