TTTE NATIONAL NURSERYMAN 
part above tlie ground. Tlie resulls are that we have a 
type of l)erry that will thrive and .prodiiee abundantly 
under conditions of heat and drought, where all varieties 
of the ordinary type score a failure. 
When Prof. Jos. Hurtt-Davy was a ineinber of the 
faculty of the University of California he interested him¬ 
self in the beach strawl)errics of Point Arena, California. 
Some of the seedlings he grew were distributed by the 
University of California. I was among those who re¬ 
ceived those plants. The Point Arena beach berry is 
different from the form indigenous to the Cape Mendocino 
vicinity. Only within the past two years have I used 
the Point Arena variety in my work. From results in 
a small way I feel that we have something different to 
expect from the Point Arena variety, than we could ex- 
j)ect from the Cape Mendocino berry. 
Thus does it come to pass that every step we make 
opens up new possibilities—many and varying types of 
these beach strawberries are found along the Pacific 
Coast from Alaska to Patagonia, also up the coast on the 
eastern shore of South America. 
If these are going to give varying results, and no two 
varieties of ordinary sorts work out the same when 
crossed with these forms, it puzzles one to figure out how 
much available material exists. 
I am assured that there are thousands of distinct 
strains or types of Fragaria Chiloensis which exist in 
their native homes. This berry is found from the sea 
shore in South America to a very high altitude inward— 
from 8000 to 10,000 feet above sea level in the lofty Cor- 
dilleran or Andes Range of mountains. 
Striking peculiarities in the shape and color of the 
leaves, size and type of the blossoms, flavor of the fruits, 
and size and various colors of the fruit, and other unusual 
qualities give us a type of plant from which we may ex¬ 
pect many new and valuable features. 
The various South American types of this plant have 
characteristics manifestly their own. as also have the 
California. Oregon. Washington, Canadian and Alaska 
types. The far northern types are almost frost proof 
and very late bloomers. 
In Baileys Cyclopedia of American Horticulture he 
states; Fragaria Chiloensis is the original of the ordin- 
aiy cultivated strawberries of America.” 
With this statement we beg to differ as he is decidedly 
wrong. 
In Pardee’s Classification of the strawberry, a work 
published in 1851 we find that the American Scarlet 
strawberry (Fragaria Virgimra) was the main ground 
work for the early American varieties this together with 
the pine strawberry (Fragaria Ananassa). which ivas 
early imported from England furnished the material for 
all the earlier varieties of strawberries of American 
origin. These two types are really the groundwork for 
all of our eastern varieties of strawberries catalogued at 
the present day. To any person who has seen the 
Fragaria Chiloensis and its hybrids thev can readily see 
that no F. Chiloensis blood exists in the leading American 
strawberries of the eastern states. The day is rapidly 
coming when these new hybrid plants of F. Chiloensis 
55 
blood will ri'place many of the American varieties which 
are now so prominent and valuable. 
In Bailey’s Cyclopedia of American Horticulture he 
rescribes Fragaria Chiloensis: Low, but stout in all its 
parts; leaves thick, more or less glossy above, bluish 
while below; peduncle short, soon lapping on the ground. 
—runners mostly appearing after the fruit is gone—berry 
large and firm, dark colored, more or less musky in 
flavor. Reinforced by a very large calyx or hull. Pacific 
Coast region of South America. A common wild straw¬ 
berry on the Pacific Coast of North America is referred 
to this species, but it is a question whether it is identical 
to the South American form. 
In Pardee’s Manual of the Strawberry, published in 
1854 he states concerning Fragaria Chiloensis: 
This strawberry inhabits the bleak wind swept plains 
of Tierra del Fuego, and the American Cordilleran re¬ 
gion and reaches as far north as Oregon and Hudson Bay. 
The plants are designated by large flowers, broad dark 
green leaves which are hairy and thick. The fruit 
stalks tall and erect, fruits white to pale rose red in color, 
and of a pineapple flavor. 
There is no question but what varieties can be bred up 
of the F. Chiloensis strain which will be adapted to all 
sections of the country and to all purposes. 
The Arizona Everbearing, known also as the Mexican 
Everbearing is of F. Chiloensis origin. I have grown 
greater crops from this strawberry than any other variety 
which I have ever tested. Having grown over 30,000 
quarts per acre. This variety gives us three crops a 
year and is the largest strawberry we ever grew. It is 
a giant plant in foliage and fruit, and will give an enor¬ 
mous crop the first season set out. Leaves are a dark 
leathery green, fruit rounding to conical, cherry red in 
color and most deliciously flavored. 
A San Diego strawberry grower writes: “I believe 
great possibilities are in store for us. The advent of 
the Arizona or Mexican strawberry has given a new im¬ 
petus to strawberry-growers in this vicinity. This var¬ 
iety being a strong grower and heavy bearer of large 
high colored fruits seems especially adapted to our sec¬ 
tion.” 
A very valuable feature connected with this race of 
berries is that many of them, especially the hard solid 
meaty types can be dried after the manner of figs. We 
have had many of these dry on the vines and he as sweet 
as honey. These dried strawberries can be used in 
every way that the ripe fruit is put to. The drying of 
strawberries offers an unlimited field for strawberry' 
profits, as these dried fruits can he shipped any day of 
the year and to any distance. These strawberries can 
be sun dried or evaporated, and being large in size they 
weigh heavily. The white and rose colored types pro¬ 
duce the best dried fruit. No doubt by natural selec- 
iton and hybridizing a select race of strawberries for dry¬ 
ing purposes could be originated, although the present 
sorts are very choice for this purpose. The natural 
sugar contents that these dried berries contain is suf¬ 
ficient to cook them afterwards without any added sweet¬ 
ness. 
