THE CURRANT. 
THIS is one of the most valuable of all our small 
fruits. It can be used to such advantage in a variety 
of ways, whether in a green or ripe state, and it is so 
easily grown, that it is indispensable in every small 
garden. 
It is a native of Great Britain, and therefore per- 
fectly hardy. In a green state it is used in pies, tarts, 
&c., stewed like gooseberries. When ripe, it is much 
used as a table fruit, with plenty of sugar; but itis al- 
most universally used in a jelly that is both delicious 
and wholesome. It also makes an excellent wine, at a 
cost of not more than two or three shillings a gallon. 
The Black Currant is chiefly used in a jam or jelly. 
Currants ripen in midsummer, and if protected from 
the sun, will remain on the bushes until October. 
This fruit is very easily cultivated, and it will grow 
and bear in almost any fair soil or treatment. The 
usual way is to allow the suckers to spring up around 
the original plant, until it has become a matted clump 
of bushes, but this is a bad practice every way. The 
(78) 
