arie 28 F it ee no Seetediee flavor of its own to recommend it. 
Me bushes are liable to be split by high winds and should be 
staked. 
Bie hiee’ s Black Prolific— Of spreading habit and vigorous growth. 
Very productive of medium sized fruits. Clusters long, with a 
great many green tips. Season early. 
Ogden’s Black Grape Of spreading habit. Very productive 
of large, jet black fruit. Clusters rather small, but numerous. 
All fruits ripen at same time, making but one picking necessary. 
Season early. 
2 Prince of Wales— Of spreading habit and vigorous growth. 
Quite productive. Clusters long with a large number of green 
_ fruits on tip when the bulk of fruits are ready to be picked. 
vay Saunder’s No.1 and No. 2.—Are of the same type. Neither of 
them are any improvement on either Ogden’s Black Grape or 
- Black English. 
_ The red and white garden varieties grown here are as follows: 
_ Cherry, Fay’s Prolific, Glorie des Sablons, London Red, Prince 
Albert, Red Dutch, Versailles, Victoria, White Dutch and White 
Grape. 
_ These are all well known varieties and need no description. Fay’s 
Prolific seems to be the leading favorite, and it is worthy of all 
that is said of it, but the Cherry currant, if given a well enriched 
clay soil, will yield nearly as large fruits, and except the differ- 
- ence in foliage would be taken for the*former. These two varie- 
ties are enough for general planting, except for a very late crop, 
when Prince Albert, a variety with distinct dark green, deeply cut 
and pointed leaves, can be used. Of the white varieties either 
White Dutch or White Grape will give good satisfaction. The 
former has the best flavor and the latter the largest fruits. In 
connection with the study of currants it was thought advisable to 
note the effect of two fertilizers, potassic sulphate and potassic 
- chloride, on the chemical composition of the fruit. This work 
promised to be of interest, as many have claimed that the 
y tendency of the chloride was to increase the acid of the fruit, 
while the action of the sulphate was to increase the amount of 
sugar. To the presence of free acid is largely due the sourness, 
and to a great extent the quality of the currant. The acids most 
common in fruits are tartaric, citric and malic. But as malic acid 
is by far the most common, and usually present in larger quanti- 
ties, it is customary to calculate the entire amount of free acid 
