CURRANT. 171 



weather. Transplant the stocks one year before they are 

 ■worked ; they thus make more fibrous roots, and when required 

 to be moved again will grow with greater certainty. 



The Cherry is brought to our markets in the most slovenly 

 state, in large tubs, and frequently pulled from the stems, a 

 mere compound of half-bruised, half-rotten, and half-ripe fruit, 

 and of course it brings much less than its real value. Cher- 

 ries should be pulled with care, having the stems all at- 

 tached to the fruit, and handled as little as possible. If for 

 the table, pick them a few hours before they are wanted, and 

 put them in a cool place. If for the market, put them in 

 shallow vessels to prevent bruising as much as possible. They 

 will bring double the price of fruit in the ordinary state. 



CURRANT. 



Rihes riibrum. — Groseille a grappes d'outre^ Fr. — 

 Johaniiisbure^ Ger. 



The Red and Black Currant of the gardens are considered 

 natives of the northern parts of Europe. The Black is evi- 

 dently an inhabitant of a cool climate, for it rarely produces 

 its fruit in perfection, the berries falling before being ripe. 

 There are several varieties of Currants natives of North Amer- 

 ica, but very different in habit and character from those culti- 

 vated. There are few or no medicinal virtues attached to the 

 fruit. " Currant Wine" is a beverage that was known to our . 

 fathers, but has been superseded by the more expensive and 

 fashionable '• Port and Madeira." The fruit has a pleasant, 

 cooling, acid flavor, relished by most individuals when ripe. 

 From it there is a very excellent jelly made, an indispensable 

 condiment to many fashionable dishes of the day. The green 

 fruit is also used for tarts, but for that purpose is much infe- 

 rior to Rhubarb and Gooseberries. 



