THE CUERANT. 265 



form round the stem of each plant a basin, to be mulched, 

 or manured, or watered, as may become necessary. When 

 a root has extended too far from the stem it is uncovered, 

 and all the strongest leaders are shortened back nearly 

 one-half of their length, and covered with fresh marly loam, 

 w^ell manured. The effect of this pruning is to increase 

 the number of fibres and spongioles, w^hich form rapidly 

 on the shortened roots, and strike out in all directions 

 among the fresh, newly stirred loam, in search of nutri- 

 ment. 



They also practise what they term sucMing their prize 

 fruit. By preparing a very rich soil, and by watering, 

 and the use of liquid manure, shading and thinning, the 

 large fruit of the prize cultivator is produced. J^ot con- 

 tent with watering at root, and over the top, the Lanca- 

 shire connoisseur, when he is growing for exhibition, 

 places a small saucer of water immediately under each 

 gooseberry, only three or four of which he leaves on a 

 tree ; this he technically calls suckling. He also pinches 

 off a great part of the young wood, so as to throw all the 

 strength he can into the fruit. 



Section 12. — Pruning and Management of the 



Currant. 



The red and white currants bear like the gooseberry on 

 wood not less than two years old, and, therefore, the same 

 system of pruning may be applied to them. The most 

 convenient and easily-managed form in which they can 

 be grown, is that of a bush or small tree, with a stem of 

 three to six inches high, and a head composed of a cer- 

 tain number, say six or eight principal branches, situated 

 at equal distances, and not nearer to one another at the 

 extremities than six or eight inches. 



These branches are produced by cutting back the 

 12 



