84 THE DIFFERENT KINDS OF FRUITS. 



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Cut away the three-year-old branches, thus keeping the nec- 

 essary supply of new bearing wood. Each fall the mulch of the 

 preceding summer should be forked in, and a heavy supply of good 

 manure added. The currant can not easily be overfed. 



The rows should be renewed once in five or six years, as the 

 young and vigorous trees will be more productive than the old, and 

 will yield better and larger fruit. 



The currant may be easily trained against a wall or fence in the 

 following manner: When a cutting just transplanted begins to 

 grow, rub off all the shoots on the stem except such as mq^ be 

 necessary to give it the proper shape — say three, one for a vertical 

 position, and the others for laterals. In the spring following, train 

 these in the direction desired, and observe the same care in regard 

 to side shoots, allowing only a sufficient number to grow to give 

 the tree a proper form. And so on, from year to year. 



An annual pruning and shortening in is necessary to insure good 

 fruit. 



VAEIETIES. 



1. Black Naples. — A very superior black currant, of fine flavor, 

 bearing the largest-sized berries in large clusters. Very productive. 



2. Knight's Sweet Red. — Mild and pleasant, resembling the 

 White Dutch in quality, and the Red Dutch in color, but not so 

 deeply colored. 



3. 4. Red and White Dutch. — Good size and mild flavor, and 

 quite productive. 



5. May's Victoeia. — Known also as Houghton Castle. Bunches 

 very long, berries large and pale red. A good bearer. . Fruit hangs 

 long on the bushes. 



6. Cherry Currant.— The largest of all red currants. Quite 

 soar, branches short. Vigorous grower and abundant bearer. 

 Very valuable. . 



Y. White Pearl. — New — described as growing in long bimches, 

 and being of a pearl color. 



8. White Grape. — A very large, white sort; bunches large, 



