GOOSEBERRY 



GOOSEBERRY 



657 



should be to keep acontinuous supply of vigorous shoots. 

 As they become enfeebled, cut them out. Encourage 

 spurring by cutting back when a variety indulges in 

 a rambling habit, like Josselyn 

 (Red Jacket). In the East, it is 

 recommended to thin the head to 

 lessen the tendency to mildew. 

 This is probably good advice, but 

 in the West it does not apply 

 with the same force ; rather cut 

 out the weaker branches, and pre- 

 vent mildew by other methods. 

 Thin, also, to facilitate fruit pick- 

 ing. Prune to encourage upright 



923. Ribes Grosaularia i 

 bloom. Nat. 



growth, when cultivating varieties like Mountain Seed- 

 ling and Houghton. The bush form, with several stems, 

 is to be preferred to the single stem; plantations last 

 longer in bush form, and are more productive. 



Tillage and fertilizing, — In the east and west coast 

 climates, and in the lake region, clean culture may be 

 given ; but in the interior, mulching with strawy ma- 

 nure or barnyard litter is better than mulching with 

 soil. Cool, rich soil constitutes an essential to success. 

 Good results have been obtained by the use of coal 

 ashes as a mulch. This is, of course, only an amateur's 

 method, and not feasible on a commercial scale. The 

 Gooseberry is grown with a fair degree of success be- 

 tween young orchard trees on the loose soils bordering 

 the upper waters of the Mississippi and Missouri rivers. 

 The practice is not to be commended from the stand- 

 point of the welfare of the orchard. Gooseberries are 

 also grown between grape rows — a practice hardly to be 

 commended. Practice only shallow tillage. 



Picking, marketing, and conserving . — Picking Goose- 

 berries is an uncomfortable and generally uncongenial 

 occupation. The best native varieties, as a rule, are those 

 most completely anued with thorns. A little practice, 

 however, will enable a dexterous picker to secure the 



berries without receiving much punishment in return. 

 The berries cluster along the lower side of the bearing 

 branch. They are bestremoved byelevating and steady- 

 ing the branch with one hand while the other hand rap- 

 idly removes the berries, working from the base up- 

 wards. Picking costs between 1 and 2 cents per quart— 

 usually 1% cents. English Gooseberries should be 

 marketed either in quart boxes or in 5-pound Climax 

 baskets. 



American varieties are nearly always picked green, 

 and are usually called for in considerable quantities for 

 stewing, jam making or for canning. These are shipped 

 in 10- and 20-pound baskets. Beach, in Bull. 114, N. Y. 

 Exp. Sta., gives the following reasons for marketing 

 Gooseberries in the green condition : " ( IjThe hard, green 

 fruit is not as easily injured in picking and packing as 

 the pulpy ripe fruit, and it will stand transportation 

 better. (2) The fruit that is allowed to ripen on the 

 bushes is exposed longer to attacks of sunscald and 

 mildew, and should long-continued rains follow a period 

 of drought, the ripening fruit is liable to crack and 

 spoil. (3) The ripening of fruit is an exhaustive process, 

 from which the tree is partly relieved when the fruit is 

 marketed green. (4) The proceeds from the green fruit 

 usually compare favorably with the proceeds from the 

 ripe fruit, although the large English varieties some- 

 times bring the highest prices of the season." 



Gooseberries are very palatable if canned just before 

 reaching maturity. Sugar should be used in the pro- 

 portion of one-third to one-half pound to each quart of 

 berries. When treated in this way. Gooseberry pie may 

 be enjoyed at any time during winter. Gooseberry jam 

 is indulged in to a considerable extent by residents of 

 Iowa, Nebraska, Minnesota and Dakota. Wild berries 

 are gathered and largely used for the purpose, their 

 aromatic acidity giving a spiciness to the finished prod- 



9J4. Crown Bob, an Eng- 

 lish Gooseberry (X ?4). 



925. Industry, one of the 



English Gooseberries. 

 Nearly natural size. 



926. Ribes oxyacanthoides 927. Leaves of Ribes oxyacan- 

 in bloom (X %). thoides. Natural size. 



uct which is notably wanting in that made from culti- 

 vated types. 



Types and «ar»c(ies.— Practically, there are two types 

 of Gooseberries in cultivation. 



1. The European (Ribes Grossulariu, Figs. 922, 923), 

 characterized by stocky, upright growth, light-colored 

 spines, thick, glossy Ivs. and large, variously colored fr. 

 The plants are less hardy than our natives or their hy- 

 brids, are affected by our hot summer suns, and are 

 very susceptible to fungous troubles, prominent among 

 which is mildew. The New York Experiment Station 

 recommends the following varieties : Crown Bob (Fig. 

 924) ; red, large, round, of good quality. Industry (Fig. 

 92.5), Lancashire Lad; fr. dark red, nearly roimd; plant 

 prolific, healthy. Prince Harry; one of the largest, 

 green, good quality. 



2. Americans, and hybrids between European and 

 American species, usually classed with Americans (Pigs. 

 926,927,928): Ivs. thinnerthan iniJ. G>-os.9!(?orjo,- leaf- 

 stalks hairy, spines borne singly, fr. small, reddish 

 green, shading off to purple. Pale Red may be consid- 

 ered a good type of the species. Varieties: Champion 



