FRUIT REPORTS. 
225 
UTAH. 
BY PROF. U. P. HEDRICK, LOGAN (NOW AGRICULTURAL COLLEGE, 
MICH.). 
Fruit growing , in Utaii is peculiar in that, while there is a great deal of 
fruit grown in the State, yet until recently there have been but few large 
orchards. This condition existed because nearly all the farmers lived in 
villages, and in the past have planted only about their homes and for domes- 
tic use. The total amount grown for home consumption is large, however, 
as the home lots in the Utah farm-villages cover over an acre and are gener- 
ally pretty well given up to fruit growing and to the garden. Within recent 
years the superior advantages of the State for fruit growing having been 
discovered, a large number of fine commercial orchards have been planted. 
1. The horticultural interests of Utah have been developed in the 
northeastern portion of the State. The eastern side of the valley of Great 
Salt Lake, bordering spurs of the Wasatch Mountains and extending towards 
the lake for from one to ten miles, is the chief region. All the fruits of the 
temperate zone, including almonds and the European grapes are grown here. 
Cache Valley, forty-five miles long by ten wide, directly north of the above 
strip, is well adapted for growing apples, pears and all 'hardy fruits. In 
the extreme southwestern portion of the State, a region nearly as large as 
Cache Valley, known as Dixies, is wonderfully well adapted for growing all 
fruits of a temperate climate, and some, like the fig, that thrive in the sub- 
tropics. This region is as yet of but little commercial importance because of 
having no railroad. The soil and climate, however, are such that it is destined 
to become one of the riphest fruit sections of the country. Other fruit sec- 
tions that are worthy of mention, although their fruit interests are not 
yet greatly developed are those about the towns of Moab and Goshen in the 
eastern and central part. 
2. The fruit growing lands in the sections above mentioned are mostly 
along the shores and on the bottoms of extinct lakes, and bordering the 
foot-hills of the mountains. The soils are mostly of a moderately heavy clay 
loam, that on the hillsides having been influenced by the wash from the moun- 
tains, containing most clay, while towards the middle of the valleys there 
is more sand and loam. All of the soils of the regions named are generally 
well supplied with plant foot, the element most commonly lacking being 
phosphoric acid. The altitudes range from 3,500 to 5,000 feet. Good orchard 
land, with water rights, is worth on an average $50.00 per acre, and double 
that when planted with young trees. 
3. Comparatively few varieties of any one fruit are grown, the orehardists 
confining themselves to such standard varieties as have piwed best adapted 
for their sections. The favorites of the various fruits are: Apples — Winesap, 
White Pearmain, Ben Davis, Jonathan; Summer and fall apples are not 
largely grown. 
Apricots — Moorpark, Peach and Breda. Cherries — Napoleon, Republican 
and Knight Early as sweet, and Richmond, Large Montmorency, Eng- 
lish Morello, Hortense, Choisy and Late Duke for sour varieties. Grapes— 
Of Americap varieties, Early Victor, Worden, Concord, Delaware, Niagara, 
Prentiss and Empire State are grown; the European sorts are Muscat of 
Alexandria, Black Prince, Flame Tokay, Mission and White Sweetwater. 
Peaches — Alexander, Crosby, Early Crawford, Elberta, Late Crawford, Heath 
and Orange Cling. Pears— Clapp, Bartlett, Anjou, Flemish, Lawrence, Louise 
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