210 
AMERICAN POMOLOGICAL SOCIETY. 
2. The soil, along the creek bottoms is a sandy loam and on the elevated 
lands we have a basaltic formation. Along the river bottoms we generally 
raise peaches, cherries, plums and, in fact, all kinds of fruit, while on the 
elevated lands, apples do best. The price of orchard land in my district is 
from $10 to $30 per acre. 
3. The best fruit for commercial purposes is the apple; and the following 
always command a ready market: Yellow Newton, Baldwin, Spitzenburg, 
Winesap, Ben Davis, .Jonathan, Gravenstein and Tompkins King (the two latter 
being strictly fall apples). 
4. The fruit growers here usually cultivate their orchards with light culti- 
vators after shallow plowing. 
5. While the orchard is young, the orchardists, as a rule, raise a crop of 
vegetables of some kind in the orchard, but after the trees are three or four 
years old, the growers cease to raise anything in this way. 
6. We never make any use of fertilizers in this section of the country. 
7. We have a few new varieties. There are two varieties of cherries that 
are new— one known as the Bing and the other as the Lambert. Both are 
good. Then there are two new apples— one called the Yakima and the other 
the Klickitat, but they resemble the Baldwin so much that I have about con- 
cluded that they are the Baldwin itself. My advice to the fruit grower has 
always been not to acquire a fascination for new varieties of fruit, but 4 -q 
stay with the old standard varieties. 
8. We have the codling moth, San Jose scale and green aphis. Otherwise 
our trees are not diseased. To destroy these pests we use Paris green to spray 
for the codling moth, and lime, sulphur and salt for the San Jose scale; we 
have a half dozen different washes for the green aphis, such as rosin, kero- 
sene emulsion, etc. 
9. There is some irrigation done along the creek bottoms, where water 
is convenient. Farther than that there is but little. We do not as a rule find 
it necessary to irrigate orchards. 
10. In my district there are about 6,000 acres in different kinds of fruit. 
Apples take the lead, then come the Italian prunes, plums, pears, peaches, 
cherries and a few apricots. 
11. The principal fruits that are evaporated here are Italian and French 
prunes. They generally bring in the market when they are dried about four 
or five cents per pound. 
12. The Italian is one of the hardiest prunes. A good many apples are 
hardy, but such as are raised here, viz.: Yellow Newtown, Spitzenburg, 
etc., are very tender, and experience teaches that the tenderest are the best. 
OREGON— UPPER WILLAMETTE VALLEY. 
BY A. SHARPLESS, GOSHEN. 
„2. For prunes and cherries second bottom land that has been cleared of 
timber and is thoroughly drained is by far the best. Other lands will pro- 
duce these fruits but not with the same degree of excellence or quantity per 
acre. The presence of white fir timber is an unfailing sign that land is 
adapted to first class prune growing. Our bottom land will not bear apples 
with as good keeping properties as the hills where a sufficient depth of soil, 
say six or eight feet is found. For the Gravenstein apple, however, the 
