CRANBERRY. 165 
Per centage of water onpelled by 212° F, is 88.78 
“ «ash : y 17 
Woody fibre tissues, organic acids, and other organic 
matter not ‘decomposed at 22 oF, 11.05 
100.00 
Per centage of potash in the ash, 42.67 
} « “ goda  “ et 177 
Only 17 per cent. of its ne derived from the soil— 
all the rest from atmosphere and water, It will also be 
seen from the above, why this fruit flourishes so well near 
the sea shore under saline influences. 
The best variety is called the Black Gnceas: being 
very dark-red, nearly black. when. ripe, very large, nearly 
round, and very hard flesh. The crop is sometimes injured 
by late frosts on the blossoms in spring, and they must be 
gathered before frosts in the fall, but should be allowed to 
remain on and ripen as long as the frosts will permit. To 
save expense in cultivation, it is of the first importance to 
have the ground entirely covered with the plants as soon 
as possible, and then they may be kept in good bearing 
order for five or six years, by an occasional thorough 
raking over of the bed, and thus thinning the plants. This 
is done to a certain extent by the rake in gathering the 
fruit. The small Cranberry has creeping small roots and 
stems, but the Black Cranberry has thrifty vines three or 
four feet long, and sometimes much. longer, trailing over 
the ground. 
The first year after planting, the usual produce is about 
50 bushels to the acre, after that increasing to 200 or 300 
bushels. 
[Mr. F. rronbniige, New Haven, Ct, has plants in any quantity for sale 
at 50 cents per hundred.) 
