THE CURRANT. 373 



prove useful : Pick the fruit when fully grown, dry the 

 surface well without shrivelling, and cork tight in glass 

 bottles, covering the corks with sealing wax; then bury 

 the bottles to the neck in sand or earth in a cool cei- 

 lar. This method may be successfully applied to the goose- 

 berry. 



VARIETIES. 



Class I. Red and White Currants^ (Riles rubrum.) 



Champagne. Size medial, pale pink, quite acid, not of 

 high flavor ; a curiosity. 



Cherry Currant. Very large, nearly twice the size of the 

 common Red Dutch, round, light red, clusters moderately 

 short, quite acid. Growth large, tall, and luxuriant. 

 Rather unproductive. Italy. New. 



DUTCH, RED. A little larger than the common red currant, 

 and clusters much longer, and a little less acid. Proba- 

 bly the best red currant. 



DUTCH, WHITE. Nearly resembles the common white cur- 

 ant, but with longer clusters, and with fruit less approach- 

 ing oblate. The best white. 



Knight's Early Red. It ripens ten days earlier than the 

 other sorts, which comprises its merit. 



Knight's Sweet Red. Less acid than most varieties, and 

 rather less so than the White Dutch paler in color than 

 the common red. 



Ways Victoria. Rather large, scarcely larger than Red 

 Dutch, flavor rather acid hangs long, and valuable for 

 its lateness. Rivers says it is undoubtedly the same as 

 Goliath, " an excellent late currant." 



Striped Fruited. Striped with white and red rare. 

 Germany. 



White Grape Currant. Quite large, rather larger than 

 White Dutch, bunches shorter, and hardly equal in flavor. 



