GOOSEBERRIES 1395 



is developed on one-year-old wood and from spurs on the older 

 branches. The oldest wood should gradually be removed to give 

 place to the younger, more vigorous shoots. Young shoots are 

 headed hack as desired; the center should be open, yet not too 

 much exposed to the sun's rays, or injury from scald may result, 

 while branches tending to touch the ground should he removed 

 to give a better circulation of air. 



SPRAYING 



To secure best results, gooseberries should be sprayed annually. 

 The foliage is subject to attacks of the currant worm and to leaf- 

 spot. These are fully discussed under currants, pages 1385 and 

 I."si5. It is especially important with gooseberries that the foliage 

 1 e preserved, as the fruit should be well protected by the leaves to 

 prevent siinscald. 



M I LDKW 



This disease in.iy attack leaves, twigs, or fruit of the European 

 varieties. Patches and spots of moldy, weblike covering appear, 

 which at iirst are light gray but which turn a brownish color. 

 The bushes become stunted, and the fruit is worthless for market 

 when infested. This disease usually yields to repeated applica- 

 tions of potassium sulphide (liver of sulphur), one ounce to two 

 gallons water applied as the leaves begin to open and repeated 

 every ten days or two weeks. Lime-sulphur is a promising remedy 

 and worthy of test. The mildew has not been so serious in recent 

 years as in the 'past. 



HANDLING AND MARKETING THE FRUIT 



Harvests may be expected for a number of years, much depend- 

 ing on the thoroughness of the renewing process of pruning. Some 

 plantations have given good crops for over twenty years, but most 

 beds are discarded after ten or twelve good crops have been secured. 

 They will bear some fruit the second year from planting, and a 

 full crop may bo expected the fourth year. Most of the goose- 

 berries of this state are picked green and disposed of at canning 

 factories. The market demand is limited. The berries are usually 

 stripped from the bushes a difficult operation with the thornier 

 varieties and run through a fanning mill to remove the leaves. 

 For the markets the fruit is packed in quart boxes or grape bas- 

 kets. Tho custom of handling it green prevents the mature flavor 



