\rZ VARIETIES OF THE CURRANT. 



The fruit is borne upon short spurs on the wood after the sec- 

 ond year's growth. Young wood always produces the best fruit. 

 All the pruning required is to cut out the old wood when it be- 

 comes weak and covered with moss and fruit buds but produces 

 little foliage. 



Gathering and Marketing. — Unlike the strawberry and 

 other small fruit, the Currant may be allowed to remain upon the 

 bushes for several weeks after it is ripe, but it does not 

 ship quite as well when overripe as when lirst thoroughly colored. 

 It is connuonly picked in the ordinary strawberry basket, and 

 shipped in ci-ates holding thirty-two or sixty quart boxes or bas- 

 kets. Care should be taken to pick the fruit with the stems, for 

 if the berry is pulled off the stems the skin is broken, and it soon 

 decays. 



The price obtained for good fruit ranges from five to fifteen 

 cents per quart at retail, and it is a profitable crop at these 

 prices. 



Varieties. — While there are many distinct varieties of the 

 Currant, the great value of any and all kinds is determined by 

 the cultivation given. All varieties may be made large and 

 showy if the methods of cultivation just described are closely 

 followed. The claim of Fuller and others " that the differences 

 in the red varieties are wholly due to cultivation," is, I think, 

 incorrect. 



Cherry. — This variety is stocky and vigorous in growth, with 

 a short bunch and a large acid berry. 



La Versaillaise. — Bush more straggling and larger than the last ; 

 bunch longer, berry not quite as large, but of better quality. 



Victoria. — Resembles the last in form of branch, but is more 

 acid and valuable for its lateness. 



Fay's Prolific. — This is a new variety, resembling the Cherry, 

 but claimed 'to be more productive. It has much longer 

 bunches, but does not succeed well in all sections. 



Red Dutch. — An old variety, very productive, and fruit of tine 

 quality. It is too small and has been superseded by larger 

 varieties. 



White Grape. — The white currants are less acid and of better 

 quality than the red kinds, but not as valuable. This is one of 

 the best varieties in quality and size. 



White Dutch. — Resembles the Red Dutch in habit of growth 

 and fruit; very productive. 



Black (Ribes nigra). — In some sections this fruit finds ready 

 sale. Its immense productiveness would make it very profitable 

 if there was a demand for the fruit. There is a very promising 



