GRAFTING. 195 



to grow as bushes. Prune when the plant is out of bearing 

 in spring or fall, cutting the tops ; and when in bearing, some 

 of the fruit may be removed if very heavy, and some vigor- 

 ous shoots thumb-pruned to perfect the remaining fruit. . 



Cuttings may be struck every season. The best garden 

 varieties will only pay for the care and expense of annual 

 cultivation. There are almost endless varieties of the red, 

 yellow, green, and white gooseberries. The following sorts 

 are taken from Downing's Fruit and Fruit Trees, as styled 

 by him : 



Selections of sorts for a very small garden. Red : Red 

 Warrington, Keen's Seedling, Crown Bob. Yellow : Early 

 Sulphur, Yellow Ball. White: Woodward's Whitesmith, 

 Early White, Taylor's Bright Venus, White Honey. Green : 

 Pitmaston Green Gage, Green Walnut, Parkinson's Laurel. 



GOOSEBERRY SAUCE. 



Take fruit just ripe, pick off the tops and stems, and 

 weigh an equal quantity of sugar to the fruit, dividing the 

 sugar into two equal portions. Make a sirup of one portion, 

 and put the gooseberries into it, over the fire ; let them re- 

 main till they are transparent, then remove them, and make 

 a sirup of the reserved sugar, adding to it the sirup of the 

 gooseberries, gently dipping it off; let it boil till thick and 

 rich, and then pour it over the fruit. The fruit, by this pro- 

 cess, will be less tough, and keep its flavor better than if 

 cooked longer. 



GRAFTING. (Bohemian method.) It is well known 

 that desirable sorts of fruit and their varieties are not easily 

 raised by seeds or cuttings, and that various modes of graft- 

 ing (the French practise over fifty modes) have always been 

 practised by gardeners for the purpose of continuing and im- 

 proving choice varieties. The following method, accepted 



