LOGANBERRY

or Logan Blackberry, a distinctively flavored variety of red fruited dewberry, or trailing blackberry, discovered only a few decades ago, which has recently attained commercial importance and is now widely cultivated in the Pacifie Coast states. In shape it resembles a blackberry; in color, a red raspberry (see the color-page facing 42), changing to a dark purplish red when fully ripe. Its flavor suggests the raspberry, but is more sprightly and acid. Its chief value is as a fresh-cooked or canned fruit, or dried or otherwise preserved, or for its juice. It is an excellent ‘‘pie’’ fruit. Unle very fully ripened on the vines, it is too tart to be generally acceptable for eating raw. Much of the fruit canned and dried is small because the demand exceeds the supply and sweeps in the entire crop irrespective of size, but good specimens are very Jarge—up to two inches or more in length. There is no merit to the widely accepted theory that the loganberry is a lybrid of a red raspberry and a blackberry. Loganberry juice, unle modified in description on the label, is (or should be) full fruit Juice with no other addition than sugar to make it sufficiently sweet to please the average palate. For service as a beverage, it is best diluted with water—one-third to one-half of the juice and two-thirds to one-half of water, either plain or carbonated. If the juice is sold with water added, dilution may not be desirable. The full juice is also used to blend with other fruits and fruit juices in jellies and jams, and for making fruit sauces.