88 FRUIT GARDEN COMPANION. 



ART. 4. On the Culture of the Currant. 



The currant is a native of Great Britain, many 

 parts of Europe, and North America Its species 

 are few, and the varieties are not numerous. The 

 fruit is considered extremely wholesome, and is 

 eaten as a dessert ; it is used in domestic cookery 

 in almost every way in which fruit can be applied. 

 From it are made excellent jams and jellies, which 

 are much esteemed in sickness, especially the black 

 currant. It also makes an excellent wine and vine- 

 gar. It is, indeed, one of those kinds of domestic 

 fruits that should find a place everywhere. 



Propagation and Culture. The currant is in- 

 creased in varieties from seed, in the same manner 

 as the strawberry and raspberry, but it is not worth 

 while to undertake to improve the currant by seed ; 

 for it may be asserted, I think with every confi- 

 dence, that the red and white Dutch varieties, which 

 have stood the test of nearly two centuries, have 

 every property that can ever be expected to be 

 found to centre in this valuable fruit. 



The best and most general method to propagate 

 the currant is from cuttings of the young wood in 

 the spring. The cuttings may be prepared by cut- 

 ting them to about one foot in length, and taking out 

 three or four of the lower eyes or buds, in order to 

 prevent them from throwing out suckers from the 

 root, and to form a clear stem. The cuttings being 

 prepared, a piece of ground, lying in a northern as- 

 pect, of a rich loamy nature, may then be prepared, 

 by digging and well pulverizing the ground, raking it 

 level, &c. ; this being done, the cuttings may be in- 

 serted in the soil by a line stretched across the bed. 



