GOOSEBERRY. 327 



every plant a si;igle, tree-like form, tall shoots 

 should be chosen as cuttings, and from these every 

 eye or bud on the lower part, and to the height of 

 some inches above the ground, when they are set 

 out, nmst be carefully removed with a sharp knife. 

 In this way few or no shoots will appear, and the 

 plants, standuig single, will form good heads, and 

 produce fruit of a much finer quality than that grown 

 on plants cultivated in the usual way. By training 

 in this way, removing the suckers as they appear, 

 cutting out dead branches, shortening such shoots 

 as show a disposition to grow too much wood, and 

 keeping the earth clean about them, good fruit may 

 be confidently expected. 



The Red Currant is perhaps more common than 

 any other, and is generally thought the highest fla- 

 voured ; but we prefer some varieties of the White, 

 as being a larger fruit, sweeter, and better adapted 

 to the dessert than the Red. It also makes a good 

 white wine,, preferred by some to the red wines. 

 The flavour of the Black Currant is peculiar, and 

 disagreeable to many. It is frequently found in 

 swamps, or low, moist places, but is comparatively 

 rare in gardens, and, when grown, it is usually for 

 its medicinal uses, being strongly astringent, and 

 employed for making a gargle in sore mouths or 

 throats attended with inflammation. It is very com- 

 mon in the north of Europe and Asia, and is made 

 much use of by the Russians for various purposes. 

 According to Loudon and others, the best white cur- 

 rant is the White Dutch, and Knight's varieties of 

 early, large, and sweet Reds. There are several 

 other kinds of currants, such as the Rock, Pennsyl- 

 vania, Mountain, Upright, Wild, and Champagne, 

 but they are little cultivated. 



GOOSEBERRY. Ribes Grossularia, etc 

 The English cattle-grower has his Herd-book, to 

 which he refers to determine the purity and blood 



