CURRANTS 



O. M. TAYLOR 



Foreman in Horticulture, New York State Agricultural Experiment Station, 



Geneva, N. Y. 



New York State ranks first of all the United States in the pro- 

 duction of currants. The census report of 1910 indicates the 

 plantings at 2,557 acres, yielding 3,982,389 quarts, valued at 

 $264,051. Currants rank third in importance in the state, being 

 surpassed by strawberries and raspberries. By far the largest 

 plantings are in Niagara County, followed in order named by 

 Ulster, Monroe, Albany, and Chautauqua. The hardy nature of 

 the plant is shown from the fact that the reports indicate its 

 being grown to a greater or less extent in fifty-eight counties, as 

 it is able to withstand winter injury in the colder portions of the 

 state. At present, however, its culture is slightly on the decline, 

 owing largely to the unfavorable condition of the markets during 

 the past few years. 



LOCATION AND SOIL 



Currants are by nature northern plants. They do not thrive in 

 the heat of the South and are there of no commercial importance. 

 They are found growing successfully only in cooler climates, and 

 are uninjured in low temperatures which are fatal to many other 

 plants. They thrive best in the north temperate regions, in 

 northern exposures, on cool, moist, retentive soils not, how- 

 ever, wet and cold and under some conditions in the partial 

 shade of orchard trees or vineyards. While some fruit may be 

 obtained on almost any soil, the heavier, well-drained clay loams 

 should be selected for commercial purposes, avoiding as far as 

 possible those of a light, sandy nature. 



MANURE AND FERTILIZERS 



There is but little danger of too much plant food in the soil. 

 Currants are rank feeders, and to secure maximum yields a rich 

 soil and liberal applications of available food are essential. The 



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