GOOSEBERRIES 



O. M. TAYLOR 



Foreman in Horticulture, Nr.w York Agricultural Experiment Station, 



Geneva, N. Y. 



The gooseberry is not grown extensively anywhere in the 1'nited 

 States. Xe\v York State ranks fifth in the commercial importance 

 of the fruit, and when compared with the other small fruits the 

 gooseberry stands at the foot of the list with an area according to 

 the last census of 2.V.) acres, producing .'J:>l,lor> quarts valued at 

 $23,427. This neglect is partly due to the fact that in this coun- 

 try the most of the fruit is used while green, before its flavor has 

 developed. In England, where the climate is somewhat more 

 congenial for the maturing of the fruit, it is a popular class of 

 fruit for dessert purposes. Were people in this country generally 

 more familiar with the delightful flavor and high quality of 

 the matured fruit of some of the European and hybrid varieties, 

 which can be grown in many places, an additional outlet for the 

 fruit would soon be developed. 



Ulster is the leading gooseberry county in New York State, 

 followed by Orange. About equal areas are given to -this 

 fruit in the counties of Chautauqua, Monroe, and Niagara, with 

 slightly smaller plantings in Columbia. It is, however, found in 

 small beds in nearly all the counties of the state. 



LOCATION AND SOIL 



Gooseberries are among the hardiest of the small fruits, being 

 found growing wild in some forms nearly to the Arctic Circle. 

 They closely resemble currants in many of their requirements, 

 and like them prefer a cool soil of rather heavy, clay-loamy type. 

 Sandy soils which become hot and which dry out quickly should, 

 be avoided. Partial shade from orchard trees or vineyards gives 

 some relief from sun and wind. Coolness and moisture are im- 

 portant essentials, especially with the English varieties. 



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