THE CURRANT. 149 



While the white currants are such favorites, I do 

 not undervalue the red. Indeed, were I restricted 

 to one variety, it should be the old Dutch Red of 

 our fathers, or, more properly, of our grandmoth- 

 ers. For general house uses I do not think it has 

 yet been surpassed. It is not so mild in flavor as 

 the white varieties, but there is a richness and 

 sprightliness in its acid that are grateful indeed on 

 a sultry day. Mingled with the white berries, it 

 makes a beautiful dish, while it has all the culinary 

 qualities which the housekeeper can desire. If 

 the bush is rigorously pruned and generously 

 enriched, it is unsurpassed in productiveness, and 

 the fruit approaches very nearly to the Cherry 

 currant in size. 



I do not recommend the last-named kind for 

 the home garden, unless large, showy fruit counts 

 for more than flavor. The acid of the Cherry cur- 

 rant, unless very ripe, is harsh and watery. At 

 best it never acquires an agreeable mildness, to 

 my taste. The bushes also are not so certainly 

 productive, and usually require skilful pruning and 

 constant fertilizing to be profitable. For the mar- 

 ket, which demands size above all things, the 

 Cherry is the kind to grow ; but in the home gar- 

 den flavor and productiveness are the more impor- 

 tant qualities. Fay's Prolific is a new sort that has 

 been very highly praised. 



