FAIRFAX 
Fairfax has won the same place in the garden that Premier has in 
the commercial field. 
A Premier cross, Fairfax resembles this parent rather closely in the 
general appearance of its foliage. The leaves have the same cupped fea- 
tures, are just a little darker in color. The plant is larger, however, in 
every way. The crown is very heavy, the roots are large and long. The 
leaves are wide and stand far above the ground. The blossoms are large, 
the fruiting stems high and heavy. 
Fairfax berries are smooth, big, fancy, dark red beauties, 
just the kind you like to show to your friends in the field, the 
kind you like to take from the locker or freezer for Christmas 
dinner. Very well adapted to freezing. 
The seeds are large and rather prominent, bright yellow, and en- 
hance the appearance of the dark red fruit. The taste of the berry is 
not often excelled, about the last word in strawberry flavor. Quite firm, 
too, for reasonable handling. Just the kind of berry you want for your 
own use or for fancy local trade. 
While the Fairfax berries are larger and sometimes more attractive 
in appearance and tastier to some people, not nearly as many berries 
will be set, and the total yield is not high. 
TENNESSEE BEAUTY 
Tennessee Beauty seems to be the best of the new varieties from 
the Tennessee Experiment station. A Blakemore cross, Beauty has in full 
measure the qualities which have made Blakemore so widely grown— 
large size, high yield and ‘firm texture. At the same time some of the 
bad features of Blakemore have been overcome—notably the sourness 
of the fruit. 
Beauty is a free runner and strong plant maker with light colored 
leaves healthy and free from spot. Maybe plants are not quite as thick 
as Blakemore, but somewhat larger. 
The berries are a little larger, somewhat darker, with a good strong 
strawberry flavor. Not a real sweet berry, but not objectionably tart, 
either. ; 
It looks like Tennessee Beauty is adapted to commercial use 
throughout the Blakemore territory. It is somewhat later in ripening, 
maybe about a week. 
