SPRING CATALOGUE OF SEEDS, BULBS AND PLANTS FOR 1901 
143 
Gills’ Great Japanese WMcny. 
The most wonderful and valuable of Japanese fruits. It 
belongs to the Raspberry family, is a strong, vigorous grow¬ 
er, attaining the height of 4 to 6 feet, and is perfectly hardy 
in all positions without protection. It is, in fact, more hardy 
and vigorous than any Raspberry or Blackberry. It stands 
alike the cold of northern winters and the heat of southern 
summers without the slightest degree of injury. Its leaves 
are of the darkest green outside and silvery white under¬ 
neath. The young shoots and branches are covered with 
reddish brown hair or moss, which makes the plant odd and 
handsome. 
Fruit— The fruit is borne in large clusters, often 75 to 
100 berries in a bunch. These berries are, from the time of 
formation and bloom until they ripen, enclosed in a “burr.” 
which is formed by the calyx covering them entirely. When 
ripe, the “burr” opens, exhibiting a large berry of the bright¬ 
est, light, glossy scarlet, or sherry wine color. The “burrs” 
and stems are covered with a heavy reddish moss like a 
moss rose bud, giving the plant a most unique and beautiful 
appearance. The flavor of the fruit is entirely different 
from any other berry, being very sprightly, sweet and juicy, 
having no disagreeable sour, but a delicate and luscious 
flavor peculiar to itself and superior to other berries. The 
seeds are very small and no more objectionable or notice¬ 
able than the seeds in strawberries, which gives this berry 
another point of great superiority over raspberries or black¬ 
berries. 
Free from Worms and Bugs —It is ; absolutely free 
from all insect ravages. Worms cannot crawl up the stem 
and branches, owing to the silky moss or hair with which 
they are covered. Owing also to this or some other reason 
the plant is shunned by all the destructive tribes of insect 
pests. It is a pleasure to eat a dish of these berries, knowing 
that there are no worms or bugs mixed with them. 
For Table. As a table fruit there is nothing finer than 
the Wineberry. Its delicious, sprightly flavor is most tooth¬ 
some and refreshing, served with sugar. 
For Canning and Preserving. For canning and pre¬ 
serving, the Wineberry is greatly superior to any other fruit. 
It is the only fruit which will retain its fresh, sprightly flavor 
after being cooked, and for cooking in any form there is 
nothing which can compare with it. It also makes the most 
delicious jelly. 
For Syrup and Wine. The Wineberry makes a syrup 
which, for flavoring, is superior to all other fruit juices. As 
a flavor for soda water it is delicious and novel. It will 
make more wine from the same bulk than any other fruit, 
and good judges have pronounced it the most delicious wine 
ever tasted. For invalids, and in cases of sickness, it is 
superior to any other wine or tonic, creating strength and a 
relish for foods where all else fails. We predict that it will 
soon become the leading wine producing fruit, especially 
medicinal wines of high quality. 
Time of Ripening and Productiveness. The fruit 
commences to ripen early in July and continues in bearing 
for a long time. It is the most prolific berry known, the 
bushes being literally covered with its large clusters of 
luscious fruit which are very easily gathered. Owing to 
their novelty, superb flavor and great beauty they sell more 
readily and at far better prices than any other berry. It is 
propagated from the tips like Gap Raspberries and Dew¬ 
berries. 
Price. First-class, vigorous plants, by mail, postpaid* 
15c. each; 5 for 50c.; 12 for $1.00; 30 for $2.00; 50 for $3.00; 100 
for $5.00; 1,000 for $40.00. 
We can also supply 2-year-old plants from open ground 
at 25c. each; 3 for 60e.; 7 for $1.00. 
Seed. The Wineberry grows freely from seed, and pro¬ 
duces strong, vigorous plants, which fruit abundantly the 
second year. You can get a fine lot of plants very cheaply in 
this way. Seed will germinate best if it can be allowed to 
freeze after sowing. Or it may be soaked well in warm water 
before sowing. Fresh seed, per pkt., 10c.; 3 pkts for 25c. 
