THE GOOSEBERRY. 309 



At the next or third pruning these branches are cut back 

 about one-half, in order to produce lateral branches and 

 fruit spurs. At the fourth pruning, the leading shoot is 

 shortened one-third to one-half. Any lateral branches not 

 required to fill up spaces, or such as are improperly 

 placed, are cut back to three or four buds, so as to 

 convert them into fruit-branches. 



In this way the priming is conducted from year to year. 

 When the plants become feeble from overbearing, the 

 fruit branches may be headed down and replaced by new 

 vigorous shoots. The better way, however, to provide 

 for this difficulty, is to raise young plants from layers or 

 cuttings, to be at once substituted for such as fall a victim 

 to the mildew. A northern aspect, a cool, damp, substan- 

 tial soil, and abundance of manure, are all necessary, in 

 connection with the pruning described, to produce fine 

 gooseberries. 



The famous growers of Lancashire, England, outdo all 

 the world besides in the production of large gooseberries. 

 The Encyclopaedia of Gardening says : " To effect this 

 increased size, every stimulant is applied that their inge- 

 nuity can suggest ; they not only annually manure the 

 soil richly, but also surround the plants with trenches of 

 manure for the extremities of the roots to strike into, and 

 form round the stem of each plant a basin, to be mulched, 

 or manured, or watered, as may become necessary. When 

 a root has extended too far from the stem it is uncovered, 

 and all the strongest leaders are shortened back nearly 

 one-half of their length, and covered with fresh marly 

 loam, well manured. The effect of this pruning is to in- 

 crease the number of fibres and spongioles, which form 

 rapidly on the shortened roots, and strike out in all direc- 

 tions among the fresh, newly stirred loam, in search of 

 nutriment." 



They also practise what they term suckling their prize 

 fruit. By preparing a very rich soil, and by watering, 



