11 



somewhat different treatment in pruning to those that have drooping 

 branches. Then, again, if specially large fruit is required, for show 

 or other purposes, the shoots must be thinned out and shortened 

 back more than would otherwise be necessary. As a general rnle in 

 pruning the branches should be shortened back and thinned out 

 sufficiently for the circulation of air and light and to keep the plants 

 compact. Care must also be taken to prune so that no branches will rest 

 upon the ground. Summer pruning is useful, as it conserves the energy 

 of the plant and saves cutting to some extent in the winter. The practice 

 consists in rubbing off superfluous shoots as soon as growth has fairly 

 started, and afterwards stopping those that are too vigorous. 



PROPAGATION. 



Propagation is effected by seeds, layers, and most generally by cuttings. 

 Seed is seldom used except for the raising of new varieties, and ordinary 

 cultivators rarely trouble themselves to raise plants by this means. The 

 seed should be sown in shallow drills as soon as the fruit is ripe, and 

 covered with soil to the depth of half-an-inch. In the following winter 

 the young plants should be transplanted in rows about two feet apart, 

 leaving from twelve to fifteen inches between in the lines. The plants 

 will generally fruit the second year, when those that do not come up to a 

 fair standard should be weeded out. Plants are readily obtained from 

 layers, but this mode of propagation is not widely practised. The most 

 generally adopted way of raising plants is by cuttings, which root freely. 

 They should be selected from the previous season's growth from strong 

 plants, leaving them about a foot long when the tops are cut off. Insert 

 the cuttings about six inches deep after removing all the buds that would 

 be below the surface, and press the soil firmly. The following season the 

 plants will be sufficiently rooted for planting out permanently. A par- 

 tially shaded and moderately moist piece of ground is the most suitable 

 location for a cutting bed. 



VARIETIES. 



Gooseberries vary considerably in size, colour, shape, and quality, and 

 an immense number of varieties are cultivated. As a general rule, the 

 thinner the skin the finer the flavour of the fruit, but there are exceptions. 

 The yellow-fruited kinds, and more especially those of a deep amber hue, 

 are considered to be the richest in flavour. The red-fruited kinds have, 

 as a rule, a more acid flavour than the yellow sorts, but there are many 

 exceptions. For instance, the Red Champagne variety is one of the 

 richest and sweetest of Gooseberries. The green-fruited kinds are 

 generally inferior to the yellow and red sorts, but to this rule there are 

 also many exceptions. The white-fruited kinds are the poorest of all in 

 flavour, but as this class, and also the green-berried section, comprise a 

 number of large and fine-looking varieties, they are grown rather exten- 

 sively for culinary and exhibition purposes. 



