RED AND WHITE CURRANTS. 



203 



foot, to three feet from the ground. The after treatment is of 

 the simplest kind, thinning out the superfluous wood every 

 winter, is all that is required here. Those who desire berries 

 of an extra large size stop, or pinch out, the ends of all the strong 

 growing shoots, about the middle of June, when the fruit is two- 

 thirds grown. This forces the plant to expend all its strength 

 in enlarging and maturing the fruit'. And, we may add to this, 

 that it is better not to continue the cultivation of currant trees 

 after they have borne more than six or eight years, as finer 

 fruit will be obtained, with less trouble, from young plants, 

 which are so easily raised. 



There are, nominally, many sorts of currants, but the follow- 

 ing sorts comprise all at present known, worthy of cultivation. 

 The common Red, and the common White, are totally unde- 

 serving a place in the garden, when those very superior sorts, 

 the White, and Red Dutch, can be obtained. 



/. Red and White Currants, (R. 

 rubrum.) 



1. RED DUTCH. Thomo. Lind. 



Large Red Dutch. 



New Red Dutch. 



Morgan's Red. 



Red Grape. 



Large Bunched Red. 



Long Bunched Red. 



Grosillier Rouge a Gros- Fruit. 



Fruit twice the size of the com- 

 mon currant, red, and a little less 

 acid. Clusters two to three inches 

 long. 



2. WHITE DUTCH. Thomp. Lind. 



New White Dutch. 

 Reeve's White. 

 White Crystal. 

 Morgan's White. 

 White Leghorn. 



This is precisely similar to the 

 foregoing in size and habit, and the 

 fruit is equally large and of a fine 

 yellowish white colour with a very 

 transparent skin. It is considerably 

 less acid than the Red Currants, and 

 is therefore much preferred for the 

 table. 



Fig. 90. White Dutch. 



