

FRUIT CULTURE— VIII. 



THE CURRANT. 



'HE fact that the currant is not only 

 one of the most healthful of fruits, 

 but also one of the hardiest and 

 most productive, should ensure it a 

 prominent place in e\'er\' farmer's garden. 

 Unfortunately this very fact causes it to be 

 too often badly neglected. The average 

 currant bush grows at its own sweet will, 

 and the owner has little conception what an 

 immense difference in the size and quality 

 of the fruit would be made by thorough cul- 

 tivation. The currant will thrive well in 

 any well drained soil, coolness and moisture 

 being necessary for the production of the 

 best fruit. If the soil is too light and hot, 

 the fruit will usually shrivel before matur- 

 ing, and in such soil a mulch ot some sort 

 for two or three feet around the bushes is 

 advisable. Good, strong one-year old plants 

 will be as good as older ones, and cost less. 

 Anyone, however, can grow his own plants 

 by taking cuttings in the fall from the well- 

 ripened wood of the past season's growth. 

 Make the cuttings from six to ten inches 

 long, plant in September in a row, rubbing 

 oflF the lower buds when planted, and cover 



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when freezing weather approaches with 

 straw or coarse manure, or the cuttings 

 may be tied in a bunch and buried with 

 about two inches of soil over them, and 

 covered for the winter by coarse manure 

 and then planted early in spring. By next 

 fall they should make good, strong roots. 

 (Fig. 83 and Fig. 84.) 

 As the currant is a rank 

 feeder, a liberal application 

 of manures should be given; 

 it fact no fruit will respond 

 so quickly to generous treat- 

 ment in this respect. Tho- 

 rough and systematic prun- 

 ing is necessar}- with the 

 currant as with the goose- 

 berry. This may be done 

 very early in spring before the buds unfold. 

 The fruit is borne on the previous year's 

 shoots as well as on the older growths, but 

 as a rule the younger the wood the finer the 

 fruit. The superfluous young shoots should 

 be cut out, and also all wood over three 

 years old. There must be a constant re- 

 newal of strong, healthy wood, if good fruit 



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