JIAUCII. 61 



better known, is the principal purpose of the following list, from 

 which, however, well-known sorts of proved excellence will not be 

 excluded. It is not intended to give a minute description of every 

 peculiarity belonging to the variety, but merely to mention the size, 

 form, colour, and quality, or any other striking characteristic of the 

 fruit ; and only a few of the largest class will be noticed, because 

 the middle-sized and small sorts generally are much superior to them 

 in flavour, and therefore preferable for the dessert. 



1. Red Champagne. The berry is below the middle size, round- 

 ish oblong in form, hairy, light red, but attaining a much deeper 

 colour when suffered to become thoroughly ripe, in which condition 

 it is one of the very best -flavoured Gooseberries known; it also 

 makes excellent jam. It may be kept two or three weeks by mat- 

 ting up the trees ; but for that purpose the next sort is preferable. 

 In the north it is frequently called the Iroraonger, which is a very 

 different variety, and much inferior to this. 



2. Red Wain-ington. Resembles the preceding in colour, form, 

 and hairiness, but the fruit is considerably larger. Ripens late, and 

 hangs well upon the tree when matted, by which means, or by train- 

 ing the trees against a north wall, and covering them with nets when 

 the fruit is ripe, its season can be prolonged three or four weeks. 

 Flavour very good, although not quite equal to No. 1 in that respect ; 

 for jam this is one of the best. 



3. Rob Roy. Another small hairy red sort, rather obovate in 

 shape. Although not equal in flavour to the two preceding, this is a 

 very good variety, and especially useful on account of its early ripening. 



4. Melling's Crown Bob. A very large oblong hairy berry ; red in 

 colour, but much intermixed with green towards the stalk end. Ripens 

 late, and is well-flavoured for so large a Gooseberry, it being one of 

 the Lancashire prize kinds, in which weight is considered the first 

 quality ; this, however, is worth growing for the de?sert. 



5. Farrow'' s Roaring Lion. Fruit of the largest size, oblong. 

 The skin is thin, smooth, and of a dull-red colour. Ripens late, 

 and is tolerably well-flavoured. Another prize Gooseberry, which 

 ranks amongst the best of its class ; it is also a very fair table-fruit, 

 for which use its size and appearance recommend it. 



6. Bei-ry s Farmer's Glory. A large roundish-oblong Goose- 

 berry, which ripens earlier than Nos. 4 and 5. The skin is rather 

 thick, downy, red, slightly intermixed with green. As few, if any, 

 of the large red Gooseberries equal this in flavour, it is well de- 

 serving of cultivntion. 



7. Leigh's Rifleman. A large roundish- oblong berry. The skin 

 is thick, hairy ; colour red, slightly intermixed with green. Ripens 

 late, and has a brisk agreeable flavour. This variety, from its merit 

 and fine appearance, is grown extensively for the London markets. 



8. Woodward's Whitesmith. Fruit large, roundish oblong, white, 

 thin-skinned, very downy. Occasionally the exposed berries assume 

 a brownish tinge when very ripe, and they are then exceedingly high- 

 flavoured. One of the very best dessert Gooseberries, which ought 

 to be in every garden. 



