THE RASPBERRY AND BLACKBERRY. 68% 
AntTWERP Rep. 
Old Red Antwerp. Howland’s Red Antwerp. 
Knevett’s Antwerp. Framboisier 4 Gros Fru 
True Red Antwerp. Burley. 
This is the common Red Antwerp of England ard thia 
auntry, and is quite distinct from the North River variety, 
which is shorter in growth, and has a conical fruit, 
Canes strong and tall, spines light red, rather numerous and 
pretty strong. Fruit large, nearly globular, or obtuse-conical, 
Colour dark-red, with large grains, and covered with a thick 
bloom. Flesh juicy, with a brisk vinous flavour. : 
Antwerp. Hudson River. 
"New Red Antwerp. 
Origin unknown, but as far as we have been able to trace it, 
was first brought to this country by the late Mr. Briggs, of 
Joughkeepsie, N. Y., about forty years since, who obtained it 
f; m the garden of the Duke of Bedford, England, who is said 
to have paid a guinea-for two plants. 
ts firmness of flesh and parting readily from the germ, toge- 
ther with its productiveness, renders it the most popular variety 
for market. 
Canes short, but of sturdy growth, almost spineless, of a. very 
‘peculiar grey, or mouse colour. Fruit large, conical. Flesh 
firm, rather dull-red, with a slight bloom; not very juicy, but of 
a pleasant, sweet flavour. 
Antwerp YELLow. Thomp. Lind. 
White Antwerp.  Double-Bearing Yellow. 
The Yellow Antwerp is a large, light-coloured raspberry, and 
with a high cultivation, a good sort, but greatly surpassed by 
the Orange. ‘ 
Fruit large, nearly conical, pale-yellow, sweet, and of good 
flavour. Canes strong and vigorous, light-yellow, sometimes 
with many bristles or spines, often nearly smooth ; productive. 
American Rep. 
Common Red. English Red (of some). 
Red Prolific. 
The Common Red Raspberry is a native of this and all the 
middle states. It ripens nearly a week earlier than the Antwerps, 
bears well, and though inferior in flavour and size to these sorts, 
is esteemed by many persons, particularly for flavouring liqueurs, 
Fruit of mediuw size, roundish, light-red, pleasant, sub-acid in 
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