Bush-Fruits (Classic Reprint)

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Excerpt from Bush-Fruits The book on Bush-Fruits was first published in 1898, when the author, Fred W. Card, was professor of horticulture in the Rhode Island College of Agriculture and Mechanic Arts. He had held a similar chair in the University of Nebraska, and as a postgraduate student in Cornell University he had made a special study of these fruits laid the book grew out of a thesis on the subject. The book is revised by the author, now a farmer on his own farm in Pennsylvania, with the purpose to make it as useful as possible to the actual grower of the fruits. The bulletin literature of the subject has also been gone over and assorted. The cultural methods have not changed greatly, however, and even many of the old varieties are still commercially important. The parts on insects and diseases have been revised by specialists. The botanical accounts, which were a feature of the old book, are omitted because fuller treatments are now accessible. The author wishes to express his special obligation to members of the staff of the New York Agricultural Experiment Station (Geneva), particularly to F. C. Stewart and O. M. Taylor, also to F. V. Coville, United States Department of Agriculture, for aid in the discussion of the blueberry. The author now places the book before the public in its new dress as a practical manual on the usual growing and handling of currants, gooseberries, blackberries, dewberries, raspberries, blueberries, and a few minor woody small-fruits. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.