THE GOOSEBERRY. 213 



CHAPTER XVI. 



THE GOOSEBERRY. 



Ribes Grossularia, Arb. Brit. GrossuLacecs, of botanists. 



Qrossciller, of the French j Stachdbeerstrauch, German ; Uva Spino, Italian ; 



Grossetta, Spanish. 



THE gooseberry of our gardens is a native of the north of 

 Europe, our native species never having been improved by gar- 

 den culture. This low prickly shrub, which, in its wild state 

 bears small round or oval fruit, about half an inch in diameter, 

 and weighing one fourth of an ounce, has been s-o greatly im- 

 proved by the system of successive reproduction from the seed, 

 and high culture by British gardeners, that it now bears fruit 

 nearly, or quite two inches in diameter, and weighing an ounce 

 and a half. Lancashire, in England, is the meridian of the 

 gooseberry, and to the Lancashire weavers, who seem to have 

 taken it as a hobby, we are indebted for nearly all the surpri- 

 singly large sorts of modern date. Their annual shows exhibit 

 this fruit in its greatest perfection, and a GOOSEBERRY BOOK is 

 published at Manchester every year giving a list of all the prize 

 sorts, etc. Indeed the climate of England seems, from its moist- 

 ness and coolness, more perfectly fitted than any other to the 

 growth of this fruit. On the continent it is considered of little 

 account, and with us, south of Philadelphia, it succeeds but in- 

 differently. In the northern, and especially in the eastern 

 states, however, the gooseberry, on strong soils, where the best 

 sorts are chosen, thrives admirably, and produces very fine 

 crops. 



USES. This fruit is in the first place a very important one 

 in its green state, being in high estimation for pies, tarts, and 

 puddings, coming into use earlier than any other. The earli- 

 est use made of it appears to have been as a sauce with 

 green goose, whence the name, goose-berry. In its ripe state, 

 it is a very agreeable table fruit, and in this country, following 

 the season of cherries, it is always most acceptable. Unripe 

 gooseberries are bottled in water for winter use, (placing the 

 bottles nearly filled, a few moments in boiling water, after- 

 wards corking and sealing them, and burying them in a cool 

 cellar, with the necks downward.) As a luxury for the poor, 

 Mr. Loudon considers this the most valuable of all fruits " since 

 it can be grown in less space, in more unfavourable circum- 

 stances, and brought sooner into bearing than any other." In 

 the United States the gooseberry, in humble gardens, is fre- 



