PROF. SHEPARD ON AGRICULTUUAL SCHOOLS. 



85 



Fig. 18 — Cherry Currint. 



Stalk. Colour pure creamy yellow, (the 

 skill somewhat opaque.) Stalk rather short 

 and thick. Flesh yellowish white, firm, 

 crisp and juicy, with a sweet and agreeable 

 flavor. Stone quite small, ovate. 



IV. THE CHERRY CURRANT. 



This really extraordinary currant was no- 



ticed in vol. 1, p. 439, of this journal. It 

 has since beeu imported by a number of 

 nurserymen and amateurs, but has, as yet, 

 only fruited (so far as we have heard,) in 

 one place iti this country, — the nursery of 

 Messrs. Parsons of Flushing, N. Y. 



We are glad to find that this variety 

 proves to be fully equal to the expectations 

 formed of it on first perusing the account of 

 it, given in the French Aniiahs. We give 

 an outline of the fruit, and there can be 

 little doubt that it will attain still larger 

 size, upon stronger and well established 

 plants. 



The origin of the Cherry Currant is som- 

 what obscure. It was received from Italy, 

 mixed with other common currants, by M- 

 Seneclange, of the department of Loire. 

 When it produced fruit, it was named the 

 Cherry Currant, {Groseille cense,) in allu- 

 sion to the unusually large size of the ber- 

 ries. The fruit is double as large as that 

 of the other currants, round, of a light 

 red colour, and bjrne in clusters rather 

 shorter than those of the common Dutch 

 currant. The shrub is luxuriant in its 

 growth, the foliage very large, and appears 

 to be perfectly hardy. It ripens its fruit 

 at the usual season, and the flavor is quite 

 acid — decidedly more so than the Red 

 Dutch currant. 



PROP. SHEPARD ON AGRICULTURAL SCHOOLS. 



[We have lately received, from Prof. C.U. 

 Shepard, of Amherst college, a copy of an 

 address, delivered by him at Springfield 

 and Northampton, before the agricultural 

 societies of those portions of Massachu- 

 setts. 



The address is one highly interesting 

 throughout. But the concluding part of it 



demands more than a passing comment. 

 It is devoted to the subject of agricultural 

 schools; a subject which is largely occupy- 

 ing the public mind at the present moment, 

 and which, to the rural population of the 

 United States, is one of far more vital im- 

 portance than the present generation of 

 farmers are in the habit of considering it. 



