THE FAMOUS 
BOYSENBERRY 
BOYSENBERRIES. The Boysenberry by now is so 
well known by all berry lovers that it hardly seems 
necessary to compare it to other berries. It is so 
far superior to any berry of 10 years ago, that it 
is in a class by itself. The mere size of the indi- 
vidual berry plus its exquisite flavor, makes it the 
king of all berries. Housewives all over America 
have found by now how easily they are grown, 
and how plentiful the crop is. The plants are sim- 
ply loaded with big fruit clusters, ripe in June, 
July and August. They are as prolific as black- 
berries, yet the crop is so much larger because 
each berry is much larger. A Boysenberry is the 
result of a most successful combination of the best 
qualities in the blackberry, Loganberry and the 
red raspberry. And speaking of Boysenberry pie 
makes many a man’s mouth water. Our restaurant 

served and sold 1,065 Boysenberry pies last 
Mother's Day. 
Boysenberry plants are very hardy—we have had 
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most favorable reports from all states, even as far 
north as Minnesota, Michigan, and New York. 
In color, the fruit is identical with Youngberries, 
but it is more highly flavored and less seedy. Its. 
cane growth is more vigorous, and the fruit spurs average about two inches longer 
growing well away from the vines which makes picking easy. 
If you will plant a row of these berries across the back of your lect, about 10 plants 
is plenty for a 60-foot row, and give them just ordinary care, you should get enougn 
fresh berries for your daily table use over a period of from 6 to 8 weeks. Besides, 
you will have sufficient to can. They are easy to put up. If you will follow the 
cold-pack method as given in the leading cook books, you will be delighted with 
results. They are so large, and when canned this way, they stay whole, and are 
very pretty and tasty to serve for dessert. In a pie they taste almost like the fresh 
ones. 

Special Planting Instructions included 
in Every Plant Order 

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