Country diary 1921: in praise of the loganberry

The house is filled with delicious smell. It is made by bottling and preserving loganberries. One can’t quite understand the comparative neglect of this useful fruit. Only small quantities seem to get to the market. Yet there is no fruit more easy to grow, more certain in its crops, more useful for stewing and puddings, for bottling, or for making into jam and jelly. In a dry season like this the canes crop far more heavily than the raspberry, which the fruit resembles in flavour, but with an added acid which gives the effect of raspberry and currant, a very popular but expensive mixture. The colour is intensely crimson.

We began pulling fruit on June 12 and have had a pound or two every other day from three roots only – we shall go on for a considerable time yet. The first year we cut the plants down in February (they were planted the previous autumn), and did not allow them to fruit. The next year and every succeeding year the fruiting canes are spread out and tied against a wooden trellis, and when the fruit is done we cut these canes entirely away and train out the season’s new shoots. We give a dose of stable manure in early autumn, and mulch with rotted vegetable refuse in May. This year we have had to water the roots a good deal. Birds hardly touch the berries, a remarkable circumstance in our garden, where they take very heavy toll of the mulberries and pears.