WORTHY GENERAL CULTIVATION. 223 



ing when of full size, or just before they commence turning red ; 

 have them dry, put them in glass bottles, cork and seal tight, and 

 pack in sand in a cool cellar. 



Currant jelly, made when the fruit is fully ripe, is considered by 

 many persons an indispensable accompaniment to many dishes. 

 Currant shrub and currant wine are also made from the ripe fruit, 

 numerous receipes for which are in all the Horticultural journals. 

 The fruit of the black currant made into a jelly is regarded by 

 many invaluable as a remedy for sore throat, quinsy, &c. 



Varieties. Of the varieties there are but few truly worthy of 

 cultivation. The Ribes rubrum or common red currant, is distinct 

 in leaf and habit from the Ribes nigrum, or Black Currant. The 

 Ribes aureum has ever been considered only as ornamental, and cul- 

 tivated only for that purpose. Nor do we think the variety with 

 prefix " large fruited" any more deserving attention of fruit-growers. 

 The Ribes sanguineum, with its clusters of crimson flowers, is a 

 pretty ornamental shrub, deserving place only in large grounds. 

 The Ribes floridum, or American Black, may perhaps have qualities 

 and habits rendering it desirable as a parent from which to produce 

 new varieties. 



CLASS I. Worthy General Culture. 



BLACK NAPLES. 



The largest fruited and most productive of the Black Currant. 

 Hardy in all sections of the States*, but in the Southern said not 

 to be productive. 



GONDOUIN. 

 Gondouin Red. 



From France. Strong growth, large, matures late, should be fur- 

 ther tested, but not largely planted. 



KNIGHT'S SWEET RED. 



Varying from Red Dutch only in the fruit, being less deeply col- 

 ored and slightly less acid ; resembling more the White Dutch. 



