8 4 SYSTEMATIC POMOLOGY 



the distinctions drawn in another chapter, 

 pages 53 and 55. 



The use to which currants may be put may 

 vary somewhat, though not often materially, 

 according to the qualities of the variety. 

 Some varieties are better for jelly than others, 

 some varieties are best for spicing or pre- 

 serving, some are good for dessert, and some, 

 no doubt, are especially suitable for the manu- 

 facture of currant wine. Such adaptabilities, 

 when they are known, make very proper 

 entries on a description sheet. 



The season at which the fruit ripens should 

 be given either relatively or absolutely. In 

 some cases it seems best to classify varieties 

 merely as early, midseason, and late; but, as a 

 general rule, it is better to mention the actual 

 date on which the fruit is ripe and ready for 

 the table. To be sure, the practical currant 

 grower will bear in mind that currants are 

 often picked and marketed before they are 

 ripe, this being necessarily the procedure with 

 those destined for jelly. It may be desirable, 

 therefore, in certain cases to mention the 

 time at which a variety can be picked for 

 jelly. 



The plant is described as to its height, 



