K A Y BE BR RY 
THE KAYBERRY is said to have originated 
in Washington, a cross of the wild black- 
berry X Loganberry. The berries look very 
much like the wild blackberries in shape 
and color, but are HUGE, often growing 2 
inches long. KAYBERRIES retain the small 
seeds and soft juicy core of the wild black- 
berry, and like it they freeze well, holding 
both the shape and flavor. 
KAYBERRIES produce abundantly and for a 
long season, making them highly desirable 
either for commercial growing or for the 
home garden. At times a 10 pound flat of 
berries has been picked at a single picking 
from one vine. Berries ripen in early summer 
and continue for three months or until cold 
weather prevents their ripening. The berries 
are firm and stand up well in shipping and 
in the fresh fruit market. Unlike the large 
hard thorns of the Tree Blackberry, KAYBERRY 
thorns are small, much like those of the 
Boysenberry. 
WHAT USERS SAY: 
Mrs. Wickman’s Home-Made Pies, Seattle: 
“Kayberries are delicious. different, 
delightful. Our customers are pleased 
with their wild blackberry flavor and 
are demanding more and more.” 
Frederick & Nelson, Seattle: “...regarding 
the result of our experiments with this 
berry...the Kayberry was a very out- 
standing and delicious berry. The flavor 
we thought was superior to any of the 
common berries such as Loganberries, 
raspberries, etc. We tried the berries 
in pies, cobbler and sherbet and each of 
these items was very delicious.” 
Earl Brines & Sons, Wholesale Fruit and 
Produce: “‘Kayberries have the best keep- 
ing qualities of'‘any commercial berry 
plus remarkable flavor, as good or better 
than the wild blackberry...Consumer de- 
mand is increasing all the time.” 
PeleASNete 5.0 PeP LY ColoM bot ED 
The supply of these plants is limited, 
so early orders are advised. 
The Kayberry has done well in Southern 
California. 
WHOLESALE PRICES 
25, $20; 50, $35; 100, $65 
