i 5 6 THE FRUIT GROWER'S GUIDE. 



either case the pruning should be the same as advised for bushes. When trained to a 

 north wall or fence, the fruit ripens later and hangs much longer than on other aspects. 

 The trees produce excellent fruit when they are managed on the same principles as 

 the Morello cherry (page 133), extra-fine fruit being had for exhibition by thinning 

 it early, and supporting the crop with liquid manure. 



Feeding. Manure from cow stables is especially serviceable in the production of 

 black currants. It should bo applied in the autumn after pruning, pointing it in lightly 

 with a fork. A space all round each bush as far as the roots are matted at the surface, 

 say 1 to 2 feet from the stem, may, however, be covered with manure, and this in turn 

 covered with a thin layer of soil taken from the spaces between the bushes. When these 

 are full sized the simplest plan is to spread the manure on the surface, and leave it there 

 to decay. Eoot mutilation is fatal to healthy growth and productiveness. Where 

 manure is not available, the drainings of manure heaps, stables, and cow-byres may 

 be poured on the ground about the bushes, both in summer and winter, for enriching 

 the soil. 



Mulching the ground over the roots with littery manure before dry weather sets 

 in conserves the moisture in the soil, and liquid manure given when the fruit com- 

 mences swelling improves it materially both in size and quality. Water is a necessity 

 in dry soils and seasons for perfecting the crop. For artificial manures see "Bed 

 Currants." 



II. EED AND WHITE CURRANTS. 



Red currants are in great demand for tarts, pies, and puddings, with a few 

 raspberries for flavouring ; they are used alone for making jellies and wine, but 

 raspberries are mixed with them for making jam. Fine, clean, ripe fruit is esteemed 

 at dessert, especially that which is kept sound to a late period, on account of its 

 refreshing sub-acid flavour and attractive appearance. 



White currants are sometimes used with red currants to make a bright red jelly, 

 as the latter used alone produce dark jelly. The fruit, however, is chiefly in request 

 for dessert, particularly when fully ripe, and late in the season. With a few red 

 ones an attractive dish is made for table. One white currant bush to about twelve of 

 the red kind suffices to meet the requirements of most establishments for a supply of 

 fruit, but individual preference and requirements will naturally determine the propor- 

 tions of the two kinds to plant. The red currant is essentially a culinary fruit. 



