134 FRUIT BOOK. 



considered to be among our most desirable and 

 wholesome fruits. Lindley describes six sorts, 

 and the Fruit Catalogue of the London Horticul- 

 tural Society enumerates fourteen. The follow- 

 ing we consider among the best : Knight's Large 

 Red, a fine fruit considerably larger than the Red 

 Dutch. May's Victoria; a new variety which 

 we saw at Wilson's Nursery, in Albany, hanging 

 upon the bushes late in the season ; producing 

 long bunches of handsome red fruit, larger than 

 any variety we had previously seen. Black Na- 

 ples ; large dark-colored fruit. White Dutch ; 

 this is the finest flavored currant we cultivate, pro- 

 ducing abundantly ; fruit amber color, and trans- 

 parent. Red Dutch; dark-red fruit, with full 

 bunches, rather more acid than the white. 



When the currant is planted out, it ought not 

 to be suffered to have any limbs within six inches 

 of the ground, but should be made to have a clear 

 and straight trunk to that height. When the 

 shoots come out, they should be thinned to four or 

 six, which are to be the future-bearing branches, 

 and, by shortening these at the end of the first 

 t year, you double the number of limbs. This we 

 consider the best method of pruning currants ; 

 trained and pruned in this way, they occupy little 

 space, and therefore admit of the ground between 

 the rows being cultivated with other crops. 



The same instructions for the culture of the 

 gooseberry will apply in the main to this fruit, 

 with the exception that they do not require the 

 like airy situation, as they are not liable to mil- 

 dew. Both fruits do better when set in open in- 

 closures than against fences or walls. High manur- 

 ing is as essential for the production of large ber- 



