GOOSEBERRIES, 289 



Spain, scarcely known, and little esteemed in France. " A 

 moderate temperature and humid climate seem best to 

 suit the fruit. 5 ' Cultivated in greater perfection in Lan- 

 cashire than any other part of the world. But Neill ob- 

 serves, " It must be admitted that although the largest 

 gooseberries make a fine appearance on the table, they are 

 deficient in flavor, or their skins are thick and strong, com- 

 pared with some of smaller size." Some large kinds, how- 

 ever, are of good quality. 



USES. The gooseberry is considered an excellent des- 

 sert fruit, either raw or preserved in sugar ; and a very val- 

 uable fruit for pies, tarts, sauces, &c. In cool cellars, they 

 may be preserved for winter use, in bottles filled first with 

 gooseberries, and then with water, and closely corked and 

 sealed. But by plunging the bottles into cold water, which 

 is to be heated gradually to the boiling point, they are said 

 to keep better. 



According to Phillips, wine made from green goose- 

 berries is but a shade inferior to Champagne ; and the ripe 

 black gooseberry affords a luscious wine. And he asserts 

 that fields might be covered with this fruit for the making 

 of wine, as profitably as the vineyards of the south. 



Champagne Wine, as we are informed, is in England 

 very successfully imitated from the juice of unripe goose- 

 berries, and in great quantities. The saccharine principle 

 is in this case supplied by the addition of loaf sugar. 



VARIETIES. (Chiefly from Lindley.) 



The following varieties, from Lindley, the Pomological 

 Magazine, and Mr. Hooker, are recommended by them as 

 the best selection from many hundred varieties. 



RED. 



1. CAPPER'S TOP SAWYER. 24 dwts. 



Branches somewhat drooping; fruit late, very large, ob- 

 long, pale red, hairy near the base ; very excellent. 



2. CHAMPAGNE. 



Branches erect; fruit late, middle size, somewhat ob- 

 long, dark red, hairy ; most excellent. 



