THE CURRANT. 



Thib fruit rejoices in a moist, cool climate, and yet, with proper 

 cultivation, is made to succeed admirably in most parts of our 

 country. 



The currant is easily raised, and is a most valuable fruit. Its 

 pleasant, acid flavor makes it a favorite with all classes, and the 

 great variety of modes in which it can be served up, together with 

 the season of its ripening, renders it almost indispensable. 



The currant is best propagated by cuttings. These should be ten 

 or twelve inches long, of the straight and firm last season's growth, 

 and should be cut just below their union with the old wood. With 

 a sharp knife cut away all the buds from that portion of the cutting 

 designed to be under ground, leaving only two or three buds above 

 the surface. In this way the growth of suckers may be prevented. 

 The cuttings should be obtained and set as early in the spring as it 

 is possible to get the ground in readiness. 



The soil should be deep, mellow, and rich. The cuttings should" 

 be inserted about one half their length into the earth, if they are 

 long, or two thirds if short, by means of a dibble or sharp instru- 

 Dieut, and the loose mold pressed firmly around them with the 

 hand. They should then have a good mulching of old straw or 

 leaves, or other suitable material, to the depth of three inches or 

 more. The cuttings should be ten or twelve inches apart, in rows 

 two feet distant. 



In the following spring they may be transplanted. Make the 

 rows wide enough apart to admit of cultivation with a plow, and 

 put the plants one yard apart in the rows. 



The currant is naturally a suckering plant, and it will succeed 

 better in this way, throwing up new shoots annually, than if 

 trained to a tree form, as has been recommended by some. 



