920 



CURRANT 



CURRANT 



The average yield of black currants has been some- 

 what less than the red, although individual yields have 

 been large. The Saunders currant yielded for four 

 years at the rate of 6,534 pounds to the acre, or over 

 163 bushels; the Kerry at the rate of 6,382 pounds to 



the acre, or over 159 

 bushels. The highest 

 yield of black currants 

 was obtained in 1905, 

 when six bushes of Kerry 

 planted 6 by 5 feet apart, 

 yielded 62 pounds of 

 fruit, or at the rate of 

 15,004 pounds to the 

 acre, equal to 375 

 bushels, estimating at 40 

 pounds to the bushel. 



Red and white currants. 



The red currant makes 

 excellent jelly, and its 

 popularity is largely due 

 to this fact. A large 

 quantity of red currant 

 jelly is made every year 

 in Canada. Red cur- 

 rants are used to a less 

 extent for pies 

 and as jam 

 and are also 

 eaten raw with 

 sugar. As a 

 fruit for eating 

 out - of - hand, 

 the red cur- 

 rant is not very 

 popular, but 

 there are few 

 fruits so re- 

 freshing. The 

 white currants 

 are better liked 

 for eating off 

 the bush than the red, as they are not so acid. The 

 Moore Ruby is a red variety, however, which is milder 

 than most others, and for this reason is better adapted 

 for eating raw. The red currant does not vary so 

 much in quality as the black. 



Red currants will remain in condition on the bushes 

 for some time after ripening, and therefore do not 

 have to be picked so promptly as the black. 



Varieties. Varieties of red currants vary considerably 

 in hardiness, the Cherry, Fay, Comet, Versaillaise, 

 Wilder and others, while bearing very large fruit, are 

 decidedly more tender than some of the others, hence 

 they should not be planted in the coldest parts. The 

 Franco-German and Prince Albert currants are later 

 than most other varieties, and when it is desired 

 to lengthen the season, these may be planted. 



Varieties of red and white currants recommended: 

 Red for general culture Pomona, Victoria, Cumber- 

 land Red, Red Dutch, Long Bunched Holland, Red 

 Grape. Where bushes are protected with snow in win- 

 ter, and for the milder districts. Pomona, Victoria, 

 Cumberland Red, Wilder, Cherry, Fay, and Red Cross. 

 White. White Cherry, Large White, White Grape. 



Black currants. 



There are not so many black currants grown in 

 America as red, but there is a steady demand for them, 

 and it is thought there will be an increasing demand as 

 they become better appreciated. They make excellent 

 jelly and the merits of black currant jam have long 

 been known. 



Black currants vary considerably in season, yield and 

 quality, and therefore it is important to know those 



1153. Native black currant Ribes floridum. 

 The fruit is immature. ( X l /$ 



that are the best. As most varieties of black currants 

 drop badly from the bushes as soon as ripe, it is impor- 

 tant to pick them in good time. 



Varieties of black currants recommended: Saunders, 

 Collins Prolific, Buddenborg, Victoria, Boskoop Giant. 

 Of those not yet on the market which are considered 

 equal or better than those above, the following are the 

 best: Kerry, Eclipse, Magnus, Clipper, Climax and 

 Eagle, and the Success, for an early variety when yield 

 is not so important as size and quality. 



Crandall currant. 



This is a variety of the Buffalo or Missouri currant 

 (Ribes odoratum). A tall, strong, moderately upright 

 grower; moderately productive. Fruit varies in size 

 from small to large, in small, close bunches; bluish 

 black, skin thick; sub-acid with a peculiar flavor. Qual- 

 ity medium. Ripens very unevenly. Season late July 

 to September. As this variety ripens after the others, 

 the birds concentrate on it and get a large proportion of 

 the fruit. 



Some of the most injurious insects affecting the currant. 



Currant aphis (Myzus ribis). When the leaves of 

 currant bushes are nearly full grown, many of them 

 bear blister-like elevations of a reddish color, beneath 

 which will be found yellowish plant-lice, some winged 

 and some wingless. The blisters are due to the attacks 

 of these insects, and when, as is sometimes the case, 

 they are very abundant, considerable injury is done to 

 the bushes. Spraying forcibly with whale-oil soap, or 

 kerosene emulsion will destroy large numbers of these 

 plant-lice at each application; but the liquid must be 

 copiously applied and driven well up beneath the foliage 

 by means of an angled nozzle. Two or three applica- 

 tions at short intervals may be necessary. 



Currant borer (Sesia tipuliformis) . Early in June 

 a beautiful little bluish black fly-like moth, with three 

 bright yellow bands around the body may be seen dart- 

 ing about, around, or at rest on the leaves of currant 

 bushes of all kinds. This is one of the most trouble- 

 some enemies of these fruits. The moth lays an egg 

 at a bud on the young wood, and the caterpillar, when 

 hatched, eats its way into the cane and destroys the 

 pith. It remains in the wood during the winter, and the 

 moth emerges dur- 

 ing the following 

 summer. Close 

 pruning is the best 

 remedy. Burn the 

 wood. 



Currant maggot 

 (Epochra canaden- 

 sis). Red, black and 

 white cur- 

 rants are in 

 some places 

 seriously at- 

 tacked by 

 the maggots 

 of a small fly. 

 These mag- 

 gots come to 

 full growth 

 just as the 

 berries are about to ripen, 

 causing them to fall from 

 the bushes, when the in- 

 sects leave them and 

 burrow into the ground to 

 pupate. Attacked fruit is 

 rendered useless by the 

 presence of the maggots 

 inside the berries; and 



frequently it is not until 1154. Buffalo currant, 



the fruit is cooked that R. aureum ( x 1 A) 



